Last week I entered this super food side dish into a cooking contest for amateur cooks called Create it Maine Recipe Challenge. Many of you will remember seeing a similar dish to this that I posted a couple of years ago. It was one of the most popular recipes that I have shared and it is an original recipe of mine. Since the challenge for this contest is to create a side dish using as many Maine grown or Maine made products as possible, I changed a few of the ingredients from my original recipe. In my opinion, it is even better than before.
If you liked the original recipe for this dish, I know you will love this version of it! Here are the ingredients and preparation for the new and improved Brussel Sprout Hash. Wish us luck in the contest!!
This recipe features 3
Maine grown or Maine made ingredients
New Red Potatoes from Mapleton, ME
Hot or sweet Pepper Jelly from Maine
Homestead Farm in Lyman, ME
Chorizo Sausage from Smith’s Log
Smokehouse in Monroe, ME
Ingredients
1 Lb. of Brussel
Sprouts
3 medium new red
potatoes
1 large or 3 small
chorizo sausage links
2 Tbsp. of hot or
sweet pepper Jelly
2 small cloves of
garlic
3 Tbsp. of grape seed
oil
¼ Cup of Chicken or
vegetable stock
2 to 3 Tbsp. of white
balsamic vinegar
Sea salt and fresh
cracked black pepper
Preparation
In a medium size pot,
bring water to a boil and add three new red potatoes that have each been cut
into quarters. Boil on high for about 5
to 8 minutes or until the potatoes are just starting to become tender. Remove from heat, drain and immediately pour
cold water over potatoes to stop the cooking process. Once potatoes have
cooled, cut and dice each quarter into small uniform squares.
To prepare the
Brussel Sprouts, slice off the hard ends of the sprouts, remove any tough or
wilted leaves and cut each sprout lengthwise into thin slices.
Cut the chorizo links
into small bite size pieces about the size of the potatoes and mince the two
cloves of garlic.
In a large skillet
over medium high heat, add two tablespoons of grape seed oil as well as the two
tablespoons of hot pepper jelly (substitute with sweet pepper jelly for those
who don’t care for the heat of the hot peppers). When the pepper jelly is completely melted
down, add the minced garlic and sauté for about a minute before adding the
potatoes to the skillet. Lay the
potatoes out evenly on the bottom of the skillet add salt and pepper and cook
on one side until they have become golden brown. Flip the potatoes and repeat until both sides
are golden and somewhat crispy.
Add the slices of
Brussel Sprouts to the pan as well as 1 tablespoon of grape seed oil and a pinch
of salt and pepper and then stir to incorporate with the potatoes and other
ingredients. Sauté the sprouts for 2 to
3 minutes then add ¼ cup of chicken or vegetable stock to deglaze the pan. Cover and let steam for another 2 to 3
minutes.
Remove the cover and
add the chorizo and 2 tablespoons of white balsamic vinegar. Stir to combine and sauté for about 2
minutes.
To serve, garnish with
fresh flat leaf parsley and raw sweet red pepper thinly diced. Salt and pepper
to taste.
Enjoy!
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