Wednesday, April 23, 2014

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Adding a southwest flair to holiday dishes

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TWC News: Adding a southwest flair to holiday dishes
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Whether you're having family over or going to a part, at some point, most of us will be whipping up some kind of dish for the holidays.

Chef Paul French at the Hyatt Regency in South Austin suggests adding a southwestern flair to your side dishes, like adding chorizo to Brussels sprouts.

"This time of year you can get some nice fresh Brussels sprouts as opposed to those frozen ones, so it definitely makes a big difference too,” Chef French said. “It's kind of traditional classic to cook a little bit of pork. The pork goes really well with the Brussels sprouts. So instead of using bacon or something, we're using a more southwestern ingredient."

If you're a vegetarian, Chef French says veggie chorizo would work just fine.

Here is Chef French’s full recipe:

Brussels sprouts with chorizo and smoked almonds

Ingredients:

• 3 Brussels sprouts
• ½ cup diced chorizo
• ¼ cup chopped smoked almonds
• 1 Tbsp honey
• 2 Tbsp unsalted butter
• Kosher salt and ground black pepper to taste

Directions:

1) Bring a large pot of water to a boil
2) Place Brussels sprouts in boiling water and cook for 4-5 minutes or until tender.
3) Remove Brussels sprouts from water and place in ice water to stop cooking
4) Remove stem end from the Brussels sprouts and cut in half
5) Place a large sauté pan over medium heat
6) Add diced chorizo and cook until fat has been rendered out
7) Drain excess fat
8) Add Brussels sprouts to sauté pan cook for 2 minutes
9) Add butter and honey. Cook for another 3-4 minute or until sprouts are hot
10) Season with salt and pepper and sprinkle smoked almonds over top before serving

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