Brussels sprouts have made a comeback the past few years thanks to every chef loading them up with bacon. It works, but here’s something different. A new look for them that brightens them right up. This is a killer recipe for a side dish served family style though I have to confess something. After eating Brussels for three straight months, I am so fuckin’ over them. Indeed this is the only downfall to seasonal, market driven cooking but soon there will be asparagus and favas to save the day. But honestly everyone who eats them can’t get enough. The key here is the balance of different flavors and textures. First and foremost, you’ll need to get a pan ripping hot ’cause you always need to put a hard sear on the cut side of the Brussels. This browning is crucial for flavor but also for some additional texture. Red Fresno chiles are similar to jalapenos heat wise and if you can not find them, just substitute jalapenos. I like to use the seeds in this dish to add a spicy element. Do you know what preserved lemon is? If not, I just made your life better. You can thank me later. This is one of the most amazing ingredients to keep in your larder and they’re super easy to make. TWO ingredients: salt and lemons; you can handle that…Basically you are brining a lemon to create the most aromatic, bright, funky and beautiful lemon flavor that will make nearly any dish better. Then we’ll finish the dish with mint, toasted walnuts, some olive oil and fresh lemon juice. You won’t even miss the bacon, especially if you are a vegetarian.

Brussels Sprouts
6 cups Brussels sprouts, halved
¼ cup canola oil
½ cup Red Fresno chili, cut into thin rounds and seeds optional
½ cup shallots, finely diced
2 tablespoons preserved lemon, finely diced
¼ cup plus two tablespoons Extra Virgin Olive Oil
¼ cup walnuts, toasted and chopped
½ cup mint, finely chopped
Juice of one lemon

Heat a small sauté pan and add one-quarter cup olive oil. Add the shallots, chili and preserved lemon and cook over medium heat until soft. Set aside. Heat a large saute pan until smoking and add the canola oil. Add the Brussels, cut side down and sear until deeply browned. Add a bit of water to create some steam and cook until tender. Fold the chili mixture into the Brussels and add the mint and walnuts. Dress with olive oil and fresh lemon juice and season to taste with salt.


About Jordan Schachter

The majority of my childhood memories took place in the neighborhood pizzeria. My friends all called me “Slim” but as I recall I could eat any of them under the table. In college, I discovered a strong interest in sustainable agriculture while working on organic farms. It was during this time that I cultivated my appreciation and respect for the highest quality, farm fresh ingredients. Ever since I have identified with a strong desire to feed people and this is what would lead me to cooking and the hospitality industry. For a few years after college, I was able to travel extensively exploring the cuisines and culinary traditions of Europe, Asia and Central and South America. In 2001 I moved to San Francisco, CA and shortly after began working as a private chef while staging from time to time at some of the cities great local restaurants. In 2008 I began teaching hands on cooking classes in the Bay Area as a way to share my passion and knowledge with others. The classes have been sold out ever since and we have had the privilege to host home cooks from all over the world. Teaching has been an incredible way for me to connect with and also learn from others. Our mission is to build and nourish community through the joy of cooking and eating with one another.
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