Menu Ideas
Dinner Tonight: Grilled Brussels Sprouts + Merguez
Tonight, a rustic, minimalistic dinner -- uncomplicated, unadulterated food that looks like and tastes of precisely what it is. Assertively spiced merguez perks up senses dulled by the winter's chill with its red hot heat. Brussels sprouts, treated with a delicate hand, bring a slight and pleasing bitterness that complements the richness of the lamb in a just-so sort of way. All in all, a winner. Ready, as always, in just about an hour.
The Menu
Click through on the recipe photos or titles to see (and save and print) the full recipes, but we've also written you a handy grocery list and game plan below.
Grilled Brussels Sprouts by kitchenwitchcookie
Lamb Merguez by MrsWheelbarrow
Serves 4
1 pound ground lamb shoulder
Fresh ginger
Harissa
Anise seed
24 (or so) brussels sprouts
We bet you have olive oil, salt, pepper, cumin, cinnamon, cayenne, turmeric, coriander, garlic, onion powder, and celery salt. If not, you'll need those too!
1. The sausage needs to rest for about an hour before you serve it, so definitely attack it first. It's a pretty simple process -- particularly if you buy ground lamb shoulder (or ask your butcher to do it for you). Since it's a weeknight, take the shortcut!
2. Now for the sprouts! Just a quick boil to ensure tender insides, followed by a good drizzle of oil and salt and pepper. Now, if you have a grill pan, this is a great moment to break it out (rather than the actual grill, unless you're feeling ambitious, in which case feel free!). Another approach would be to simply roast them in a hot oven for 10 to 12 minutes, instead of grilling. We promise they'll be almost as tasty.
3. While the sprouts grill (or roast), form the merguez patties and cook gently in a pan.
4. Serve!
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Tags: recipes, merguez, sausage, dinner, weeknight, brussels sprouts
Miranda Rake
I love Champagne and cheese and potato chips. In fact, that would be the most dreamtastic dinner. I have two cats and I am a proud Portlander-by-birth currently residing on Manhattan's rich and wonderful Lower East Side in a closet that has no closets. In May I finished up a masters degree in Food Studies at NYU and now I am trying to figure out exactly why I did that and what that all means. It is very fun and scary but mostly fun. I like to cook and I love to bake.
Comments (1)
3 months ago Betsie
Brussels Sprouts are "the" come-back vegetable these days, it seems. They are so versatile and impossibly yummy! I haven't tried grilling them yet, but I know I'll love that method too! Two more Brussels recipes: http://cookingripe.com...