Tuesday, September 1, 2015

Day 185: Share a Recipe

Posted by J. Rose Allister at 6:00 AM
Today's Positivity activity: Share a great recipe with others.
Do this instead of:  30 min of Facebook patrol.

The idea for today's challenge came from my Saturday post on trying a new recipe. The recipe was simple, but the results were so yummy that I just had to share it with you!

I discovered honey sriracha brussels sprouts at a restaurant recently, and it was so unbelievably divine. I'm not even a big fan of brussels sprouts, but it sounded intriguing so we ordered this as an appetizer. The leaves are fried until caramelized with a hint of crunch, adding a delicious flavor that is hard to describe. And then the kick from the sriracha--wow! We left that meal with big smiles, and I decided I HAD to try to do a knockoff version at home. It was very close, my friends. Very close indeed. Yum.

Honey Sriracha Brussels Sprouts

Ingredients
1 lb brussels sprouts
Coconut oil for frying (or oil of your choice)
2 Tbsp honey
1 Tbsp sriracha sauce (or more/less to taste)
1 Tbsp mayonnaise OR Thousand Island Dressing
1 good squirt of lemon or lime juice
Salt to taste

Directions
Cut off the stem ends of the brussels sprouts and peel off leaves, placing them in a medium-sized bowl. When you've peeled as many as you can, cut the heart into 2-3 pieces and add to the bowl. Heat a decent layer of oil in a small, heavy pot or skillet until hot--if a test leaf starts sizzling right away when it hits the pan, it's hot enough. (I really recommend the coconut oil if you have it--this adds a slight sweetness to offset the spicy sriracha and occasional mild bitter element in the brussels sprouts).

While oil is heating, whisk together the honey, sriracha, mayo/dressing, and lemon/lime juice in a small bowl until well combined. Set aside. Fry brussels sprouts in hot oil in small batches--and be careful! They will spatter. Use a lid or spatter screen and lean away from the pan so you don't get popped by hot oil. Fry until many of the leaves are browned and caramelized--and with a properly heated pan, this goes quick! A batch should only take 30 seconds to maybe 1 1/2 minutes. Remove with slotted spoon to paper towels to drain why frying remaining batches. (Don't crowd the pan or the leaves will steam, not caramelize.) When done, sprinkle drained sprouts with salt to taste and return to medium bowl. Start with a couple Tbsp of sauce at a time and toss gently. Add more to taste as needed (though too much will overpower the delicious fry on the leaves). Serve immediately.

Serves 2-4 as an appetizer or small side dish.

I hope you enjoy this!


Daily Positivity Levels (updated at the end of the day)*

Positivity Boost (from today's activity)
25 / 100


 Life in General
55 / 100


 My Mood
70 / 100



*See sidebar on the left for an explanation of the meters

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