A New Dish: Thai Brussel Sprouts

 

Song:  Give Me Love

Artist:  George Harrison

Before I go into the Thai Brussel Sprouts...

I made a modification to the Smoked Ham Hocks and Beans dish.

I doubled the amount of dry pinto beans used to 8 cups...

and I doubled the number of chilis used to 10 - 12.

The amount of ham hocks used I kept the same at two packages...

or a good 3 - 4 individual ham hocks.

It makes for a quite more substantial meal...

and all without much added cost or effort.

The resulting amount perfectly fills a 12 quart stock pot.

Again, I soak the beans while changing the water every few hours...

for about 12 hours.

I add the beans, chilis, and ham hocks (frozen) and fill to about one inch above any ingredients.

I then bring the whole mixture to a boil and then reduce the heat to 

a medium low heat...

just to where there is a slight, but low, boil.

I cover and cook it at this setting for 10 - 12 hours.

I recheck the water level to assure the ingredients are fully immersed...

however, if the water level is still too high...

I simply uncover the pot and continue to cook 

until the water level is just above the ingredients.

I use either Pablamo, Anahiem, or Hatch chilis...diced.

Now on to the Thai Brussel Sprouts.

First of all...

I had always hated Brussel Sprouts...

until one day not too long ago.

I had tried them at a restaurant near San Francisco with my family (Pacific Catch).

They were so delicious that I knew I would have to try to make them on my own.

I now make them often.

Recipe:

Preheat oven to 375 F

Remove stem

Halve them length wise

Put them in a large bowl

Coat all with olive oil

Salt and pepper to taste

Lay face down on a flat baking sheet

Bake for 30 - 45 minutes to get desired surface char

Take out and cover each in Sweet Thai Chili Sauce

Bake an additional 10-15 minutes

Although it looks like I piled some on...

each brussel sprout is actually face down directly on the baking sheet.

I just topped the sprouts with the loose leaves which were left over 

in the bowl after mixing.

After pouring the Thai sauce.

After baking with Thai sauce on.

Allow to cool on the baking sheet before putting them in the fridge.

These will keep for many days refrigerated.

Simply warm in micro...

and serve.

Delicious and nutritious.

As I was baking the Brussel Sprouts...

I made shrimp Yaki soba for my mother's and my supper.

I used precooked frozen shrimp.

I simply bathed the shrimp in warm water to defrost them.

And in a wok with a few tablespoons of olive oil...

I quickly stir fried the noodles.

After but a few minutes...

I added the spice packets to the requisite amount of water in a bowl and mixed 

before pouring over the shrimp and noodle mix and stir fried the mixture 

until the liquid was gone.

My mother ate a large serving...

and I had two large servings :)

Although it wasn't so good as I would often eat in Osaka, Japan...

 at a street vendor on my way home from work many years ago...

it was about as good as any other I have eaten here in America...

and all for much less and with very little fuss.

It was actually quite delicious.

I will keep this brand of Yaki Soba stocked in our fridge in the future.

It is a perfect and quick meal.

My mother loves noodle dishes...

as do I.

I had stocked up on quite a few packages.

Some also add veggies and/or eggs.

I think I will add some shredded nori on top upon dishing in the future.