Pan-Roasted Brussels Sprouts With Chorizo
Coles de Bruselas
Courtesy of chef Marc Vidal, Boqueria, NYC
6 Brussels sprouts, cut in half lengthwise (6 ounce)
1 ounce diced chorizo
1.5 tablespoons unsalted butter (0.6 ounce)
1 teaspoon lemon juice (0.5 ounce)
1 tablespoon chicken stock
1 tablespoon blended oil (0.5 ounce)
Salt
Chives to garnish
Cut Brussels sprouts in half, cook in steam oven at 212 F for 3.5 minutes.
Once cooked, remove from steam oven and put in a hotel pan with an ice bath underneath. (Make sure there is only one layer of Brussels sprouts so they will cool down quickly). Put in the cooler.
In a small sauté pan heat oil over high heat until it slips easily across the pan. Add Brussels sprouts face down and cook for two minutes until evenly browned.
Add chorizo and cook another 1 minute. Add butter and shake pan to turn the sprouts. Season with salt and add chicken stock. Cook until just tender, about two more minutes.
Serve in a shallow bowl or a terra cotta vessel and garnish with chives.
