BRUSSELS SPROUTS WITH CHORIZO (for four)
kosher salt, to taste
1 pound Brussels sprouts, trimmed and halved lengthwise
2 tablespoons extra-virgin olive oil
6 ounces cured Spanish chorizo, quartered lengthwise and cut crosswise into ¼ inch slices
½ small yellow onion, roughly chopped
2 cloves garlic, finely chopped
freshly ground black pepper, to taste
- In a steamer set over boiling water, steam the Brussels sprouts, covered, for 7 to 8 minutes, or until they are just tender. Pat dry with paper towels.
- Heat 1 tablespoon oil in a 12 inch cast iron skillet over medium-high heat. Add the chorizo and cook, stirring occasionally, until browned, about 5 minutes. Add the onions and cook, stirring occasionally, until brown and soft, about 8 minutes. Add the garlic and cook until soft, 2 minutes more. Transfer chorizo mixture to a bowl. Increase heat to high and add the remaining oil and the reserved Brussels sprouts; cook, flipping once or twice, until Brussels sprouts are browned and tender, about 8 minutes. Stir in the reserved chorizo mixture and season with salt and pepper.
from Saveur Magazine, November 22, 2012