Paul Qui’s BRUSSELS SPROUTS. Found this recipe in the March 2012 PEOPLE Magazine.
The reigning Top Chef winner shares a dish that’s ‘a perfect combo of sweet, sour, spicy and salty,’ he says.
2 lbs. brussels sprouts, halved
4 tbsp. olive oil
Juice and zest of 2 small lemons
6 basil leaves, torn
½ chili pepper, chopped and remove seeds (optional)
Chinese Sausage, (optional)- found this at 99 Ranch Market
1. Preheat oven to 400.
2. On a baking sheet, toss sprouts and chili pepper with olive oil and 1 tsp. salt. Roast for 35 to 40 minutes. Outer leaves should be crispy.
If you are using chinese sausage, cook them in 2 tablespoons of Canola oil until browned.
3. While hot, place sprouts in a mixing bowl. Stir in ½ to ¼ cup sweet chili vinegar (see at right). Stir in lemon juice and zest. Add salt to taste. Garnish with basil leaves and chili pepper if desired.
4. Mix 1 cup sugar, 1 cup white vinegar, ½ tsp. black pepper, 1½ tsp. crushed dried red pepper, ½ head garlic, minced in a saucepan, and cook over low heat until sugar dissolves, about 5 minutes. If you don’t have time to make your own chili vinegar, you can purchase Mae Ploy, Sweet Chili Sauce at your local supermarket, Costco, or Sam’s Club.
5. Mix cooked brussel sprouts, cilantro, sliced chili pepper, and sweet chili sauce together.
MAE PLOY (SWEET CHILI VINEGAR), 12oz. jar for about $3 at Albertson’s.
Adding Chinese Sausage: