I look forward to Friday Nights. It is the end of the week and time to wind down with appetizers and wine with my hubby, sometimes with the addition of great friends. Lately we have been enjoying sitting outside in our backyard with the fountain running in the background and feeling like we are in an oasis. It is the perfect way to kick off the weekend.
I am a bit obsessed with Brussels sprouts. Whether they are roasted, shaved or pan fried, they have to be my absolute favorite vegetable. I must admit there is only one veggie that I simply can’t eat. It is the one that I found most people on this planet love. When I share with folks that it is not on my list of veggies to eat, they are a bit shocked. I think it is because, I love food and thus people think you love everything.
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Oh, the vegetable is broccoli. I know I should probably love it especially since I love cauliflower and Brussels sprouts. At my office, there are many broccoli lovers. So much that they bring it for lunch often and tend to want to heat it up in the microwave. Typically not an issue, expect my office sits directly across from our office kitchen. Once I get a whiff, my door closes until the smell dissipates. Maybe someday, I will grow to like it, but not likely.
I have served these tasty appetizers to folks who like me with broccoli don’t care for Brussels sprouts and they are stunned when they say how delicious it is. Perhaps if broccoli was disguised I might like it. Smile. This is a take on this recipe that I posted almost three years ago and just had to recreate it a bit.
Just a quick question for all of you, my loyal readers ....... what types of appetizers would you like to see in future segments of Friday Night Bites? Ideas welcomed. Smile.
Shaved Brussels
Makes 30
12 to 14 Large Brussels Sprouts
3 Garlic cloves, minced
½ C. Shaved parmesan
1/3 Cup Marcona Almonds, chopped
1 T. Lemon juice
6 T. Butter
2 T. Olive oil
Salt and pepper
Truffle oil
1 T. Lemon juice
6 T. Butter
2 T. Olive oil
Salt and pepper
Truffle oil
1 to 2 packages of Mini Fillo Cups
Use either a mandolin or chefs knife to slice each Brussels sprouts thin. Cut off the bottom stem and then slice thin. In a large sauté pan melt the butter and olive oil together over medium heat. Add the garlic, Brussels sprouts and cook for about two minutes. Take off the heat and add salt and pepper to taste. Add a light drizzle of the truffle oil & the lemon juice and taste, then adjust until desired levels are achieved. Toss in the parmesan cheese and add more if desired. Lastly add the chopped marcona almonds. Reserve a couple tablespoons to sprinkle on top.
Use either a mandolin or chefs knife to slice each Brussels sprouts thin. Cut off the bottom stem and then slice thin. In a large sauté pan melt the butter and olive oil together over medium heat. Add the garlic, Brussels sprouts and cook for about two minutes. Take off the heat and add salt and pepper to taste. Add a light drizzle of the truffle oil & the lemon juice and taste, then adjust until desired levels are achieved. Toss in the parmesan cheese and add more if desired. Lastly add the chopped marcona almonds. Reserve a couple tablespoons to sprinkle on top.
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