These are beautiful Brussels sprouts and then take a look at the one right next to it.
Another gorgeous way to serve Brussels sprouts.
So, chef Eric Levine is with us today, helping us be healthy,
but also really add right, some full flavor into our
food. That's right. Now, this time of year, it's a great time of year for that fall.
That warmth, that
and Brussel sprouts are great. Brussels sprouts are great all year long.
But really at this time of year they're really,
really pop and everyone's putting them on their menus.
It's very trendy. It's very, but it's great.
And, and when I was a kid, I hated Brussels sprouts. My mom,
she couldn't get me to eat them for anything. She would try
eating them wrong. Yeah. Well, that's
my mom was making them wrong. I love your mom, but you made them wrong.
So, so we want to do right in our
kitchen.
So there's a couple of ways to do this. So there's the, there are two ways.
So at 3 17 Main Street, we actually shave our
um and that's a simple process by taking
a
um Chinese mandolin
and we just shave it really, really thin.
And what happens with this is, it's easier to cook.
It's quicker to cook and you can really control the texture in it.
So you have a nice thin shavings in here.
Ok.
And all we do is you saute with a little bit of salt pepper. Uh, we add for hours,
just a little bit of agave
and a little.
So it's a little bit sweet.
Uh, but we add a little bit of garlic so it's a little spicy, a little heat to that.
And then, uh, the almond, toasted almonds and then the cranberries in there,
it has a nice full balance.
So it almost seems like a, like a salad, kind of almost.
Yeah, we actually here at 3 17 Main Street we actually serve that.
It's one of our vegan dishes and we serve it in a roasted acorn squash.
It's something that I've had since day one. Now we're open four years.
So it's kinda cool to see the evolution of it. But that is a dish
that I usually just used to do during the fall.
But our vegan clients love it and it's great. Now, do I grill this or?
I just, no, just shave it and then saute it.
But I'm gonna show you the, I'm gonna show you the,
um, whole
water.
Yeah,
of this. So we're just gonna add a little bit of olive oil to here.
Now, again,
this version of it.
Is we're keeping them whole, which seems to be the way a lot of people do it,
which is why we don't do it that way because we, you know, why,
why be like everybody else.
But again, I wanted to show you the two versions of it
and they're simple. So blue salt and pepper a little bit
into the oil and I just put a little bit to start it with and then we add
our
Brussels sprouts. Now, do they need to be tied down or anything?
No, we, we, you leave it alone for a couple of seconds and then we add for this one.
We're adding the uh maple syrup into this one,
right? And that'll help break it down. That'll actually add the sweetness to it.
But again, we're gonna add a little bit more salt pepper
and I use kosher salt, white pepper. You use black pepper if you want the heat in that.
Um I look for the flavor profile.
That's one of the things that we do here a lot more of,
we use more white pepper than black pepper
because white pepper gives you the flavor,
not the heat that black pepper would do.
And it's kind of one of those things.
So we'll, we'll start that up and this will take about
11 minutes because it's cut in half as opposed to the shave version,
which will take literally seconds.
You should throw it on the
Yeah, you could do this and you could do this ahead of time.
Uh, leave it in your refrigerator. Come home
maple syrup.
Like
that kind
of, sort of, it gives you that, that full flavor.
You know, maple is great for everything.
And all I need to do is let this cook for how long it will take? About 11 minutes.
Yeah, it depends on how hot on a, and on a medium heat.
And again, you control,
that's one of the great things about the knob about the brain.
You can control the heat. I always talk to people about control the heat.
Don't let the heat control. You control the pan.
Um, you can flip them over if you want to get a nice char on them on the inside of it.
And is there a mistake I could make in cooking this
because if there is, I'll make it. So, let me know ahead of
time.
Just cook it. If you find it that it's, that
the maple is starting to, to char a little bit, just add a little bit of, uh, oil to it
and you'll be fine. And that's the finished product,
product right here. And again, it's simple.
All it is and it is just the Brussels, the maple salt pepper.
Um,
and I,
yeah.