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The holidays are here and I am so busy with shopping, working and catering here and there that I have not had time to cook at home.
My client wanted a few vegetable side dishes. ... For the Brussels sprouts:
18 Brussels sprouts
18 chestnuts (mine came in a jar)
4 tablespoons of butter
¼ cup brown sugar
Pinch of pepper
Boil your Brussels sprouts in salted water until tender. Do not overcook ... you want to keep their bright green color.
Heat butter and sugar, add chestnuts, Brussels sprouts and saute for about 5 to 10 minutes, add pepper and serve.
Now for the warm potato salad:
15 small new potatoes
2 red onions each cut into 4 thick slices
8 pearl onions
2 roasted peppers
4 garlic cloves (after roasting smash them with a fork)
1 leek, sliced - light green part only
Juice of one lemon
¼ cup of virgin olive oil
salt and pepper to taste
Parsley to garnish
In the meantime take your onions, garlic and roast in a preheated 350 oven until tender, about 30 minutes.
Boil your potatoes in salted water, remove when you can pierce them with a knife, cut in half a place in a bowl. Once your onions are roasted add to the potatoes with the peppers.
Heat olive oil with the roasted garlic and then pour over potatoes. Add the juice of the lemon, leeks, salt, parsley and pepper and mix.
Other recipes by Norma:
Carne Guisada (Beef Stew)
Frijoles Negros (Black Beans)
Surullitos de Maiz con Mayoketchup and Bacalaitos Fritos
Piña Colada Flan
Barriguitas de Vieja
Supercharged Coquito (with Bacardi 151)