[Sca-cooks] OOP: Brussels Sprouts for Kiri

[Kathleen A Roberts]

On Thu, 25 Dec 2008 00:19:33 -0500
  "Gaylin Walli" <gaylinwalli at gmail.com> wrote:
> To be truthful, I sort of made it up as I went. Let me 
>see if I can tell
> you what I did. I'm sorry it's not in modern recipe 
>format.

sounds great.  i shot from the hip as well this year. 
   boiled some brussel sprouts in water with salt and 
sugar (just a bit - mellows them out), cut up some bacon 
and fried it.   put it aside and drained the fat in the 
pan to about a tbsp and a half.  threw in some sweet 
sherry and just a pinch of brown sugar.  added the brussel 
sprouts and sauted them a bit, then threw in the bacon. 
  rounded out a very nice menu, one the husband monster 
decreed one of the best holiday dinners ever.

four bone beef rib roast glazed with mustard, sherry, 
horseradish, black pepper roasted on a bed of carrots, 
onions and garlic

jansen's (sp) temptation for the potatoes

harvard beets

bacon brussel sprouts

horseradish sauce (prep horseradish and mexican crema - a 
touch smoother than sour cream i think)

vanilla ice cream w/ merlot poached spiced pears on top 
and crumbled ameretti.

just a little dinner that i worked on slowly throughout 
the day, enjoying the musical scrooge, the dark knight and 
ratatouille.   eclectic, to say the least!

now to deal with the leftovers...

happy holidays all!

cailte

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
"Being Irish, he had an abiding sense of tragedy which 
sustained him through temporary periods of joy."
W. B. Yeats
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Kathleen Roberts
Coordinator of Freshman Admissions
University of New Mexico
Albuquerque, NM
505-277-2447
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