Creamy peppercorn sauce for grilling --- both veggies and steak; a whisper of saltiness perfectly complements a wonderful sweet-sour balance of brussels sprouts and orange segments
By Linda Cicero
• Heat the grill for 10 to15 minutes before using.
• Oil the hot grill rack with a vegetable oil-soaked paper towel (hold with tongs and rub over the rack) or with a barbeque brush. Do not use cooking spray as it can flare.
• Marinate before you grill to tenderize and flavor meat and encourage a good char. When marinating tougher steak cuts, a good rule of thumb is to allow 24 hours, and for other meats and poultry, six to eight hours. For fish, stick to 30 minutes.
Whisk cornstarch and sugar in medium saucepan. Gradually whisk in broth. Cook on medium heat 2 minutes or until thickened, stirring constantly. Stir in cream cheese spread and peppercorns. Cook, stirring, 2 to 3 minutes or until cream cheese is melted and sauce is well blended. Makes 4 servings.
SUGARCANE'S BRUSSELS SPROUTS WITH SWEET SOY
Executive Chef Timon Balloo of Sugarcane Raw Bar Grill in Miami kindly shared the recipe for this wonderful take on the much-maligned brussels sprout. I have always been fond of this "baby cabbage," but only recently discovered how versatile it can be.
It is great shredded in slaw, added to a stir-fry or quickly sauteed. In the Sugarcane version, a whisper of saltiness perfectly complements a wonderful sweet-sour balance with the sprouts and orange segments.
Thoroughly wash brussels sprouts and cut into quarters. Allow to dry. Heat oil in a small frying pan until shimmering. Deep-fry sprouts until golden brown. Remove from pan with slotted spoon, and place on paper towels to drain.
In a bowl, mix sprouts with orange pieces, vinegar and a pinch of salt. Combine sugar and soy sauce, and drizzle on top. Makes 2 servings.
Per serving: 295 calories (80 percent from fat), 27 g fat (4 g saturated, 20 g monounsaturated), 0 cholesterol, 3 g protein, 12 g carbohydrates, 3 g fiber, 108 mg sodium.
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