ManCave Test Kitchen

Brussels sprouts are hot right now, let’s face it.  These little mini-cabbages are packed with nutrients and great stuff for you.  The only problem is not many people like them.  Why?  They’ve probably never had them done correctly.  This recipe is one I use to introduce people to  these little bundles of awesome, and it’s like Colt 45, it works every time.   This recipe will serve 2-4.

• 1 lb. raw brussles sprouts, quartered (If they’re frozen just let them thaw)
• 1/3 lb beets, scrubbed
• 1 tsp grain mustard
• 1/4 c. cider vinegar
• 1/2 cup olive or vegetable oil
• 1 tsp brown sugar
• 1 tsp chopped sage
• 1 tsp chopped sage

1. So, as usual, let’s get our oven on and up to 350.  Let’s get a pot of water on the stove two, with some salt in it.  Ya’ know the ocean water salty we use for blanching vegetable.  You’re going to want to get a bowl of ice water ready too.
2. To roast the beets, all you have to do is rub the with some oil, wrap them in foil and let them go.  Here’s the tricky part, the sizes are never the same sometimes they’re small, sometimes, they’re big, they can go anywhere from 30 -120 minutes.  You know they’re ready, when you can take a knife and put it through the beet.
3. Now, while the beets are roasting, drop your sprouts in the water.  They need to boil for just under a minute.  Strain them then drop them in the ice water until they cool down.  Set these aside for now.
4. OK. DRESSING TIME!!!!!!!!!  Seriously, if you’ve been following a while you can probably guess how to do this, but if not, let’s get the learn on.  In a bowl, combine your mustard, herbs, vinegar and sugar and start whisking them together.  Now start whisking in the oil slowly.  if you have a burr mixer (or mini immersion blender) or a blender, feel free to use those.

   

5. So when your beets are ready, let then cool, (put on some gloves in you have them) and just literally rub the skin off of the beets.  Then just slice them down.  (Oh here’s tip…if your hands or anything gets stained, don’t freak out, just wash it with cold water, comes right off)
6. So everything is ready, now what?  Take some of the dressing and toss it in with the beets. Take some more dressing and toss in in with the sprouts.  Now just plate them up.

If you use golden beets or candy cane beets, you can mix everything together without exchanging colors.  Nice right?  You can serve this little recipe up anytime, anywhere.  if you cook everything s day ahead of time just be sure to dress the sprouts right before you serve it.  You actually benefit the beets if they sit in the dressing for a while, so doing this a day ahead of time is a good thing.  Quetions?  Lemme know in the comments.

Happy Eating

-The Doctor

You’ve heard of a loaded potato right?  I like them just for everything else that comes with it, forget about the potato.  The bacon, sour cream, cheese, and chive are the good stuff.  This is a little summertime recipe I like to throw together for cookouts that everyone loves.  It’s basically a cold loaded baked potato, but with some twists.  This will make about 2 quarts.

• 2 lbs. red potatoes
• 4 scallions
• 1/4 c. shredded pepper jack cheese
• 1/4 c. shredded cheddar cheese
• 1/2 lb Applewood smoked bacon
• 1 tbsp sour cream
• 1 tbsp mayonnaise
• 1/4 c ranch dressing
• 1 tbsp chopped fresh dill

1. BACON TIME!!!!!  Fire up your oven to 400 and slide that bacon on in there.  I like to do bacon in the over, because it get a better crisp and render than in a pan.   Flip it about 8-10 minutes in, then let it finish.  Let it cool and drain off the grease.  Give it a quick rough chop when it cools enough to handle.
2. Now, split your potatoes and slice them about 1/4 inch thick.  Just barely cover them with cold water and drop about 1 tsp of salt in to the water.  Boil thee potatoes for about 20 minutes.  We want these mashed potato soft.
3. Let the potatoes cool for just about 1 minute then add your cheese and our cream.  Stir these in quickly so some of the cheese melts.  Let the potatoes finish cooling
4. Add your bacon, scallions, mayo, ranch , and dill and mix well.  We do want to potato to crumble a bit, so it’ going to be a bit smoother on the palate than a traditional red potato salad.

Quick and easy…and it has bacon.  You can’t go wrong there.  So how do you play with it?  Change out the potatoes for one, switch out your cheese if you like too.  I like to add some blue cheese to this when I’m in the right mood.  You can even take out the bacon and replace it with something like Chorizo Sausage or Tasso Ham.  I’ll be doing some more variations soon.

Happy Eating

-The Doctor.

I feel kinda bad for the eggplant.  It’s not really a well liked vegetable, it just kinda sits there all unassuming in the grocery store, just knowing no one’s going to buy it. Just kinda there.  Don’t’ worry big round purple buddy, I’m here for you.  I’ve got a recipe that’ll get people buying you.  It’s a simple salad you can server warm or cold, or even can and preserve.  This is another recipe I learned from that gentleman in Auburn, AL from Ariccia, Italy who served the ridiculously delicious porchetta (yes I know that recipe is coming too).  While it’s not traditional caponata, he used the equipment he had (a BIG oven) and vegetables from the University farm to make it, so you know it was good.  This recipe will make ALOT (like a few days worth) so I like to do it for parties then can some myself and save it for later.

2 lb eggplant, split and sliced about 1/2 inch thick
1/2 # each zucchini and yellow squash, cut the saem aas the eggplant
2 large tomatoes cut into wedges
1 small red onion medium dice (you guessed it, 1/2 inch)
1 small green pepper, medium diced
1/2 c. kalamata olives, sliced
1/4 c. capers, drained
1/4 c fresh chopped basil
1 tbsp chopped fresh tarragon
1 tbsp fresh chopped thyme
2 cloves garlic, crushed
1 tbsp fresh chopped oregano (or marjoram)
1/4 c balsamic vinegar
2 tbsp. tomato past
1/2 c. olive oil

1. Two words, oven….on.  400 degress.
2. In a large bowl, whisk together the herbs, garlic, tomato paste, and vinegar until they’re smooth.  Slowly whisk in the oil.  If it breaks, it’s no big deal.
3. Lay out your vegetables on a sheet tray, then brush them with some of this dressing we just made.  There’s going to be some left over for us to tie everything together with later.
4. Roast your vegetable for about 20-30 minutes.  Brush them about half way through with more of the dressing.  Once they come out, let them cool for about 10 minutes.
5. Now it’s time to mix everything together.  Vegetable, dressing olive and capers.

   

You can serve this right away while it’s fresh or you can let it site overnight.  I like to mix arrugula, mizuna or any other bitter green with it.  this also goes great with some cured meats, and nice cheeses Italian or Spanish. OOOOHHHHH!!!! Don’t forget the crusty artisan bread.

Happy Eating

-The Doctor