The Texas BBQ Forum

...for when you're too dragged out and covered in snow for anything else.

Pork tenderloin in gravy...big baked tater with sour cream sauce...and Brussells sprouts with mushrooms and brandy. Because, you know. It was snowing.



Sprouts were gooooood. The shrooms and brandy provided just enough moisture to finish them. This may be my go-to method now.

Very nice that pot liquor was the first thing that caught my eye

Good looking plate. Love the sprouts


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Nice! Got me wanting a baked potato now!!

The sprouts with shrooms were very very good.

As a new believer in Brussels sprouts I want to try them like that. Can you post the way you cooked them.

JustinCouch wrote:As a new believer in Brussels sprouts I want to try them like that. Can you post the way you cooked them.

I'll try!

First, I washed the package of sprouts (these were fresh, and looked very clean, but still...). Then I cut the larger halves down into quarters and dried them to prevent spatters and promote browning. Washed a pack of white mushrooms, dried them, and quartered them. I had about half a shot glass of brandy. You could probably use any likker you liked. Even vermouth.

Heated a large, wok-like skillet with butter and olive oil adding up to about 1 and a half tablespoons. When not quite smoking, added only the sprouts, tossed and turned until very well browned but not quite done. Then I added the mushrooms. When browned and just beginning to release their liquid, I tossed in the brandy, lowered the heat, and let it steam until JUST done.

I didn't time this. My electric stove is cranky and had to be ridden. I just went by how everything looked. Hope this helps! If you try it let me know.

Thanks, everyone.

Good warm food right there, me likey :)

Fine look'in plate of food right there.

Been a while since I had a baked tatter, I'm having 1 in the weekend, thanks for the reminder, sprouts look great as well, I love them as well.

Russ