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Old 07-16-2013, 01:29 AM   #21
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Love the Brussels sprouts on the grill. I usually over roast them, just 'cause it's more convenient, but there's no denying the grill makes them even better.

I also love the grilled asparagus. Hit it with a little oil before grilling, then after, toss it in some EVOO, lemon juice, salt, and just before serving, my secret weapon is to grate just a bit of fresh nutmeg over top. It takes asparagus from great to frickin' awesome. Trust me on this one, it'll change your life.
I'm beginning to think that nutmeg is a distant cousin of bacon simply because adding nutmeg, much like adding bacon, seems to make everything better. (Put a little nutmeg on a ham and Gruyere sandwich - holy smokes.)
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Old 07-16-2013, 01:36 AM   #22
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Grilled a pork tenderloin and asparagus last night. Just on a whim, I grabbed a couple handfuls of Brussels sprouts, tossed them with olive oil, Kosher salt and pepper, put them into a cast iron gratin dish, and onto the grill it went. I kept it on mostly indirect heat and let it cook for maybe 15 minutes, turning a couple times.

It was an awesome surprise and very, very tasty. I may have found a new favorite veg to go with grilled stuff.
Is that an oval dutch oven? or is it flat on the bottom? I need one of those!
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Old 07-16-2013, 02:00 AM   #23
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It's a Lodge gratin dish. Yep, flat on the bottom.

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Old 07-16-2013, 02:03 AM   #24
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I dont know if it is better than traditional potato salad or German potato salad... but mix boiled red potatoes with grainy dijon mustard and a couple grades of nutmeg. Fantastic for a change.

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Old 07-16-2013, 04:36 AM   #25
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I dont know if it is better than traditional potato salad or German potato salad... but mix boiled red potatoes with grainy dijon mustard and a couple grades of nutmeg. Fantastic for a change.
A little bit of nutmeg or cinnamon are often the secret ingredient that can not be identified but put something, you would never think would have it, over the top.
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Old 07-16-2013, 05:18 AM   #26
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I'm beginning to think that nutmeg is a distant cousin of bacon simply because adding nutmeg, much like adding bacon, seems to make everything better. (Put a little nutmeg on a ham and Gruyere sandwich - holy smokes.)
I'm with you on that one. Bacon, nutmeg, smoked paprika...there are few foods that could not be improved by a modest (or sometimes liberal) addition of at least one of these three.


Damn...it's midnight, and I'm craving bacon. Not good...
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Old 07-16-2013, 05:23 AM   #27
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Lots of great ideas for the mighty sprout -- many of which I have used with variations.

I also put them in the smoker with a little butter or EVOO, salt pepper, etc. and let 'em rip for 2-3 hours at 225F.

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Old 07-16-2013, 03:22 PM   #28
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Here's another take:

Slice the brussels in half and marinate with balsamic vinagrette for about an hour. Bring the oven to 400 and bake for about 45 minutes. The balsamic will carmelize and the brussels taste awesome. Turned this 'hater' into a 'lover'.

Cheers!

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Old 07-16-2013, 06:54 PM   #29
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Here's another take:

Slice the brussels in half and marinate with balsamic vinagrette for about an hour. Bring the oven to 400 and bake for about 45 minutes. The balsamic will carmelize and the brussels taste awesome. Turned this 'hater' into a 'lover'.

Cheers!
My wife does this exact same thing and there's rarely any leftovers. It's also incredible on the grill with the balsamic.
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Old 07-16-2013, 07:43 PM   #30
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Here's another take:

Slice the brussels in half and marinate with balsamic vinagrette for about an hour. Bring the oven to 400 and bake for about 45 minutes. The balsamic will carmelize and the brussels taste awesome. Turned this 'hater' into a 'lover'.

Cheers!
I will have to try that. I like good balsamic on just about everything.
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