This week I took a quick trip to the cabin and as usual, I took the opportunity to cook a dinner of the foods that I enjoy – including brussel sprouts – without worrying whether the kids would eat it or not.
To start, I did my broiler-brussel sprouts. After cleaning them up, I sliced each sprout two or three times so that each slice was about the same thickness.
Next I sliced the bacon that I had picked up at Meat Craft Urban Butchery into pieces about a half inch wide and then layered it over the brussel sprouts. I hearty sprinkle of sirarcha sauce, a drizzle of olive oil and these sprouts were ready to get some heat.
I have to admit I was not paying attention so I can’t say how long these little gems were under the broiler – maybe ten minutes? I do know that I took them out at least once or twice and gave them a stir to make sure they were browned all the way around.
I love the way that some of them get smoky and almost burnt! The bacon cooked right down to a perfect little smoky bacon flavour gems and added just enough flavour to give a little flavour explosion. Great flavour combinations!
Of course the broiler-brussel sprouts were the “side dish” to my bone in pork rib chop. To cook that solid piece of meat I gave it a thorough coating of dry rub (I can’t remember the brand … Pete’s?) and then into the cast iron pan and under the broiler for 6 minutes.
After six minutes, I took the pan out of the oven, flipped the chops over, and then back in the oven for another six minutes.
And of course you may have noticed that baked potato. A beauty of a Russet potato baked without a tinfoil wrap so the skin was beautifully crispy and the spud inside was creamy. I dollop of butter mixed inside and then a couple massive spoons of Avalon Dairy 14% sour cream…wow.
Then I sat down and ate without hearing a single “ew I don’t like this…” or anything like that. It was an amazing meal, but you know, it was kind of lonely without my kids there with me. Even if they do complain about most of the food.