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    Brussels Sprouts with Chestnut Sauce

    The first time I made this recipe was for a family holiday dinner. I went through the trouble of making everything from scratch including the preparation of the chestnuts for the sauce. It was quit time consuming so I wanted to get this down to as simple a process as possible. I found that you can use canned chestnuts without losing too much of the flavor. For those of you who aren’t too excited about Brussels Sprouts try this recipe I think you might become a convert.

    For the Sauce:

    • Chestnuts — ½ pound
    • Beef Broth — 2 cups
    • Garlic Clove — 1 crushed
    • Sea Salt — 1 tspn
    • Fresh Nutmeg — ¼ tspn
    • Unsalted Butter — 2 TBSP
    • For the Sprouts:

    • Brussels Sprouts — 4 Cups fresh or 2 10 ounce packages of frozen

    In a sauce pot large enough to hold all of the chestnuts combine them with the beef broth and garlic then simmer until chestnuts are completely softened. By using canned chestnuts this shouldn’t take too long. Press entire contents of the sauce pot through a strainer return to pot and simmer until it thickens slightly, add nutmeg and butter and set aside.

    Remove outer leaves of sprouts as these are tough and rather bitter. Cut off a little of the stem end and make a cross mark about ⅛” deep. In a sauté pan large enough to hold all of the sprouts place them along with enough water to cover by 1 inch, cover and simmer 8 to 10 minutes until a knife point goes in easily. Remove all excess water from pan then add the Chestnut puree.

    Bone-in New York Strip Steak with Marsala Mushrooms


    I like a good steak occasionally and although I, at times, like it with a little steak sauce [my latest favorite is A-1 Cracked Peppercorn] I decided to do something with mushrooms, onions and Marsala wine. It is simple, quick and easy and hits the spot. I served this with Baby Brussels Sprouts.

    You will need:
    Bone-in New York Strip steak approximately 8 ounces/serving.
    Coarse Sea Salt
    Cracked Pepper
    Olive Oil
    Baby Brussels Sprouts approximately 4 ounces/serving
    Butter (unsalted) approximately two tablespoons/serving.
    Button Mushrooms, sliced, approximately 4 ounces/serving
    Sweet Onion such as Walla Walla or Vidalia, sliced thin.
    Dry Marsala Wine approximately 4 TBSP/serving.
    Kosher Salt/Pepper

    Rub olive oil on both sides of steak, season with sea salt and cracked pepper then grill or pan sauté to desired doneness. While steak is cooking pour olive oil into a sauté pan large enough to hold all ingredients add butter when oil is warm, add sliced mushrooms and onions, season with salt and pepper. Sauté until mushrooms lose most of their moisture and onions are translucent. Add Marsala wine and continue to cook until wine is absorbed.

    While the steak and mushrooms are cooking place Brussels Sprouts in a pot of boiling water, make sure the pot is large enough to hold all the sprouts without crowding. Depending on the size of the sprouts boil, until they are fork tender then remove from pot and keep warm. In a small sauce pot melt butter until just foamy, add salt/pepper to taste, add a small amount of cornstarch or arrowroot to some water to form a smooth paste whisk into butter until slightly thickened add Brussels sprouts to coat.

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