Sautéed Brussels Sprouts with Miso Vinaigrette, as prepared by Chef Peter Birk of Ray's Boathouse for his cooking demonstration at Ballard Farmers Market on November 15, 2009. Photo copyright 2009 by Zachary D. Lyons.
This recipes was prepared on November 15, 2009 by Chef Peter Birk of Ray’s Boathouse as part of his Ballard Farmers Market cooking demonstration as part of the Eat Local For Thanksgiving campaign. Brussels sprouts came from Ballard Farmers Market vendor, Sidhu Farms.
Ingredients:
- ¼ cup rice wine vinegar
- 1 Tbs. soy sauce
- 2 Tbs. red miso
- 1 tsp. sambal
- 1 tsp. sugar
- 2 Tbs. pickled ginger
- ¾ cup canola oil
- 1 pound Brussels sprouts, pulled apart into leaves
Preparation:
Process vinegar, soy sauce, miso, sambal, sugar and ginger in the blender until smooth. Add the oil slowly to emulsify.
Place a sauté pan over medium high heat, add Brussels sprout leaves to dry pan and sauté until just turning tender. Deglaze with desired amount of miso sauce. Toss to combine thoroughly. Serve immediately.
Tags: Ballard, Ballard Farmers Market, Brussels sprouts, chef, Cooking Demonstration, eat local for thanksgiving, farmers market, food, Ray's Boathouse, recipe, Seattle
December 19, 2009 at 4:07 pm
[...] (It is.) I stumbled on some neat recipes from celebrity chefs that have stopped by the market. This brussels sprouts and miso vinaigrette recipe sounded particularly yummy. (I have also been meaning to try this bs recipe with marjoram and pine [...]