(Watch above: Chef Pierre Lamielle is in town for the City Market Downtown’s Fall Harvest dinner to support the Bissell Centre. The Chopped Canada champion shows us a recipe for tasty brussel sprouts and beer.)
EDMONTON – Chef Pierre Lamielle, Chopped Canada champion, was on the Global Edmonton Weekend Morning News on Saturday, sharing this amazing fall recipe:
Brussels and Beer:
– Serves four for dinner
10 brussel sprouts
nob of butter
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splash-¼ cup of beer
2 oranges
clove of garlic
½ cup pumpkin seeds, toasted
handful of fresh or dried cranberries
2 sprigs of thyme
2-10 pieces of crispy bacon
Use a pairing knife to prep your Brussels sprouts. Point the tip of your knife at an angle into the base of the sprout to cut out the cone shaped core. Once you’ve got the solid core removed you can pull the sprout apart and into individual leaves. Pile those leaves into a bowl and discard the cores. It takes a couple tries to get the whole core so you can pull it all apart, but finding spiritual enlightenment takes practice.
Get a very large pan on medium high heat and leave it for 5 minutes to warm up.
When the pan is hot add the oil and immediately add the Brussel Sprouts, thyme and garlic. Cook for 3-4 minutes, tossing everything occasionally. Aren’t they turning a lovely green colour?
Add the orange juice and cook for 1 minute. Remove from the heat and add the butter, stir to distribute. Taste it. Does it need salt? Add some until it tastes perfect.
Serve with pumpkin seeds and bacon on top.
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