“From the SCCC Kitchen” offers Daily Gazette readers tastes from Schenectady County Community College’s nationally accredited American Culinary Federation culinary arts program. Today, assistant professor David J. Wixted offers the third of four vegetarian-style dishes that can be cooked outside.
Small cabbages equal big flavor. David J. Wixted cooks his Brussels sprouts with garlic, seasonings and fire.
The sprouts are first cut into quarters. Then they get a quick steam.
“I tried it without steaming them first and they didn’t cook right,” Wixted said. “That’s what cooking is, trial and error. I said to my wife, ‘I have to steam them next time because they just weren’t all the way cooked through.’ So a quick five or six minutes in a quick steam, I don’t even blanch them, because blanching stops the cooking process and I don’t want to do that. They’re going right on the grill after I hit them with my seasonings and oil.”
Once the steam treatment has concluded, all home chefs have to do is dump the water from the pan.
“I mix the sprouts and seasonings right back in the pan I steamed them with,” Wixted said. “I’m not making more dishes for myself.”
Grilled Brussels Sprouts
1 pound Brussels sprouts, washed and quartered
2 tablespoons olive oil
7 to 8 garlic cloves, sliced in thirds
Sea salt, to taste
Fresh black pepper, to taste
Rosemary, to taste
Thyme, to taste
Place quartered Brussels sprouts in a pan to steam. Steam for 5 minutes (this is important to start the sprouts cooking because of the density of the sprouts).
Drain pan of water and place steamed sprouts in pan. Add oil, garlic and seasonings and coat evenly.
Heat grill to medium; using a grill pan (sporting goods stores, camping supply stores and department stores carry pans made for the grill. A seasoned cast iron pan can also be used on the grill).
Spoon the sprouts onto the pan. Turn sprouts every 4 to 5 minutes to cook evenly. Cook for about 15 to 20 minutes or until sprouts and garlic have browned.
Makes 3 to 4 servings.