Chef Jeff McInnis of Yardbird Shares his Recipe for Brussels Sprouts
Yardbird's Brussels Sprouts and Short Rib Meatloaf
When this dish came to our table, it was in a delightful orange crock with a lid, we lifted the lid and discovered individual brussels sprouts leaves (how does he do that?) which looked so delectable we dove in without even thinking about taking a photo first! Here is a photo I found on another Yardbird restaurant review.
Ingredients
1 1/2 pounds Brussels sprouts, peeled and trimmed
1 apple, peeled and diced
2 tablespoons minced shallots
1 tablespoon of butter
1 teaspoon salt
1/2 teaspoon pepper
2 pinches toasted sunflower seeds
Preparation
Sautee Shallots well. Add all ingredients except seeds. Plate and sprinkle with sunflower seeds.
Thanks, Chef Jeff, for sharing this delicious recipe with our readers! Visit the restaurant website, runchickenrun.com.
Kimberly Hartke blogs about real food, green living and sustainable farms.
Please see today’s related post Yardbird Restaurant Debut a Lesson in Stylish Sustainability
This post is part of the Real Food Wednesday blog carnival on Kelly the Kitchen Kop blog.
I would have never imagined that I would be blogging, or that I would join a group like Real Food Media. None of this would have happened without you. I mean more than the help you have given me, though I appreciate it very much. I also mean seeing the great good you do with your blog, with supporting WAPF, with advocating real food and the great info you provide on so many issues. There is such a desperate need for this information. You are an inspiration to me. Thank you for being who you are, and for doing what you do.
This WOULD be good 🙂