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.
Thank you for your amazing work!!
This WOULD be good 🙂