Lunch Is Caesar Salad And Fried Brussel Sprouts.

The other day was our first "cold" day for us.

Temperatures might have dipped into the 50s.

I know.

We're spoiled.

My thoughts are now turning

 to the dreaded task of bringing my plants in

and to the healthier prospect 

of eating greener, oranger, redder, 

purpler, and heartier vegetables.

The more color, the better.

I turn to the greens in my garden - 

kale, collards, mustard, turnips, and cabbage

and, on occasion, to brussels sprouts.

I love those mini-cabbages!

Here's lunch the other day:

Brussels sprouts and cranberries

with honey/sriracha/lime sauce

and a sprinkling of toasted hazelnuts.

And fried chicken.

It's good eatin'!

Brussels Sprouts

bunch of brussels sprouts, halved 

handful of cranberries

1 TB peanut oil

1 TB unsalted butter

sprinkling of sugar

pinch or so kosher salt

 

Heat oil and butter to 350°.

Toss in brussels sprouts.

Lightly sugar them and cook, tossing,

 until caramelized and tender.

Before the sprouts finish,

add in the cranberries.

Season to taste.

Serve with:

 Honey/Sriracha Sauce

 1/2 cup honey

1 TB Sriracha sauce

1 garlic clove, minced

juice of one lime

1/4 hazelnuts, toasted

Combine  honey, Sriracha sauce, and minced garlic.

Nuke for 1 minute.

Remove from microwave and add the lime juice.

Drizzle sauce over brussels sprouts and top with toasted hazelnuts.

In addition to the brussels sprouts,

Mr. Hawthorne and I made Caesar Salad.

He makes the dressing.

I make the to-die-for croutons.

 I also served fried chicken.

Let the chicken soak in a mixture
of buttermilk and Texas Pete.
Then dredge it through a mixture of flour,
cornstarch, kosher salt, Lawry's seasoning pepper, and cayenne.
Fry in peanut oil.