What's Cooking in Carolina?

Mainly creative menus and recipes (usually healthy) and always from scratch with tips for party planning, theme parties, weddings and decorating tips so you can give swank parties or dinners to delight your guests from a part time caterer, owner/operator of a coming soon Entree Vous, but mainly a cook and eater who grows much of her own food and loves to laugh.

Thursday, May 10, 2007

Grilled Sweet Potatoes and Roasted Brussel Sprouts

Why is it that some people have try new recipes all the time and some people eat the same thing, day in, and day out? I guess for those of us that variety is the spice of life, we continue to be motivated by new tastes.


One night we tried the flat iron steaks the local grocers have been marketing. I ask the butcher at Kroger and he said it was a cut normally only sold to restaurants and people had been asking for it so they were now selling it to the average Joe. We had it grilled and served with a smoky and fiery dressing that was terrific.



Then we made Spanish spiced chicken with a mustard green onion sauce served with roasted Brussel sprouts and grilled sweet potato salad with pancetta and rosemary vinaigrette. (sorry, the picture with the sauce with the chicken was out of focus so you're just seeing the chicken right off the grill.) UMMMMMMM! Now there are 2 things that are easy and if you haven't tried them, really good.
Cook a big sweet potato whole until a skewer just goes through it, with a bit of resistance. Remove from water and cool. Slice, brush with olive oil, salt and pepper anhttp://www.blogger.com/img/gl.photo.gif
Add Imaged grill, a few minutes on each side. They are perfect just like that but you can finish with a vinaigrette.



Roasted brussel sprouts are the other thing. I find that it concentrated the flavor and I like it a lot better than steaming or boiling them. Trim them up, mix them in a bowl with olive oil, a few minced garlic, some pancetta, salt and pepper and spread them on a baking sheet and bake at 400 for about 30 minutes, tossing several times during cooking.

I am submitting this to Weekend Herb Blogging hosted this week by Pat at Up a Creek Without a Patl. When I went to her blog link to her, I realized that she posted about brussel sprouts last week. Shame on me for not seeing it. But great minds (cooks) think alike and our recipes are different and I have grilled sweet potatoes thrown in for fun. Please go to her blog on Sunday night, Monday morning to check out the round-up. It is always great.

And for great recipes, go to my website.

Cheers!

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1 Comments:

  • At 7:05 PM, Blogger Kalyn said…

    I keep meaning to try roasted brussels sprouts. I'm not a huge brussels sprouts fan, but I've heard that roasting transforms them into something wonderful.

     

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