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The Genius of Genius

Sprouts in oyster sauce

 

Reviewing a website isn’t something I would normally do.  In this case it isn’t the website but a feature on the site itself.  You all know I call Food52 home(that is a full disclosure).  I would give the site itself a triple A rating but my aim here is to call attention to a feature within the site, Genius Recipes.

If I were new to the kitchen, or an inexperienced cook, even a seasoned pro this is where I would go to get a bag full of genius recipes.  It is where senior editor Kristen Miglore will make you  feel and look good so  your dinner guest will thank you and your children will brag about you.

I can assure you once you start cooking with these recipes you will find yourself going back time and time again because they work, are dependable and because the recipes are ridiculously delicious.

The real bonus here is they are minimally invasive.  What that means is there are only a few steps and ingredients involved in getting the dish to the table.  What’s the take-away?  In short, it means there is no excuse not to make these recipes throughout the week.  And even if you can’t the Wednesday publishing of the posts allows you to collect the ingredients and prep the recipe for the weekend.

The author behind the feature, Kristen Miglore, does all the hard work for you.  Whats not to love about that?  Fortunately for her readers she brings us a five star recipe each week and then sets it up for success.  She tests the recipes and navigates you effortlessly through the steps as if you were following the blue dot on Google maps to a dive restaurant.   People,  she gives you the keys to the Mercedes, I mean how awesome is that.

So you have a great writer giving you the low down on why this recipe is so good with her fast paced prose, sprinkled with a pinch of humor and it’s always concise.   If asked she will be humble and give all the credit to the community members who pass along recipes but in the end it is Miglore who spots the winners and it is not always easy to recognize great recipes.  She has mad skills is all I can say.

I will vouch for any of these recipes and I can say many have fallen into the weeknight rotation of family favorites.  The Al Forno Penne with Tomato Cream and 5 Cheeses is one of my and the girls favorites.  Nobu’s Fried Asparagus with Miso Dressing became a regular this summer substituting in yard long beans, walnuts and shallots.  In fact, I can’t wait to plant yard longs in the garden again just to make this one recipe.  The Domino Potatoes scored big when the juices from the resting lamb chops co-mingled into the buttery potatoes to create one of the easiest best potato sides ever.  Most recently I have been making Momofuku’s Roasted Brussels Sprouts with Fish Sauce Vinaigrette and alternating in an oyster sauce.  I have also deep fried the sprouts and wow, if you care to take the extra step, do.

Next up will be Nigella Lawson’s Dense Chocolate Loaf Cake.  I am making two of them, one for home and one for the school bake sale and while I am sifting the flour I will be thanking Kristen for sifting through all these recipes and pointing me in the direction of the truly genius ones.

Need more genius? Click here.

                                                                                                                                                                                                         Deep Fried Brussels Sprouts with Oyster Sauce

1 pound Brussels Sprouts, trimmed and halved

vegetable oil for frying

2 1/2  tablesoons oyster sauce

1 1/2 tablespoons tamari soy sauce

1 tablespoon water

1 1/2 teaspoons fresh ginger,  very finely minced

1 1/2 teaspoons garlic, very finely minced

1 tablespoon green onions, minced

1 tsp honey

                                                                                                                                                                                                                       1. Combine the oyster sauce, soy, water, ginger, garlic, green onions and honey in a large mixing bowl.  Whisk to combine it all.  Set aside.

2 Add enough oil to a heavy bottomed 4 quart pot ( I used an enameled Dutch oven) to come no more then a third up the sides of the pot.  Turn the heat to medium high.  

3. Test the oil by dropping in a sprout leaf.  There should be a pause, then, it should rapidly sizzle.  

4. Add half of the Brussels sprouts carefully, they will bubble and pop, then add the rest of the sprouts.  Fry until brown.  Remove them from the oil to drain on a paper towel lined plate.  Toss the sprouts with the oyster sauce and serve immediately.

 

Barded Pork Rib Roast with Fall Vegetables

A pork rib roast with fall vegetables ready to go into the oven.

One perfectly good reason to buy whole slab or make your own bacon is you get the smokey rind. The pork rind is perfect for keeping a roast juicy and adds tons of great flavor, and besides, when the smokey hammy fat oozes down on the vegetables, oh my…

Wrapping a roast in fat is called barding. It is so simple and so delicious. It is a technique of days gone buy in America but I often see it done in ethnic markets and in different countries around Europe. If you live in Indianapolis Klemm’s carries the smoked rinds but you might want to call first to make sure they haven’t sold out.

If Brussel sprouts offend you, which I just don’t get, feel absolutely free to substitute other long cooking green vegetable. Parsnips, potatoes, celery root, and the list goes on, would be good too.

Serves 4

1 four rib, bone-in center cut pork loin roast

1 piece of smoked pork rind, often found at German butcher shops

4 to 5 carrots, peeled and cut into 1 inch chunks

1 lb. Brussel sprouts, trimmed and cut in half

8 to 10 pearl onions, peeled, or small onions cut into wedges

8 to 12 garlic cloves, trimmed and peeled.

a handful of thyme sprigs

kosher salt and fresh ground pepper

grape seed oil

Preheat the oven to 350 degrees.

1. Season the roast with salt and pepper. Place the bacon rind onto the meat side of the the roast and tie it into place with kitchen twine.

2. Heat a 12 inch skillet over high heat and add the grape seed oil. Add the Brussel sprouts and carrots without crowding them. You may need to do this in batches. Season them with salt and pepper. Brown them well then place them into a large casserole.

3. Brown the onions in the same pan and any remaining sprouts or carrots.

4. Place the remaining seared veggies and garlic into the same casserole and set the roast on top. Strew the thyme branches across the top of both the vegetables and the roast.

5. Place the casserole into the oven and set a timer for 30 minutes. Stir the veggies around turning them to coat them in the drippings.

6. Set the timer for another 30 minutes and stir the veggies again.

7. Go another 30 minutes but this time check to see how the roast is coming along by either the squeeze test or with an instant read thermometer. It should read 150-155 degrees.

8. If it is not done stir the vegetables and check it again after 15 minutes.

9. Once the roast is done cut it into 4 chops and serve along side the veggies.