Brussels sprouts with chorizo

You either love or hate Brussels sprouts but for those who love them here is an exceptional way fo preparing them  that my son Aaron came up with it. At my restaurant Zarela we use our homemade chorizo instead of the Spanish.

2 pounds Brussels sprouts
2 tablespoons olive oil
8 ounces Spanish hard chorizo, diced into 1/4-inch pieces
2 white onions, finely diced
2 cloves garlic, minced
1 1/2 cups chicken stock
2 tablespoons butter
Salt and black pepper
Instructions

Bring a large pot of salted water to a boil. Add Brussels sprouts, and cook for 10 minutes. Strain, and drop into a bowl filled with ice and water. After 5 minutes, strain again and set aside.

Heat the oil in a large sauté pan over medium heat. When the oil begins to smoke, add chorizo and sauté until it becomes crispy and renders some fat. Add the onion and garlic, and cook until the onion is translucent. Add the Brussels sprouts and cook for an additional 3 minutes.

Pour in the chicken stock, reduce the liquid to about 1/2 cup, add the butter, and simmer for 3 more minutes. Season with salt and pepper and serve in a large bowl.
(Published 2007)
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Read more: Brussels Sprouts With Chorizo – Sides – New York Magazine http://nymag.com/listings/recipe/brussels-sprouts/#ixzz0X0BaoAMQ