I discovered some tricks with the Brussels Sprouts today and decided to share. I cooked bacon earlier for the recipe so I left some of the fat on the sheet pan. I added the Brussels Sprouts and drizzled some additional bacon fat to them. Baked for about 45 minutes at 325 degrees.
Getting them into a bowl was easy as well by using the foil as a funnel. The sauce or bacon vinegarette…well I added sherry wine, apple cider vinegar, balsamic vinegar and butter. Emeril’s recipe calls for Sherry vinegar, so I thought I would add the above? It worked!!
Sprouts, bacon then dressing….
David’s plate with the Beef Ribs (another post). This redo was really good, and I loved the one pan clean up!
I think I have become obsessed with going to Emeril’s Coastal Italian restaurant. David and I went again last night. The food is incredible, and the service is perfect. We love Jessica and Laura, as they always make it a perfect evening. David is obsessed (yes) with the Brussels sprouts. It is a must have even when he has the meatball flatbread.I am more adventurous with my choices. I always want to try something different. Their daily special menu has too many delicious choices and it is always difficult for me to choose what to eat. I love that they vary the Coastal Board with what is in season. And, we must always have dessert. David chose the King’s Cake (with strawberry cream), and my must have—Olive Oil Cake.
Someone asked if we had standing reservations…ha…I would love that. But, for now, once and a while is perfect.
You must try it if you come to the Emerald Coast!
(Note: not paid, sponsored or encourage to post this. I am just obsessed!)
When David and I went to the new Emeril’s restaurant (Emeril’s Coastal Italian), he had the Brussels Sprouts. They had this vinaigrette on them that was wonderful.
We love roasted Brussels Sprouts, and thought the addition of a vinaigrette would be good as well. So I searched, and found Emeril’s site full of his recipes. His recipe called for the following:
- 6 strips thick-cut bacon, finely chopped (about 8 ounces)
- 1 shallot, minced (about 1/3 cup)
- 1 teaspoon minced garlic
- 2 tablespoons Creole mustard (used Dijon)
- 4 tablespoons sherry vinegar (used Red Wine Vinegar)
- 1 tablespoon light brown sugar
- Kosher salt, as needed to taste
- 1/3 cup canola oil
- 1 pound Brussels sprouts, trimmed and halved (we roasted them with olive oil, salt and pepper)
In a large saute pan, render the bacon until crispy. Add the shallot and garlic and cook until softened and translucent. Remove from the heat and whisk in the mustard, 3 tablespoons of the vinegar, and the brown sugar. While continuing to whisk, add the canola oil in a thin, steady stream. Season lightly with salt and remove all but 1/3 cup of the vinaigrette from the saute pan to reserve for later.
Emeril deep fries the sprouts. Again, we roasted ours, but when they were done tossed them with the dressing.
It was bright, and tangy. It added a depth to the sprouts that was needed. We all loved it.
I love Emeril. Always have. We loved dinning at Emeril’s Delmonico in Las Vegas. He now has a restaurant in Miramar Beach – Emeril’s Coastal Italian.
David and I were out in Destin on Saturday, and decided to take a chance and have an early dinner/late lunch.
We had a wonderful time. Robin and Lindsey were our servers, and they were helpful, and attentive. David had the smoked fish dip and flatbread meatball pizza, and I had the coastal board with Bluefin Tuna Tartare, Jumbo lump crab salad, and Grouper cerviche. I also had Emeril’s Chardonnay.
It was wonderful. We ended with desserts; David had the Chocolate Hazelnut pudding, and I had the Olive Oil cake with salted caramel.
We will have to go only every once and a while, but this will be a go-to place for now on. Amazing food, service, and prices were very reasonable.