Brussel Sprouts With Chorizo
Seamus Mullen Cooks Some Delicious Dishes for 2009
New Years parties may be known for a giant, sparkly globe, champagne and last-minute kisses, but when chef Seamus Mullen gets involved, it's all about food. Check out the recipes below and wash down that champagne toast with these delicious Spanish dishes.
Over medium-high flame, heat olive oil until it skates easily across the pan. Add sprouts, cut-side down, and cook until gently browned, making sure not to move them around. Add chorizo and cook until fat is rendered, about 2 minutes, shaking the pan so the chorizo doesn't stick. Add butter, lemon juice, salt and pepper to taste and chicken stock and simmer for about 5 minutes, or until the liquid is reduced and sprouts are tender.