“This is a coup,” said Craig, eagerly chewing a caramelized, spicy, salty, and sweet Brussels Sprout. “This could get kids eating Brussels sprouts all over the country.”
The recipe comes from superstar chef David Chang and it’s a knock-out. It’s a knock-out at his restaurant and it’s a knock-out at home. The components marry in such a way that you’ll start tap-dancing up your wall and moon-walk across the ceiling. I skipped the Rice Krispies bit because I couldn’t find Japanese five-spice powder, but it still came out fantastic.
The recipe was printed in last month’s Gourmet and you can read it online here. I also tried his recipe for the apple salad with bacon but that didn’t fare as well. The bacon I used–which actually wasn’t bacon at all, but a D’Artagnan cured pork belly that I sliced into my own lardons–didn’t produce enough fat to make the dressing. But the peanuts were a tasty snack later. And honestly, if you make a ton of those Brussels Sprouts no one will want anything else. They’re a meal–a feast–unto themselves.