Who would have thought? My least favorite veggie is Brussel sprouts. Yet it is my favorite item on Chef Tommy Klauber’s menu at PG’s on Longboat Key, Fl.
Hashed Brussel Sprouts
Ingredients:
2 oz olive oil
1 tbsp roasted garlic puree
1 oz Brussels sprouts, shredded
2 oz butter
1 tsp poppy seeds (the secret ingredient)
Pepper and Kosher or sea salt -to taste
Directions:
In a saute pan on high heat add the olive oil.
When it starts to smoke add the sprouts.
Toss them in the pan to start them browning.
Add the poppy seeds, salt & pepper, butter and roasted garlic.
Serve hot and savor.
After walking with Maralyn many miles a day in cool Lyon for the best food worldwide, it is fun to take my boat through the canals to PG’s for comfort food – American style.
Brenda C. Hill
International Food Wine & Travel Writers Association
Books By Hills Success Log Global Log
Author: Brenda Hill
As a longtime food writer for Where Magazine New York City, Brenda Hill, along with her writing partner, Maralyn Hill (no relation), writes and publishes books about chefs, food and international travel. They co-authored "Our Love Affairs with Food & Travel" and joined French Master Chef Herve Laurent in writing "Cooking Secrets: The Why and How" Brenda has been active in the California Writer's Club, IFWTWA, and the Santa Barbara's Writers Conference. Brenda Hill and her partner Maralyn Hill conduct marketing and writing seminars. Maralyn and I will be heading back to Rancho La Puerta in July to give our presentation on writing and marketing your book, as well as bringing back some freshly picked off the farm nutritious and tasty recipes.
