I know what you are thinking, brussel sprouts? but OMGoodness, I promise, if you try this you will love it. Not only will you love it but your friends will love it and will call you months later to tell you that they love it. This is not the best picture but really no picture will be good enough to describe the awesome goodness that is this dish.
Brussel Sprouts 1 pound
Canola oil for frying
3 cloves of garlic
Anchovy paste
1/4 cup red wine
1 tbsp honey
2 scallions, thinly sliced both white and green parts
1/2 cup extra virgin olive oil
2 cups flat leaf parsley chopped
2 tbsp salt packed capers
Sea salt to taste
How to make it:
Put enough oil in the pot to cover the brussel sprouts, about 3 inches. While the oil is heating up pull all the ingredients left except the brussel sporuts, capers and parsley, in a bowl and whisk together. Make sure your bowl is going to be big enough to accomodate the brussel sprouts once they are fried.
Fry the brussel sporuts in batches until the edges brown and curl, about 3 minutes. In the last batch add the parsley and capers. Stand back, the capers will pop and sputter oil about 2 minutes. Drain them on paper towels and put them into the bowl of olive oil, anchovy mixture. Serve it hot and have bread ready to dip in the sauce when it is all done.
Working in batches, deep-fry the Brussels sprouts until the edges begin to curl and brown, about 3 minutes. To the last batch, add the parsley and capers (stand back-the capers will pop and sputter!). Give the contents of the pot a stir. When the color of the parsley becomes a deeper, more saturated shade of green, about 30 seconds to 1 minute, remove the contents of the pot with askimmer and place directly in the bowl of dressing. Toss to coat. Add salt and pepper to taste.
Christina, salt pack capers are not in liquid and you can find them in specialty shops, I have used the kind from the supermarket and while not as scrumptious, it was still pretty good.
Oooh! I am definitely trying this! What are salt packed capers though? Is that different than the pickle-ish kind?