Chorizo Jalapeño Poppers
An ode to one of my favorite cuisines - Tex Mex - with a little upgrade in the form of chorizo and more cheese.
Today I would like to tell you a quick story. The story of a girl who sat down to write a blog post at 8 p.m. with plans to get done “early.”
While writing, she decided to turn on the new Beyonce video. One thing led to another. As in, “XO” led to “Halo” which led to “If I Were a Boy” and then “Crazy in Love” and “Irreplacable.” There were some solo dance parties. Some Wikipedia reading. But there was no writing. And then it was 9 p.m. all of a sudden. Such a massive productivity fail, but I’m not too broken up about it. My neighbors might be. Heh. (Yes, I’m home alone this evening. Why do you ask? *dances some more at desk* At least I didn’t watch six episodes of Battlestar Galactica like I did
yesterday never before in my life).
Thankfully, I’m not really pushing anything aside here. Battlestar Galactica was the perfect background to get a lot of blog stuff done. And I think this recipe might be my favorite out of the group. Well.. maybe. You be the judge – most of my stuff this week will be from yesterday!
My fridge is often a tale of leftovers and changed plans. This time I had planned to make a Brussels sprouts salad a while back. I made the salad, but turned out to need about a third of the Brussels sprouts I had originally purchased. So yesterday, when I was trying to figure out what to make with the $5/lb. salmon that I bought at the Montavilla Farmers Market on Sunday, I realized that these were still in the fridge. And guys and gals, I’m so glad I did. I don’t think I’ve ever tried them with lime juice before, but I was trying to make them work with the miso glaze I had already put on the salmon. It was a huge success, and adding the fruity punch of pomegranate seeds made it even better.
Here’s what you need to serve two:
1 lb. Brussels sprouts
1-2 Tbsp. olive oil
1/2 cup pomegranate seeds
juice of 1/2 lime
Preheat oven to 400 degrees. Prepare Brussels sprouts by cutting off the stem, then cutting into quarters. Toss with olive oil and two heavy pinches of kosher salt. Roast in the oven for 20-25 minutes, or until the loose leaves are quite dark and the thickest parts of the quarters are fork tender.
Squeeze fresh lime juice over top of the Brussels sprouts and toss with pomegranate seeds.
I served this with a miso-glazed salmon (later this week on the blog! Don’t worry 🙂 ). I also ate it for lunch today, with some Greek yogurt on the side (not mixed). Salty, tangy and pleasantly crunchy, these are a flexible dish that would probably be great with chicken or tofu, too.