Here is an amazing fact: people who swear that they do not like brussel sprouts even one tiny bit can be surprised by how tasty they are raw and thinly sliced in a salad. Of course, the dressing and other ingredients matter, but when you get right down to it, brussel sprouts are simply a nice, edible, green leaf. They appear in another salad in my blog – my husband pointed this out because he thinks this unfair representation. He is a dyed in the wool brussel sprout hater and it’s probably my fault. When we first married long ago, I served him brussel sprouts the way we had always had them, slightly mushy and very smelly. Since then, cooks have come to embrace delicious roasted and caramelized brussel sprouts, however, Sammy has not. So here is my plan to lure him in with a flavorful but still healthy Asian inspired dinner featuring barbeque skewers and a Thai flavored brussel sprout salad.
If food is cooked on skewers my family gets excited. Is that weird? I guess it’s because it makes dinner seem just a little different, maybe a little special. The theory is that if I put those skewers on top of a pretty little salad, that salad just might get eaten. This is not a difficult meal to produce, you just need to plan it so you have time marinate the pork an hour or two.
I cut pork tenderloin into long very thin slices and put the slices in a baggie with barbeque sauce. You can make a barbeque sauce or use one you like. It helps to jazz up bottled sauce with a little bourbon and a splash of soy sauce. Right before grilling (or broiling) thread the pork onto skewers. While the grill or oven heats make the salad. It’s a simple but delicious combo of fresh lime juice, brown sugar, red pepper flakes and fish sauce. You may think you don’t like fish sauce, but you would be surprised to know how many dishes incorporate it as an ingredient. I love it. It won’t be quite the same, but you could substitute soy sauce or tamari with tasty results. The salad part consists of thinly sliced brussel sprouts, an apple, green onions, cilantro, and sesame seeds. That’s it – what could be better? The apple adds extra sweetness and the seeds add a fun flavor plus hint of crunch. Topped with a couple of barbeque pork skewers it’s a pretty impressive dinner. Add a side of rice or noodles if you feel the need, and what can I say – you have a feast. Did Sammy eat it? There was not a scrap of pork left and – yes – he ate some salad. It’s just really too good to miss.
Asian Inspired Brussel Sprout Salad with Pork Skewers
Salad Ingredients
12 oz brussel sprouts, thinly sliced (I used the food processor)
1 large or 2 small apples, cored, thinly sliced and chopped
4 green onions, thinly sliced
¼ cup chopped cilantro
2 tsp sesame seeds
Dressing
Juice of 2 limes (3 if they are smallish without much juice)
3 Tbsp fish sauce
1 Tbsp brown sugar
1/8 tsp red pepper flakes
Directions
Make dressing: Combine all dressing ingredient in a small jar with a top and shake until sugar dissolves.
Combine salad ingredients except sesame seeds in a large bowl.
Toss with dressing.
Add sesame seeds and toss again.
Pork Skewers
This is kind of a non- recipe, no measuring required.
Slice pork tenderloin into long (3 to 4 inch) very thin pieces. Count on 3 skewers a person.
Marinate in barbeques sauce for an hour or more. (see blog for sauce ideas)
Thread on skewers (soak first if wooden) and grill or broil about 2 minutes per side.
