Spicy Brussels Sprouts

How do you record your thoughts, ideas and potential recipes to blog about? I have a notebook I carry with me. When I have a thought or hear about a recipe I want to make, I jot it down. Quite some time ago, I made a note to make David Chang's Brussels Sprouts recipe. Last weekend, as I was sorting my stack of recipe clippings, I found the recipe from November 2009's Food & Wine.

I halved the brussels sprouts, coated them in olive oil and kosher salt and roasted them in a 400 degree oven for about 20 minutes. I didn't have any fish sauce, so I substituted chicken broth. To prevent this recipe from being too spicy, I omitted the red chili. I love the idea of rice krispies being the topping for the brussels sprouts. Having your oil just the right temperature is they key to browning and not burning the rice krispies. Mine was a little too hot and we raced to turn off the alarm so the smoke detector didn't set it off. Seems I do that a lot in my kitchen. I also learned to be really cautious when pouring the cayenne pepper into the already smoking oil. That's one way to clean out your sinuses.

I really enjoyed the sweet and salty flavors of this recipe. Tim said he liked them but preferred this recipe.

I am linking this to Tasty Tuesday's at Balancing Beauty and Bedlam.