Steak and Brussels Sprouts

[Rich Dahl]

Barb and I love Brussels sprouts so when our local Trader Joes got their supply of them in on the stalk we picked up four stalks
Cut them off the stalk and blanched them. Dried them a little in a 200 degree oven for 15 minutes and then into the freezer for two hours to keep them from losing moisture when putting them into the vacuum food saver bags which keeps the bags from sealing.
We’re good for about six months with 27 bags of Brussels sprouts.
Well except for one bag for our steak dinner.
Had a nice T-bone in the freezer so with some SPOG and a couple of bakers and the sprouts we were good to go.
While I was waiting for the sprouts to freeze I made up a new beer bread I’m going to try with some chili later on in the week.

Have a great week.

 

[Clint]

Now that's a fine looking porterhouse!

 

[Pat G]

Living right Rich! Looks great.

 

[Dustin Dorsey]

Looks great, Rich!

 

[Cliff Bartlett]

Nice looking steak dinner Rich. We love sprouts also but they're readily available year round at a reasonable price here so we buy on an as needed basis. We had some beer bread served to us at a B&B in Oregon. It was pretty tasty. Bet yours was too.

 

[BrianCal]

Loks great. Question - what is the cast iron on the grill for?

 

[Rich Dahl]

Loks great. Question - what is the cast iron on the grill for?

Brian, I was given a few cast iron skillets which were in sad shape. As long as I was doing the taters I thought I would season the little guy while the taters cooked. Worked out great.

 

[Brad Olson]

Rich, did you do anything special with the sprouts? Add any bacon? Or just pan-roast them with a little oil? That's a good-looking dinner...