So, I called up my granny and asked if I could fix her dinner (I had a motive behind this...I knew she'd have better pans and more space to cook, but still I was glad to cook for her). So we designed a little menu. First thing to fix was the last thing to eat. The desert-ish dish would have to be started on first, as it would take the longest to prepare. Nothing surprising here, my signature cranberry souffle. This wasn't my idea, though. She wanted me to make it for her. Who was I to say no to my granny--I say that as if I never have. So, I did. I had to let her help though...her kitchen.
Well, while this was finishing up, we sliced up some of those "new potatoes." I guess that's what they are called. They are tasty. We sliced most of them in halves, but one we sliced half in thick chips, and the other half was cut in quartered style. They all turned out great in their own ways, but overall, I liked the chip sliced ones the best. Anyway, after washing them (this is before we cut them), we flash boiled them, just so they would be softer and nearly cooked throughout. Don't want to fry them raw, they won't cook as well--burn on the outsides while the inside tries to cook. After lining the bottom of the 10" pan with olive oil, I dropped in the potatoes. While the skin sides cooked some, I sprinkled sea salt, thyme and sage on the inner sides. Then I eventually flipped them onto their flat sides and salted and seasoned the skins. They turned out awesome, I ain't gonna lie. 
So, now for the main dish, the brussels sprout "slaw," not to be confused with cole slaw. Taking a pound of fresh sprouts, we halved them long-wise. Then we chopped the halves into thin slices. Putting this aside, 3 oz. of pecans were chopped into fairly course pieces (really just broken up a little). These were placed in the stainless steel skillet and browned over medium heat for about 2 minutes until they were toasted (stirring constantly so they couldn't burn). Sure did smell good! After the pecans were toasted, I added 3 tablespoons of butter and stirred it in until it was thoroughly melted and the nuts were well coated. Immediately, in went the sprouts along with some freshly ground sea salt and pepper. Stirring over the medium heat constantly, the mixture was ready in about six minutes, bright in color, tender yet crisp in texture. I took it off the heat and moved the slaw into a bowl, mixing in 3/4 cup of Craisins®. I like brussels sprouts, yes...but this? Man, you just have no idea how good it was, and it was so easy to make. Here is a sample of the finished product.
What next? We shall see. But I will definitely be doing this one again! Brussels sprouts get a bad reputation, and it's all because they get a bad cooking. The sprouts could even be cooked this way without the pecans if you are allergic. This is one of three recipes I'm looking forward to doing with them, and this one will be hard to beat.
