How to Cook Brussels Sprouts

"Hi! I'm Louis Ortiz on behalf of Expert Village and we are going to show you how to prepare some brussel sprouts. I'm getting a little bit of color out of the shallots now. I want to go ahead and just add a little bit of this vinegar, a little sizzle immediately actually. Going to kind of swirl those around, keep them close to the heat. Going to go ahead and throw in my brussel sprouts and the shallots are going to get darker little nuttier color on them which I kind of like. It kind of adds to the earthy flavor that you are going to get out of these brussel sprouts as well. So we will put a tiny bit more clarified butter in, just a couple of dabs. Most importantly with sauteing you want to keep everything moving, keep tossing everything around in that sense. We don't want anything to get too brown or too dark on each side and literally in French sautee means to jump, so we are kind of jumping the food around in the pan. You always use a higher flame. Again, don't pull the pan off here; you always want to keep it close to the fire so that it stays hot and conducts heat the way that it needs to so that you get a nice little cooking process. Sauteing also means you start with a hot pan. You don't start throwing things into a cold pan. My pan was just a little bit cooler than it needed to be when I threw in the clarified butter but it heated up nicely because I had minced the shallots up so fine that they cooked pretty quickly. We are getting just a little bit color. I don't have a whole bunch of residual anything in the pan which is nice so I am getting just a little bit of color into the brussel sprouts, getting some nice heat added to them. Turn those around. Need one more little dab of the clarified butter here and that ought to do it. Now you can modify this recipe any way that you wish. It's kind of fun to throw in some bacon pieces and I've seen mustard thrown in as a thickening agent to make kind of a simple sauce and they turn out real nice but for today's intent and purposes, I just wanted to prepare them this way so that you could taste them. It would be more like an adulterated kind of brussel sprouts. So that's a done deal. They've got a little nice brown on them, that's fine. We are going to go ahead and get these out of the pan so we will stop the cooking process and enjoy."