Monday, September 6, 2010
Sauteed Carrots & Brussels Sprouts
Our weekend was pretty fun. Dinner at 732 Social was A-MAZING! They make the BEST Shrimp Mac-N-Cheese and my steak was huge and perfectly cooked. Definitely a good time with good friends. Then afterwards, we headed over to Cake Flour for dessert... and we were not disappointed. I like Cake Flour for 2 reasons: #1 they use all natural ingredients in EVERYTHING they make. No artificial anything is found in anything produced there. #2 they use local ingredients and everything I've ever had is phenomenal. P.S. They told us when we were in that night that they're actually going to be featured on the Food Network this fall, so check it out if you can!
Saturday we went down to WorldFest and we were not disappointed there either. The hardest part was deciding what to eat out of all the booths they had there! I wish I had brought my camera, but since we went kind of later, I was afraid I wasn't going to have good lighting for good shots. Maybe next year. But we ended up settling for some Red Curry from Thai Orchid (quite delicious, but Simply Thai is still our favorite!) And then, as we were walking around, there was a line probably 50 plus people deep. With a line that big, you know that whatever is at the end of it was going to be delicious. So we hopped in that line and waited for over 30 minutes. And when it was finally our turn, we realized what the fuss was all about. La Colombiana was serving up Arepas! These were huge arepas, packed full of your choice of chicken or beef, beans, lettuce, tomato, sour cream, and your choice of green or red hot sauce. These were WELL WORTH the wait!
It seems like Louisville has had TONS of stuff going on the past couple of weekends. Or maybe it's that we haven't been home-bodies and actually ventured out the past couple of weekends. Whatever it is, I'm liking it!
So enjoy your Labor Day and I'll leave you with the side item we served with our Fennel-Garlic Chicken Legs!
2 tablespoons unsalted butter
1 shallot, minced
6 carrots, peeled and sliced
1 teaspoon rosemary
salt and pepper, to taste
1/2 cup chicken broth
1 cup brussels sprouts, chopped
In a large saute pan over medium high heat, melt the butter. Add shallots and cook for about 1 minute. Stir in carrots, rosemary, salt, and pepper. Toss to coat well. Pour in chicken broth and bring mixture to a boil. Cover pan and reduce heat to a simmer. Cook for about 7-10 minutes, or until carrots are barely tender.
Increase the heat back to medium high and add in brussels sprouts. Cook, uncovered, for about 5 minutes, or until the brussels sprouts are starting to soften, but still crisp, and liquid is almost entirely absorbed.
Serve as a side dish to any grilled, roasted, or pan-seared item! So practically anything! Enjoy the holiday!