Apt. 64 W11

Across America Thanksgiving has evolved to reflect the cultures of new America. For example,  a typical Los Angeles Thanksgiving includes tamales and other Mexican delish dishes. Sometimes the culture shows up in the seasoning of the Turkey.  The Puerto Rican neighborhoods in NY are famous for the Pavochon (pavo and lechon/turkey and pig) which really means that the turkey is seasoned with same ingredients and gusto as the Puerto Rican Xmas roasted pig. With the endless combo of cultures taking place in our country, the new Thanksgiving menu possibilities are also endless. They key is to keep the foundational ingredients or sides: turkey, yams, stuffing, other. 

In honor of this great tradition that evolves with the changing face of our nation, I’d like to share a recipe that marries the flavors and textures of three different cultures with the great American brussels sprouts.

Tri-Cultural Brussels Sprouts

Ingredients:

-2 tbs of olive oil

-12 oz of Pancetta (Italian bacon) sliced thin and then chopped coarsely

-1 large garlic clove, minced

-1 cup of chopped pecans

-1 stick of salted butter

-2 lbs. of cleaned and quartered Brussels Sprouts

-2/3 cup white wine, preferably Sauvignon Blanc

-1 tbs of Adobo Goya seasoning

-Fresh chopped sage, to taste, about 6 leaves

Directions:

Use a 8 qt. stock pot on med-hi heat. Heat oil. Cook pancetta, garlic, pecans and butter for less than 5 mins. You do not want the pancetta to turn into fried bacon, nor burn the garlic. So it may take less time.  Stir often and keep a watchful eye on the pot.

Add the Brussels sprouts, wine, adobo and sage. Cook by stirring for 5 to 7 mins. Cover and lower  heat. Cook for 5 to 7 mins more or until cooked but not soft. The best way to know is to try one.

10 nice sized servings

I like to cook them the night before, and heat next day. The flavors seem to come together nicely. Happy Thanksgiving!