I've never cooked brussel sprouts before. I like them, but I usually eat the frozen in butter sauce variety. But my bother0in-law has started cooking them, and I don;t want to be outdone . . .
Anyway, I was planning to do some salmon last nioght and thought I'd give it a whirl. I basically followed this recipe from
Alton Brown. For the salmon, I used my tried and true olive oil, fresh squeezed lemon, salt, & pepper.
The salmon came out just how I like it, in between medium and mid-rare. The sprouts, on the other hand, were dry and not that tasty, even after an additional splash with some EVOO.
Oh well, back to the drawing board.
BD