Last year’s food issue of the ptownie Guide included some of our favorite recipes from local eateries. Just to tempt you into the 2021 season, here are a few of them for you to try at home:
- 1 pound Brussel sprouts, loose or discolored leaves peeled away, nubby end trimmed off, cut in half lengthwise
- 1 cup fish sauce
- 1/2 cup water
- 1/4 cup rice wine vinegar
- 1/4 cup of lime juice
- 1/2 cup sugar
- 2 garlic cloves, minced
- 4 Fresno chile peppers, diced very small, seeds included if you like the heat, scraped out if you don’t. If you can’t find Fresnos, any other hot pepper will do. Just make sure to adjust the amount of chilis depending on how hot they are and how much heat you like.
- 1/2 bunch cilantro, torn or roughly chopped, stems included
- Canola oil
- Make the sauce ahead of time if you can, at least an hour in advance. If you can’t, no big deal. Pour the fish sauce, water, rice wine vinegar and lime juice into a bowl. Add the sugar and whisk until the sugar is dissolved. Add the minced garlic and hot peppers and let sit for at least an hour to give the ingredients a chance to meld.
- When you’re ready to cook your Brussels sprouts, preheat your oven to 400 degrees. Place your sprouts flat, cut side down, into a big saute pan or cast iron skillet. Then place the pan on the stove and turn on the heat to high. Let the pan get very hot. You’ll know it’s ready when you hear the sprouts really start to let out some steam.
- Working quickly, pour enough canola oil into the pan so that all of the sprouts are frying in a shallow layer of oil. Let the sprouts fry for about 3 minutes, until the flat sides turn a dark golden brown. Don’t fidget with them. Just let them go. As the sprouts are frying, remember not to stand too close to the pan — they tend to spit and splatter as they fry.
- When the flat sides of the sprouts are nice and golden brown, transfer the pan into the preheated oven.
- Roast the sprouts until they’re cooked through, about 2 1/2-3 minutes.
- Transfer your sprouts into a bowl. Give your sauce a good stir to make sure you don’t have any undissolved sugar sitting at the bottom and then ladle enough to coat your sprouts, but not enough to drown them. Top with cilantro and enjoy.
- 4 – 6 ounces freshly cooked knuckle and claw lobster meat, roughly chopped
- 3 tablespoons clarified butter*, melted, plus more for serving
- Pinch kosher salt
- 2 lemon wedges
- One 6-ounce top-sliced lobster roll, toasted
- Heat 2 tablespoons of the butter in a medium non-stick skillet over medium heat until hot.
- Add the lobster and cook until the butter begins to sizzle.
- Using a silicone spatula, gently toss the lobster until heated through, 3 to 4 minutes.
- If the butter has been absorbed by the lobster, add another tablespoon of butter until well coated and hot.
- Remove from the heat, add a small pinch of salt and squeeze one lemon wedge over the lobster meat.
- Fill the roll with the hot lobster and serve additional butter and lemon on the side.
*To clarify butter, put 1 stick in a small saucepan over medium heat and cook, without stirring, until it begins to bubble. Continue cooking (do not stir) until the white fat solids settle to the bottom of the pan. Remove from the heat and pour the clear, clarified butter into a bowl, leaving the milky fat solids behind. Clarified butter can be stored in the refrigerator, covered, for up to 2 weeks.
- 1 pound black truffle butter
- 16 ounces all-purpose flour
- 4 quarts heavy cream
- 1 quart of milk (approximately)
- Salt to taste
- Melt butter over low heat and flour.
- Cook until just bubbly.
- Add heavy cream slowly while whisking continuously.
- Thin with milk to desired consistency.
- Salt to taste.
- We like to use this for Black Truffle Croque Monsieur and flatbreads.
Check out our list of Provincetown Restaurants here.