A couple of years ago I participated in a burger event in Denver that was sponsored by Tillamook Cheese. D Bar Desserts (now D Bar Denver) was one of the participating restaurants that were putting a unique ‘burger’ on their menu for a week that used Tillamook in the preparation and they invited a group that combined food and mommy bloggers to the restaurant to enjoy drinks, appetizers and ‘the’ burger. The chef/owners of D Bar are Keegan Gerhard and his wife Lisa and we really had such fun with Chef Gerhard working behind the counter and chatting us up while he personally prepared some waffle burgers for us to sample. I didn’t make a burger but I did take his idea and create a waffle BLT and it was a huge hit at our table.
Fast forward to this fall and D Bar has changed. When their lease was up last year they knew they wanted more space so they took a huge leap of faith and shut their doors to take the time to create something bigger, newer and yes…even more wonderful. Now expanded to two locations with another in San Diego; the emphasis is no longer only on desserts (but there will ALWAYS be desserts) and now encompasses a wide variety of delectable dishes that we were lucky enough to sample. Mushroom, shrimp, pork, beef and more were brought to our table in tasting portions and they just kept coming, each one better than the last. D Bar Dates, Crue Fries, Crispy Pork Wings, Bacon Mac & Cheese and more. It kept on coming and it kept being wonderful. And then we had a small plate put in front of us that we knew were Brussels Sprouts. Luckily I’ve already been through my re-awakening phase; you know, discovering that sprouts cooked differently than mom’s mushy preparation were fantastic. Typically roasted with some bacon and/or garlic and they really are good.
But these? My friend and I asked our server if we could please just have the whole tray but reason prevailed (his, not ours) and he moved on to other tables. We must have made a pathetic pair though and our persuasion (really begging) saw him return to our table. Where we kissed his hand. Emboldened with a feeling of power we wondered if there was ANY chance of getting the recipe; you know all in the name of science and food blogging. He said he would check and lo and behold a few minutes later we were in the company of the sous chef who devised this genius pairing of flavors. The ying and yang of honey and Sriracha accompanied by just enough garlic and the freshness and acidity of lime and truly…we have discovered nirvana with these Fried Brussels Sprouts with Sriracha and Honey Glaze.
If you recall I made a dish recently that paired these same flavors with chicken made in a slow cooker. I was craving the flavors but had no sprouts so chicken it was…and it was really good. But still, the craving did not completely dissipate and finally this past weekend the time had come when all of the moons and stars were aligned and I had everything I needed along with the time to actually make this dream a reality. Not hard to make but I don’t fry much and worried more than I should have. I will caution though…even though I had cleaned and dried them off the day before…they did like to sputter; be prepared to cover your fryer or pot when you cook them!
Crunchy Brussels sprouts with a crispy exterior, glazed with the amazing sauce and then topped with some fresh shaved sprouts and toasted hazelnuts. That is all. That is enough. They are frigging amazing. Don’t want to fry? Go ahead and try roasting them and let me know how that works…but do them at high heat. They should just barely be cooked and if roasting you still want the outside to start to turn crispy. But seriously…it’s all about that glaze. That glaze. My associate that was with me is more of the ‘Some Like it HOT’ camp so she doubled the hot sauce. I’m not a wuss but I was fine with it just as written so it is personal preference. I would recommend making them as they are and serving the Sriracha on the side…someone NEEDS more heat; they can make that happen…and you need to make these happen. Or if you hurry come on over but I mean HURRY; I’m not sure how long they will last!
- Oil for frying
- 2 lbs Brussels sprouts, cleaned and dried
- 1 oz Sriracha or other hot sauce
- 5 oz Honey
- 2 garlic cloves
- Juice of one lime
- ¼ cup Hazelnuts, toasted
- Preheat oil to 350 degrees
- Using a food processor, mandolin or knife cut 6-8 sprouts very thinly for garnish.
- Combine Sriracha, honey and garlic in a microwave safe container. Heat on high for one minute, just enough to briefly cook the garlic. Remove from the microwave and add the lime juice and mix thoroughly. Set aside.
- Once the oil has reached temperature, put the sprouts into the oil and fry for approximately one minute. Keep the sprouts in one layer; if necessary repeat but don't crowd them.
- Drain on paper towels.
- Arrange on a serving plate, drizzle with the honey sriracha sauce and garnish with the shaved sprouts and toasted hazelnuts.
- Devour.
