This came out great! First corn of the season was out and it was nice outside to grill some steak. Remember though, this marinates overnight. The sherry vinegar in the relish gave it a great flavor. I also added some parsley to give the relish some green. The steak marinade was pretty spicy on its own, but once cooked and cut thinly, it had just the right amount of heat. Made this with a cauliflower puree that was wonderful with the steak dipped in it. Here's the puree: http://www.projectfoodie.com/recipes/cauliflower-puree-7575.html

This came out great! First corn of the season was out and it was nice outside to grill some steak. Remember though, this marinates overnight. The sherry vinegar in the relish gave it a great flavor. I also added some parsley to give the relish some green. The steak marinade was pretty spicy on its own, but once cooked and cut thinly, it had just the right amount of heat. Made this with a cauliflower puree that was wonderful with the steak dipped in it. Here's the puree: http://www.projectfoodie.com/recipes/cauliflower-puree-7575.html

It wasn't until I was an adult that I developed a real appreciation for Brussels Sprouts. Like many mothers mine tried to force them down my throat by telling me that they were simply baby cabbages, but I knew better. I don't recall ever having cooked one in Culinary School but since getting married I've made them several times for my husband and now it seems that my two year old has even taken a liking to them. This recipe is definitely one of the better ones that I've come across; it really allows the true flavor of the brussels sprouts to come through in a great cold weather side dish. I substituted yellow onions for the shallots and added a little chopped pancetta to the onions while cooking to give the dish even more flavor. These are definitely not your mother's brussels sprouts.

It wasn't until I was an adult that I developed a real appreciation for Brussels Sprouts. Like many mothers mine tried to force them down my throat by telling me that they were simply baby cabbages, but I knew better. I don't recall ever having cooked one in Culinary School but since getting married I've made them several times for my husband and now it seems that my two year old has even taken a liking to them. This recipe is definitely one of the better ones that I've come across; it really allows the true flavor of the brussels sprouts to come through in a great cold weather side dish. I substituted yellow onions for the shallots and added a little chopped pancetta to the onions while cooking to give the dish even more flavor. These are definitely not your mother's brussels sprouts.