Ms Mayberry jerked my chain earlier about brussels sprouts, mushrooms, etc. (she likes to do that
) so I decided to give them another try. This is not an Iron Chef entry, btw - I just decided to throw the 'shroom in for Judy. I figured it was brussels sprouts - even mushrooms couldn't hurt!
So, I bought some fresh BS haha and a smallish portobello. Cut up the bello into fairly small pieces, added a couple of whole peeled garlic cloves and tossed everything together with evoo and s&p and put it all in a CI skillet.
Started some chicken quarters (evoo, s&p, herbes de Provence and a sprinkling of corn starch) about 15 minutes earlier (400° raised direct, maple for a little smoke) and added the skillet after 15. Roasted them together for another 35-40 minutes.
I meant to grate some Italian provolone on the brussels sprouts when done, but they were so good, I forgot!! By the time I remembered, I only had about 4-5 left. So I did it anyway. Even better with the cheese!! I ate one chicken quarter - and EVERYTHING in the skillet!! Every last bite!
The pineapple was an afterthought. Happened to have a can and some Pineapple Head so I threw a couple of slices on at the last minute. Can't wait til I get a real pineapple - those were great!!
Consider me a BS convert! :laugh:
will not eat oysters. I want my food dead. Not sick, not wounded... dead.