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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Hashed Brussels Sprouts w/Lemon   
    Categories: Vegetables, Citrus, Wine, Herbs   
         Yield: 10 servings   
       
         2 tb Fresh squeezed lemon juice;   
              - more to taste   
              Grated zest of 1 lemon   
         3 lb Brussels sprouts   
         2 tb Olive oil   
         2 tb Butter   
         3 cl Garlic; minced   
         2 tb Black mustard seeds, cumin   
              - seeds, or poppy seeds   
       1/4 c  Dry white wine or vermouth   
              Salt & pepper   
       
     Place lemon juice in a large bowl. Cut bottoms off   
     sprouts, and discard. Working in batches, use a food   
     processor fitted with the slicing blade to cut sprouts   
     into thin slices. (If cutting by hand, halve sprouts   
     lengthwise, and thinly slice them crosswise. The slices   
     toward the stem end should be thinner, to help pieces   
     cook evenly.) As you work, transfer slices into bowl   
     with lemon juice. When all sprouts are sliced, toss them   
     in juice and use your fingers to separate leaves.   
     (Recipe can be prepared to this point and refrigerated,   
     covered, for up to 3 hours.)   
        
     When ready to serve, heat oil and butter over high heat   
     in a skillet large enough to hold all sprouts. When very   
     hot, add sprouts, garlic and seeds, and cook, stirring   
     often, until sprouts are wilted and lightly cooked, but   
     still bright green and crisp, about 4 minutes. Some   
     leaves may brown slightly.   
        
     Add wine and sprinkle with salt and pepper. Cook,   
     stirring, 1 minute more. Turn off heat, add salt and   
     pepper to taste, and more lemon juice if desired. Stir   
     in the lemon zest, reserving a little for top of dish.   
     Transfer to a serving bowl, sprinkle with remaining zest   
     and serve.   
        
     Recipe from: Michael Romano and Danny Meyer   
        
     Adapted by: Julia Moskin   
        
     Yield: 8 to 12 servings   
        
     RECIPE FROM: https://cooking.nytimes.com   
        
     Uncle Dirty Dave's Archives   
       
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