For an in-between of lunch/dinner, I made me some brussel sprouts with green grapes. It was garnished with a light sauce made of white wine, chicken stock, butter, and a dash of Tabasco hot sauce, plus salt and pepper of course. The bitterness of the sprouts combined with the sweetness of the grapes was very interesting in the mouth, and the dryness of the white wine and the butter added a great touch. It was something new I wanted to try, and it turned out to be really good.
It’s simple to prepare and make – cut the roots off the sprouts, then score it with an X on the root base. Boil 1 cup of chicken stock, then reduce to low. Throw in 1 lb. of sprouts for 10 minutes or until tender, then pour in 1 cup of seedless grapes, 2 tbsp. of butter, and a dash of Tabasco hot sauce. Cook for 5 minutes, then spoon out the brussel sprouts and grapes, and let the sauce cook on high until it becomes a light sauce. Spoon over the sprouts and grapes, a dash of salt and cracked fresh peppers, and serve.