My eyes started watering from the onions, I had forgotten to chill them in the freezer for 10 minutes. This helps in cutting down the watery eye syndrome. I worked on quartering about 12 ounces of red bliss potatoes, cleaned beforehand of course.
The next song I listened to was the Bangles "Manic Monday."
By now I had poured my self a glass of Coppola Vinyard's Rosso red wine and was enjoying humming along, thinking about the 80's. I thought about a trip I took with my family one summer through Colorado and New Mexico. We were having lunch at a rest stop picnic area and I went off wandering. There was a large hill overlooking the rest stop so I decided to hike up it. I was about 50 feet above the picnic area and Mom saw me at the top.
"Marc!! What are you doing?! Get the hell down from there!" she screamed.
I screamed back OK and I began to scramble down the hillside.
As I went to descend, I spied a vibrant pink cactus flower. I thought, Mom would just love this! I proceeded to pluck it and climb down the hill. I presented her with the flower and she instead screamed. My hands were COVERED in cactus spines. Yes I realized I had a couple but I figured it was just a couple, not over 20. So the next 15 minutes at the picnic table were spent with Mom and a pair of tweezers carefully plucking out cactus spines from my now swelling hands.
|Thanks to the website www.desertusa.com for the example of the cactus flower!|
Back to the recipe! After chopping up all the ingredients, I sauteed up the salami and put it aside. I mixed up the chopped up Brussels sprouts, onions, and potatoes and roasted them in the oven. Afterwards, I stirred in the cooked salami and topped the dish with some fresh flat-leaf parsley.
The recipe came out great, and it was a nice evening listening to music and reminiscing. Even though this was not Mom's original recipe, I feel it has a place in my series "Cooking Through Family" just because of the evening preparing it.
|Going into the oven!|
ROASTED BRUSSELS SPROUTS with SALAMI, POTATOES, and ONIONS
1. Cook 1/4 cup sliced salami in 1/4 cup extra virgin olive oil in a small skillet until crispy, about 4 minutes.
|The cooked dish.|
3. Season with 1 1/4 tspn kosher salt. Roast at 400'F stirring the veggies halfway through the cooking time, until browned, about 30 minutes.
4. Stir in the reserved salami and a handful of chopped fresh flat-leaf parsley leaves.