Want to pull out all the stops this holiday? Some of Milwaukee's most talented chefs have shared their favorite holiday side dish recipes with us. So, throughout the month of December, we'll share their takes on holiday-worthy fare.
Chef Thi Cao of Buckley's Kikseam Inn says he created this side dish for a dinner date a few months ago. He liked it so much, he put it on the menu at Buckley's.
"The texture, flavor and aroma that come with this mildly spicy dish is amazing. More importantly, my dinner date was very impressed! It has become my "go to" dish when someone asks, 'What is your cooking style?' It's interesting, it has flavor, it has depth, there is history behind the dish, and it is easy to do."
Caramelized Brussels Sprouts with Kimchi
â€“1 pound Brussels sprouts (cleaned and halved)
â€“1/2 cup kimchi (mild or spicy)
â€“2 teaspoons Maggi seasoning, or soy sauce or fish sauce (whatever suits your taste)*
â€“2 tablespoons corn oil to cook (I prefer using duck fat!)
Place corn oil (or another preferred cooking fat) in a 12-inch saute pan over medium to moderate heat. While the pan is still fairly cold, place your halved brussels sprouts (cut side facing down) in the pan. Allow the Brussels to slowly sizzle in the pan â€“ if you caramelize too quickly, the inside will be raw and the outside would be burnt.
Within six to seven minutes, the Brussels sprouts should be a rich/dark golden brown (not black). At this point, add in your kimchi and give the pan a quick toss, ensuring everything is properly mixed. I like adding a tablespoon of the kimchi marinade as well. Just before you take the pan off the heat, add the seasoning sauce (Maggi, soy or fish sauce) into the pan and give it another quick toss.
Immediately serve and enjoy.
* can be found at your favorite Asian market
No Talkbacks for this article.
Post your comment/review now
Disclaimer: Please note that Facebook comments are posted through Facebook and cannot be approved, edited or declined by OnMilwaukee.com. The opinions expressed in Facebook comments do not necessarily reflect those of OnMilwaukee.com or its staff.
Recent Articles & Blogs by Lori Fredrich
Published Jan. 26, 2015
There's a dining establishment in Milwaukee at which you probably have never eaten. It has a kitchen which regularly serves breakfast, lunch and dinner. The chef happily accommodates special requests, dietary needs and a variety of budgets. And he and his staff regularly serve fare that wouldn't be out of place in many of the city's best restaurants.
Published Jan. 23, 2015
Amilinda, the restaurant concept which has been operating out of The National CafÃ© in Walker's Point, will soon have a home of its own in Downtown Milwaukee.
Published Dec. 19, 2014
Milwaukee's first and only paleo food truck has expanded its offerings for customers who just can't get enough of its deliciously healthy fare.
Published Dec. 16, 2014
Downtown workers are just a little happier now that they have a Holey Moley location right in their neighborhood.
Published Dec. 15, 2014
The anticipated Walker's Point restaurant owned by former Blue Jacket chef Chad Meier will open today.
Published Dec. 12, 2014
The past couple of years have held a lot in the way of adventure for Mitch Ciohon, former chef of Beta by Sabor, including a cross-country trek, a stint in Austin and establishment of a Door County food truck, which is now making stops in Milwaukee.
Published Dec. 10, 2014
A new line of naturally lacto-fermented food products hit the farmers market circuit this summer, and is gradually making its way into grocers and butcher shops around Milwaukee.
Published Dec. 8, 2014
Milwaukee brunch is a weekend tradition. Here are a few new places to try out on your next brunch rendezvous.
Published Dec. 5, 2014
This holiday season, there's a new opportunity to give back to the community and lift up the organizations that strive every day to make Milwaukee awesome.
Published Dec. 2, 2014
Simmer Cafe offers breakfast and lunch to eager Downtown diners.