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Brussels Sprouts Sliders

BT Toronto | posted Tuesday, Nov 21st, 2017



  • 6 tablespoons olive oil, divided
  • 2 large sweet or yellow onions, sliced thin
  • Salt to taste
  • 20 large brussels sprouts
  • 1 tablespoon tamari
  • 2 to 3 cloves garlic, pressed
  • a dash of liquid smoke (if desired)
  • ½ teaspoon ground cumin
  • ¼ teaspoon cayenne pepper
  • 8 ounces tempeh, cut into thin slices
  • 5 teaspoons grainy mustard


  1. Heat a large skillet over medium heat. Add 2 tablespoons olive oil, heat for a minute, then add the onions and a sprinkling of salt. Stir frequently, making sure to stir from the bottom of the pan up, to dislodge any sticking onions. They will begin to yellow and shrink in volume, as they darken from yellow to more of a caramel color, lower the heat. Keep cooking until they are at the desired state. This usually takes between 25 and 35 minutes. Let cool.
  2. Preheat the oven to 375 degrees.
  3. Cut the brussels sprouts in half from top to bottom, keeping the two halves close together. If you don’t , you will have to search for a pair that fits well together after they have roasted. Mix together two tablespoons olive oil, tamari, pressed garlic, cumin, cayenne and liquid smoke in a bowl to make the marinade. Taking one complete brussels sprouts pair at a time, dip both halves in the marinade. Remove and let sit cut side down on a parchment lined baking sheet. Bake for 12 minutes, then turn the sprouts and bake 7 more minutes.
  4. Prepare a second parchment lined baking sheet. Pour the marinade into a baking pan and let the tempeh sit in it for 20 minutes, then turn all the pieces and let them marinade another 10 minutes. Remove the tempeh and set them up without touching on the baking sheet. If there is any reserved marinade, brush over the remaining pieces.
  5. Bake at 375 for 12 minutes, gently turn, and bake for 5 minutes more. Cool onions, brussels sprouts and tempeh for assembly.
  6. Take one half of a brussels sprout, smear with mustard, add a piece of tempeh cut to fit the size of the sprout, add some onions (I used a melon baller for this). Take the other half of the brussels sprout and position it so the two spouts are like the buns on a burger, with the cut sides facing each other, and secure with a toothpick.
  7. Warm on a baking pan in a 325 degree oven for 10 to 15 minutes.

Courtesy of The New York Times


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Easy grilled dishes done three ways

BT Toronto | posted Wednesday, May 28th, 2014


Honeybun garlic ribs


  • 1 Rack of Baby Back Pork Ribs
  • ½ cup Molasses
  • 2 tbsp Worcestershire Sauce
  • ½ cup Ketchup
  • ½ cup Cola
  • ¼ cup Brown sugar
  • ¼ cup Apple Cider Vinegar
  • 2 tsp  Garlic Butter
  • 5 tsp Honey

For Brine:

  • 4 tbsp Sea Salt
  • 2 tbsp Peppercorns
  • 6 Bay Leaves
  • 3 tbsp Dried Chives
  • 3 tbsp Garlic Powder
  • 3 tbsp Onion Powder
  • 1 tbsp Paprika


  1. Prepare ribs by cleaning off extra fat and silver skin backing from rack.
  2. In a large pot of water, add brine ingredients. Bring to a boil and cook ribs for 40 minutes.
  3. To make sauce, add ingredients, one by one to a pot and heat so sugars dissolve and all ingredients are mixed.
  4. Removed boiled ribs and sauce them with homemade BBQ sauce. Put ribs in slow-cooker and cook for extended amount of time on low. Sauce ribs while cooking for added flavor.
  5. On a hot grill, place slow-cooked and sauced ribs for final grilling. Grill both sides of ribs a few minutes each, adding more homemade BBQ sauce for desired sauciness 

Pork tenderloin


  • 1 Pork Tenderloin
  • 1 ½ cup Coconut Milk
  • ¼ cup Peanut Butter
  • 2 tbsp Fresh Lime Juice
  • ¼ cup Soy Sauce
  • 4 Cloves Garlic, chopped fine
  • 2 Thai Chilli Pepper, seeded and diced
  • 2 tbsp Cilantro, chopped
  • Salt & Pepper


  1. Clean and prepare tenderloin, removing excess fat.
  2. Cut tenderloin into either large cubes (later to be put on skewers) or into large discs for plating)
  3. Combine all ingredients in a bowl, add pork tenderloin and chill for 12-24 hours
  4. Pre-heat the grill.  Remove tenderloin from marinade.
  5. On a medium heat, brush grill with small amount of oil. Grill the pork either on skewers or as pork discs for 7-8 minutes – or until cooked throughout.
  6. Serve with grilled asparagus, wrapped with prosciutto

Prosciutto-wrapped asparagus


  • 1 bunch Asparagus
  • 300 g Thinly sliced prosciutto
  • 1 tbsp Garlic Cream Cheese


  1. Put a small amount of garlic cream cheese on a slice of prosciutto
  2. Place three cleaned and trimmed asparagus stalks on the prosciutto
  3. Roll and wrap the prosciutto around the asparagus
  4. On a medium heat, grill the asparagus for a few minutes each side.

Courtesy Chef Christopher Tan, www.thefoodfella.com

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