yes, it is still technically summer, but that subtle autumn change in the air has already settled over costa mesa. while i'm sure that come october the temp will jump back up to scorching, at the moment i've got some cozy boots on and i'm loving it. bring on the fall colors, cozy sweaters and comfort foods! 

since we live somewhat close to the beach, they don't believe that an air conditioner is necessary. so now that the temperature is changing, i am finally able to start using my oven again. and brussels sprouts are my go to roasted veggie. 

i know, i know. some of you loath brussels sprouts. but ask yourself this... 

is it brussels sprouts i detest? or is it the stinky smell and soggy product i get from a steamed brussels sprout that ruins it for me? 

sometimes a simple change in cooking method can change our perspective on an ingredient. adding bacon and caramelized onions to a dish doesn't really hurt its chances of success either. 

whether your a sprout fiend or you are just now giving them a second chance, this dish is sure to please you and your fall dinner guests. 

roasted brussels sprouts + caramelized onions & bacon
serves: 4
prep time: 10 minutes
cook time: 30 minutes
total time: 40 minutes

ingredients: 1.5 lbs brussels sprouts, stems removed and quartered. .5 spanish onion, sliced. 2 slices bacon (preferably one with a sweet flavor like maple or applewood). 3 tbs olive oil, divided. .5 tsp salt. .25 tsp pepper. 

start by preheating your oven to 400 d F. 

you have two choices on how to cook your bacon. you can either cook it in the oven on a rack over a baking sheet for 20-24 minutes in a 400 degree oven. OR you can cook them in a pan over medium heat for about the same amount of time. in this method you will need to flip the bacon once or twice. either way, when the bacon has been cooked, blot it dry with a paper towel and roughly chop. 

after you get the bacon going, combine the onions, 1 tbs of olive oil and 1/3 of the salt and pepper in a medium pan. cook the onions over medium low heat, stirring every few minutes until they caramelize. about 20-25 minutes. 

once you get the onions cooking, combine the remaining olive oil, salt and pepper with the brussels sprouts. toss the sprouts well to coat them with the oil, salt and pepper.

place the sprouts on a baking sheet and roast them for 20 minutes. stir them once about half way through. 

when the sprouts and onions are done, toss together with the bacon and serve hot. 

xo, a
roasted brussels sprouts + caramelized onions & bacon
serves: 4
prep time: 10 minutes
cook time: 30 minutes
total time: 40 minutes
ingredients: 1.5 lbs brussels sprouts, stems removed and quartered. .5 spanish onion, sliced. 2 slices bacon (preferably one with a sweet flavor like maple or applewood). 3 tbs olive oil, divided. .5 tsp salt. .25 tsp pepper.
start by preheating your oven to 400 d F.
you have two choices on how to cook your bacon. you can either cook it in the oven on a rack over a baking sheet for 20-24 minutes in a 400 degree oven. OR you can cook them in a pan over medium heat for about the same amount of time. in this method you will need to flip the bacon once or twice. either way, when the bacon has been cooked, blot it dry with a paper towel and roughly chop.
after you get the bacon going, combine the onions, 1 tbs of olive oil and 1/3 of the salt and pepper in a medium pan. cook the onions over medium low heat, stirring every few minutes until they caramelize. about 20-25 minutes.
once you get the onions cooking, combine the remaining olive oil, salt and pepper with the brussels sprouts. toss the sprouts well to coat them with the oil, salt and pepper.
place the sprouts on a baking sheet and roast them for 20 minutes. stir them once about half way through.
when the sprouts and onions are done, toss together with the bacon and serve hot. 

saturday, wes and i catered our biggest event to date. and let me tell you, prepping and cooking for fifty people is no joke. i'm not sure my kitchen stove will ever be the same. 

we celebrated my uncle's seventieth birthday in fiesta style. complete with salsa bar, homemade mole sauce and of course a piñata. 

every party has been a wonderful learning experience. wes and i get more comfortable and confident as every custom menu is completed. and our self trained asses are learning a ton of tricks with every party in the books. 

one of the things that i learned over the weekend is that this salsa is a wonderful and versatile dish that is PERFECT for a party. because the only real instructions are chop, smash or grill, it is not super time consuming, but you can make a ton at one time. ideal for your next fiesta, or your upcoming labor day/end of summer parties. 

i also learned that wes and i are pretty darn good at this food thing and you should probably hire us for your next party. then i can just make this salsa for you. wink. wink. 

fire roasted tomato salsa
serves: 8 cups (this recipe yields a lot of salsa as it is meant for big parties. if you are making it at home, you could easily half or quarter the recipe with out issue)
prep time: 10 minutes
cook time: 30 minutes
total cook time: 40 minutes
ingredients: 2 lbs roma tomatoes, sliced thick. 2 yellow onions, sliced thick. 1 red onion, sliced thick. 5 garlic cloves, smashed. 1 large jalapeño. 1/4 cup fresh cilantro, roughly chopped. 1 tsp fresh oregano, roughly chopped. 1 tbs brown sugar. 1 tsp cumin. .25 c olive oil. 2 cups chicken stock. 1 tbs salt. .5 tsp pepper. your favorite chips for dipping.

start by heating your grill to a medium high heat. 

in a large bowl, combine the tomatoes, both types of onions and the jalapeño. drizzle everything with the olive oil and season with almost all the salt and pepper, the cumin and the brown sugar. toss everything well to coat. 

head out to your grill. working in batches so that you do not over crowd your grill, place the contents of your bowl onto the grill. place the onions and jalapeño on the hottest part of the grill with your tomatoes on the cooler areas. grill until everything has good grill marks and the onions are cooked. about 4 minutes a side for the tomatoes and about 8 minutes a side for onions and pepper.

when your fruits and veggies (tomatoes are fruits not vegetables) have been grilled, return them to the bowl and take them back to the kitchen. remove the stem and chop up your jalapeño and return it to the bowl. toss your grilled produce with the garlic, oregano and cilantro and add them to a large, heavy pot. 

place the pot on the stove and bring the burner to a medium high heat. start to sauté your ingredients until the contents of the pot begins to sizzle. stir in the remaining salt and pepper and chicken stock. 

bring the liquid to a boil, allow to simmer 5 minutes and remove the pot from the heat. allow the salsa to cool slightly.

when the salsa has cooled a bit, blend everything together with a hand emersion blender or in your blender.

serve at room temperature with your favorite chips or over a delicious enchilada or taco.

xo
a

fire roasted tomato salsa
serves: 8 cups (this recipe yields a lot of salsa as it is meant for big parties. if you are making it at home, you could easily half or quarter the recipe with out issue)
prep time: 10 minutes
cook time: 30 minutes
total cook time: 40 minutes
ingredients: 2 lbs roma tomatoes, sliced thick. 2 yellow onions, sliced thick. 1 red onion, sliced thick. 5 garlic cloves, smashed. 1 large jalapeño. 1/4 cup fresh cilantro, roughly chopped. 1 tsp fresh oregano, roughly chopped. 1 tbs brown sugar. 1 tsp cumin. .25 c olive oil. 2 cups chicken stock. 1 tbs salt. .5 tsp pepper. your favorite chips for dipping.
start by heating your grill to a medium high heat.
in a large bowl, combine the tomatoes, both types of onions and the jalapeño. drizzle everything with the olive oil and season with almost all the salt and pepper, the cumin and the brown sugar. toss everything well to coat.
head out to your grill. working in batches so that you do not over crowd your grill, place the contents of your bowl onto the grill. place the onions and jalapeño on the hottest part of the grill with your tomatoes on the cooler areas. grill until everything has good grill marks and the onions are cooked. about 4 minutes a side for the tomatoes and about 8 minutes a side for onions and pepper.
when your fruits and veggies (tomatoes are fruits not vegetables) have been grilled, return them to the bowl and take them back to the kitchen. remove the stem and chop up your jalapeño and return it to the bowl. toss your grilled produce with the garlic, oregano and cilantro and add them to a large, heavy pot.
place the pot on the stove and bring the burner to a medium high heat. start to sauté your ingredients until the contents of the pot begins to sizzle. stir in the remaining salt and pepper and chicken stock.
bring the liquid to a boil, allow to simmer 5 minutes and remove the pot from the heat. allow the salsa to cool slightly.
when the salsa has cooled a bit, blend everything together with a hand emersion blender or in your blender.
serve at room temperature with your favorite chips or over a delicious enchilada or taco.