Brussels Sprouts in Mustard Sauce

I love Brussels sprouts. Their strange "miniature-cabbage" appearance unique flavor makes them one of my favorite vegetables. This recipe is so simple I considered not even posting it, but then I remembered the name of this blog.

Ingredients:

• 1 dozen or so brussels sprouts
• 1/3rd cup dijon mustard
• 2 teaspoons paprika
• 1 tablespoon sugar
• 2 teaspoons salt
• 3 tablespoons olive oil

Clean the sprouts, removing any wilted or shriveling leaves and cutting off the stump if necessary. Steam (or boil, if you don't have a steaming rack) them for 5-10 minutes, or until tender, but not tender enough to fall apart.

As the sprouts steam, add the olive oil, mustard, sugar and paprika to a skillet and warm on low heat.

When the sprouts are done, half them, add a little salt, and add them into the mustard sauce skillet. Raise the heat to medium-high and stir aggressively for 2-3 minutes.

Serve immediately and enjoy!

Swordfish Tomato Medley

Swordfish has always been a bit of a challenge to me. The steaks on their own can be absolutely delicious in their own right, but with this concoction I feel I have finally brought it to it's full potential.

Ingredients:

• 12 oz swordfish steak
• 4 fresh Roma tomatoes
• 1/4th cup pine nuts
• 3 cloves garlic
• 1/2 cup fresh parsley
• 1 1/8 cup white wine
• 2 tablespoons red wine (optional) 
• 1 teaspoon cayenne pepper
• 2 teaspoons paprika
• olive oil
• salt

Mince the garlic, chop the parsley into roughly 1 centimeter segments and toast the pine nuts with olive oil until brown.

Clean the swordfish of any skin and bones, and cut it into 3 centimeter squares. Add three tablespoons of olive oil and one of white wine to a skillet and cook the swordfish until firm and completely cooked.

Don't fret if the chunks begin to flake apart.

When the meat begins to brown, turn off the heat and put it aside. Sautée the garlic with 1 tablespoon olive oil until brown, then add the tomatoes, parsley, and pine nuts into the skillet with 1 cup of white wine and 1 tablespoon salt.

This will begin to look almost like a soup. Don't worry.

Cook for a minute or two, and add two teaspoons paprika and one teaspoon cayanne pepper. When the tomatoes are nearly fully deconstituted and the white wine has mostly boiled off, add the swordfish back in.

Optionally add a small amount of red wine to taste. Cook on medium heat until the swordfish has adequately browned and the tomatoes are reduced to a paste.

Serve hot, and enjoy!