This past snowy Saturday night, Sarah Kelly and I, along with Cynthia Roth and Anne-Marie Crotty of Flatrocks Gallery, presented FEAST, music and dinner benefiting The Open Door, celebrating the art work in the gallery and the spirit of the season. Sarah Kelly will have more about the evening on her blog, TheRovingHome, but I’m offering a few images, the menu, and a recipe.
mulled wine
Roasted Brussels Sprouts “New Bedford Style”
(roasted with chourico, shallots and thinly sliced potatoes)
Codfish Bocce
(haddock and potato dumplings, served on a parsley, lemon & garlic sauce)
Cranberry Cheddar Cheese from The Cave
Radishes on ice with Parsley and Smoked Oyster Pesto – on the table
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Fish Shack Rolls from Seabiscuit Bakery
Daube with Olives and Capers
Roasted Root Vegetable Couscous
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Quince, Greens & Gorgonzola
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Oatmeal Crisps (recipe from Barbara Erkkila) and Ice Cream with “Fudge Everything”
sugared grapes
We cooked a great pan of these Brussels sprouts over an open fire with a pot of mulled wine beside it. As guests arrived and the snow began to rev-up, or rev-down, carolers sang on the edge of the garden, and arrivals were welcomed over to the fire. Snow kept falling. Hot wine was ladled, and guests were given forks to stab into the pan of roasting Brussels sprouts and chourico, which just got better and better as they roasted.
We ended up heating a few dishes on that fire. Here are Paul Kelly and Gregor Gibson arriving from the flames with a successfully warmed kettle of hot fudge sauce.
Brussels Sprouts Roasted with Chourico, New Bedford Style
serves 8 as an appetizer, 4 as a side dish.
Ingredients
2 ounces salt pork or nice quality bacon
1 shallot, minced
2 pounds brussels sprouts, halved if large
1 large potato, peeled and thinly sliced
a six-inch chunk of chourico, sliced into 1/4 inch rounds
Instructions
Heat a large skillet to medium high, and render (or melt) the salt pork. Lower temperature to medium, and add the minced shallot. Cook until softened about five minutes. Add the Brussels sprouts, and toss them in the fat and shallots. Cook for five minutes, and add the sliced potato and chourico. Keep temperature at medium to medium low, and allow all to cook for 20 – 30 minutes, tossing often. The Brussels sprouts should become charred and the potatoes cooked through. Serve hot as an appetizer or a side dish.
