In general, I honestly don’t miss Southern California. I miss my friends and some of the rituals we had, but am so happy I made the move to the Bay Area.
Dining out is one of my favorite activities. The South Bay, where I lived for 13 years had a great local dining scene and while I am slowly discovering new favorites here on the Peninsula, it’s not the same. On Friday night, I was having some friends over for dinner and when deciding what to make, remembered one of my SoCal dishes.
Tin Roof Bistro is an electric, bistro-style restaurant in Manhattan Beach. Located in the parking lot of the local mall, it took over a Spanish-style, former office building. Their menu changes frequently, but one of the mainstays is the Brussels Sprouts appetizers. Served on cibatta bread, the sprouts are caramelized and coated in a light, flavorful sauce. My friends and I honestly dreamed about them on a weekly basis. One night, my girlfriend Felicia managed to wrestle the recipe from the chef himself.
I’ve held tight to the recipe and whenever I’m feeling homesick. whip up a batch. So now interwebs, I am sharing that recipe with you. Bon appetit!
Tin Roof Bistro Brussels Sprouts
1 pound Brussels sprouts
3 tablespoons butter
3 tablespoon extra virgin olive oil
1 teaspoon minced garlic
1 teaspoon minced anchovy
1-2 teaspoons whole capers
1 tablespoon lemon juice
1 teaspoon parsley chopped (optional)
Salt and pepper to taste
Prep the Brussels sprouts by removing root end and rough outer leaves. Cut in half lengthwise. Put in bowl and add two tablespoons of extra virgin olive oil. Toss Brussels sprouts in oil, then lay out on sheet pan. Roast for 20-25 minutes in oven at 350 degrees F. until lightly caramelized. When Brussels sprouts are roasted, heat up small sauté pan. Add three tablespoons of butter. Allow to melt. Add minced garlic and anchovy. Cook for several minutes until garlic turns a golden color. Add lemon juice, capers, parsley and salt & pepper. Toss sprouts in sauce until thoroughly coated.