Korean Bbq Brussels Sprouts Recipe
Habanero Relish, Reaper Aioli, Onion Straws, Avocado Crema, Lettuce, Ghost Jack.
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Ingredients
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Brussels Sprouts
Habanero Relish
Reaper Aioli
Onion Straws
Avocado Crema
Lettuce
Ghost Jack
Method
Brussels Sprouts
- 1
- 2
Roast the Brussels Sprouts
Spread the Brussels sprouts on a baking sheet in a single layer. Roast in the preheated oven for 20-25 minutes, or until they are crispy on the outside and tender on the inside, stirring halfway through.
Habanero Relish
- 3
Reaper Aioli
- 4
Prepare the Reaper Aioli
In a mixing bowl, combine mayonnaise, minced Carolina Reaper pepper, minced garlic, lemon juice, and salt. Whisk together until smooth and creamy. Adjust seasoning to taste.
Onion Straws
- 5
Soak the Onion
Place the thinly sliced onion in a bowl and cover with buttermilk. Let it soak for at least 30 minutes to tenderize.
- 6
Coat and Fry the Onion Straws
In a separate bowl, mix flour, cornstarch, and salt. Remove the onions from the buttermilk, allowing excess to drip off. Dredge the onions in the flour mixture until fully coated. Heat vegetable oil in a deep skillet over medium-high heat and fry the coated onions until golden brown, about 3-4 minutes. Drain on paper towels.
Avocado Crema
- 7
Make the Avocado Crema
In a blender or food processor, combine the ripe avocado, sour cream, lime juice, and salt. Blend until smooth and creamy. Adjust seasoning to taste.
Assembly
- 8
Assemble the Dish
On a serving platter, layer the roasted Brussels sprouts, then top with lettuce leaves. Drizzle with Reaper aioli and spoon over the habanero relish. Top with onion straws and finish with avocado crema and shredded ghost pepper jack cheese.
