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Smoked pork porterhouse and butter dijon brussel sprouts

I don’t think I’ve ever eaten brussel sprouts in my going on 30 years. I made them tonight – steamed with sea salt and a dijon butter sauce. Awesome! Also on the menu was garlic and rosemary roasted fingerling potatoes and smoked pork porterhouses. For the rub I used kosher salt, fresh cracked peppercorns, garlic powder, cumin, chile powder and ground coriander.

This entry was posted on Sunday, October 30th, 2005 at 8:46 pm and is filed under Cooking. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

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