The brussel sprouts at La Condesa
La Condesa is one of those places where everything I've tried fits my definition of "special":
- a dish with a unique combination of ingredients I've never tasted before
- something that I do not have the cooking skills to make as delicious as they do
- something that would take a long time for me to prep or cook
I've been wanting to make brussel sprouts for a while, but making them the way I like means more prep than I've had time for in Nov-Dec. (I cut each one in half lengthwise, then cut a "V" notch to remove the white root from each half. This seems to take most of the "bitter" taste with it. That tip via Chow or Alton Brown, can't remember which...)
If you are a brussel-sprout lover, La Condesa has the best I've tried anywhere.
On the menu they are described as:
coles de bruselas $ 5
brussel sprouts, bacon, grapes
The brussel sprouts tasted both roasted and braised at the same time; as though they had been roasted in a delicious broth of some kind. In addition, there was the genious pairing of halved grapes with brussel sprouts, maybe shallots or very thin onion slices, and the barely noticeable flavor of bacon.
The brussel sprouts were ordered as a take-home dish on recommendation of our excellent server, since flight arrived > 8pm on Dec 24'th and all grocery stores were closed, and we were wondering where to find veggies for christmas day.
pato con Mole Negro
crescent duck breast & confit leg, three-day mole, toasted sesame seeds, rice, crema, tortillas
and "Sunday chicken" were also completely delicious and made for several scrumptious meals.
My only critique is they need to back off the salt just a smidge on everything. (and for reference, I am a salt-addict; carry packets with me in case of emergency)
400 West 2nd Street Austin, TX 78701
Thank you La Condesa for a beautiful and delicious meal and Christmas day sustenance, including the best brussel sprout dish ever.
I loved those Brussels sprouts, too. So much so that I've been trying to make them at home. I never tried the V-notch trick - I'll have to give that a whirl. I simply parboil them, toss in salt, and then finish on the grill. Not sure how they Condesa would braise them. Maybe they parboil in stock?
>> Maybe they parboil in stock?
That's the best guess I can think of. The brussel sprout leaves had the goodness (broth) through and through. I don't think I could create the same end results by just mixing them in something after cooking.
For making the v-notch, I use my favorite big-handle small-blade fibrox knife
like this only with a fatter, rounder handle