Crispy Brussel Sprouts & Chickpeas

One pot of oil (approx.. 8 cups)
1 bamboo skewer
½ cup chick peas
1 cup of quarter Brussels sprouts
1 cup of Ponzu- a citrus soy sauce
2T red wine vinegar or 
rice wine vinegar
1 T red pepper flakes
¼ Cup Brown Sugar
1 garlic clove minced

Combine all ingredients in a bowl and whisk rigorously until all combined.  Heat your oil to 350 degrees. Wonder how you can tell what 350 degrees looks like?  Once your pot of oil has been sitting on the stove top at a medium high heat for a couple minutes, place a wood skewer in your pot of oil and when the bubbles rise gently gliding up the stick you are at the appropriate temperature. Do not bring to a boil or you will create the biggest mess you have ever seen and burn wounds are dangerous!

Gently place the chickpeas in a wire basket, or straight into the pot. Remember though you must have a tool to fish them out. After about 30 seconds add your Brussels sprouts and watch out! They will snap crackle and pop on you so protect your eyes! A little grease splat on your arm builds character.  If the risk is too high for you, just come into the restaurant and I’d love to cook you up some local vegetables. Did you know Brussels sprouts are from Belgium and they are a hybrid of the cabbage family.  Enjoy!

Chef Jeremy

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Crispy Brussel Sprouts & Chickpeas