Another easy one.

Line up a bunch of asparagus in a pan, frozen or fresh, it doesn’t really matter to me.  You can use foil if you’re lazy like me since it’ll be easier to clean.

Some olive oil and lemon pepper (we have a specially bought mill for this which has salt, which should be added at some point),  and maybe some strategically placed kalamata olives if you feel like it.

Bake it until it’s done.  Five minutes or so will probably do you.

The end!

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They’re not so much shredded as sliced….uh….widthwise?  But they fall apart and look like they’re shredded.

Anyway, this is very simple:

Melt some butter in a big pan and throw in the heaping mound.  It’ll look like it all won’t fit but it’ll reduce.  Fry or saute or whatever you want to call it for a while, and eventually throw in a bunch of chopped garlic, salt, and pepper.  And just keep it going for however done you want it, but I like my brussel sprouts pretty done.  There might be some reason for putting in the salt earlier to draw out extra moisture, but whatever.  And may want to do the garlic first but it might burn.

I’m not a chef but I watch a lot of Alton Brown.

Vaya con Burritos

October 19, 2007

The Immigrant Criminals strike again, but thank the Good White Lord in Heaven that a reader of Gourmet magazine is here call it like it is in a recent letter to the editor.

Or is that Criminal Immigrants? Same difference!