The host of the Food Network’s "Mexican Made Easy" grew up around expert and traditional cooks in Tijuana, and went on to write the Amazon best-seller “Fresh Mexico: 100 Simple Recipes for True Mexican Flavor” (Clarkson Potter). Here, she offers a fresh, quick delicious side to go with your turkey.
Brussels Sprouts in Chile Morita Cream
Serves 4 to 6
3 tablespoons butter
1 1/2 pounds brussels sprouts, halved
1 cup chicken broth
1/2 cup pine nuts
1/2 cup scallions, thinly sliced (white and pale green parts only)
3 morita chiles, stemmed, seeded and coarsely chopped
1/2 cup heavy cream
Melt 2 tablespoons of butter in a large heavy sauce pan over medium high heat. Add brussels sprouts and stir for 1 minute to coat them with the butter. Add the broth, cover, and simmer for 7 minutes, or until the brussels sprouts are tender. Uncover and continue to simmer for 4 minutes, or until all of the broth evaporates. Transfer the brussels sprouts to a medium bowl.
Melt remaining 1 tablespoon butter in the same pan. Add pine nuts, scallions, and chiles and saute for 2 minutes, or until nuts are toasted and chiles are tender. Stir in the cream and bring to a boil. Reduce the heat, return the brussels sprouts to the pan, and toss to coat them with the cream. Season the brussels sprouts to taste with salt and pepper, and serve.