Remember that chef who wanted to trade a flight for a cooking lesson? He was also "talking" to my daughter ... now they are not. And the cooking lesson would be a bit awkward. So this ... brussle sprouts in burre noir and capers ... cost about 100 bucks and I have decided to share it with y'all. We like it.



Slowly "burn" the butter. Really. It will acquire a nutty taste.



The sprouts are cut from the stalk, trimmed, and placed in boiling water. The yuckiness of brussle spouts will cookout. Really.



When they are tender, dunk them in an ice water bath. That stops the cooking process and keeps them from becoming mushy ... aka yucky.



Finally, seive the ice water off of the brussel sprouts and toss them in the butter with capers and caper brine. If you don't have capers on hand, substitute olive brine.