Fried Brussel Sprouts with Turkey, Walnuts and Capers

By Michael Symon - Fabulous Food Show 2009

Introduction:

Ingredients:

Neutral oil such as canola for deep-frying

pulled turkey / dark meat (from leftover turkey)

1 glove garlic, minced

4 anchovy filets, minced

1 serrano chili, seeded and minced

¼ cup red wine vinegar

1 tablespoon honey

2 scallions sliced thinly on the bias

½ cup walnut pieces, toasted and roughly chopped

½ cup extra virgin olive oil

1 pound Brussels sprouts, trimmed and quartered lengthwise

2 cups flat-leaf parsley, loosely packed

2 tablespoons salt-packed capers rinsed and patted dry

Salt and pepper to taste

Instructions:

Fill a large deep pot one third of the way with canola oil and bring the oil to a temperature of 350 degrees.

While it is heating, whisk together the garlic, anchovy, Serrano, red wine vinegar, honey scallions, walnuts and extra virgin olive oil in a bowl large enough to toss all the Brussels sprouts.  Keep bowl near to where you will be frying the Brussels sprouts.

Deep fry the Brussels sprouts until the edges begin to curl and brown, about three minutes.  Add parsley and capers (stand back-the capers will pop and sputter).  Give the contents of the pot a stir.  When the color of the parsley becomes a deeper, more saturated shade of green, about ½ to 1 minute, remove the contents of the pot with a skimmer and place directly into the bowl of dressing.  Fold in pulled turkey/dark meat toss to coat.  Add salt and freshly ground pepper to taste.