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Here's how to make Chef Geoff Rhyne's Brussels sprouts with sweet and sour hot honey sauce and pimento cheese!
1 pound of Brussels sprouts, halved and ready to cook
3 ouncea of apple cider vinegar
1/2 ounce of fish sauce
1 ounces of soy sauce
3 ounces of hot honey
4 ounces of toasted pecans or almonds
TT kosher salt
Make the sauce:
Whisk the ACV, fish sauce, soy sauce, hot honey and salt together.
Set aside.
Blanch the Brussels sprouts: Bring a pot of water to boil.
When it comes to a boil, add one tablespoon of salt and toss in the cut and halved Brussels sprouts.
Blanch for three minutes before removing from boiling water, placing into an ice bath and then straining to dry.
Sear the Brussels sprouts: Heat a cast iron skillet over high heat with two tablespoons of avocado oil.
Toss in the Brussels sprouts and let brown on one side. Shake the pan and brown the other side(s) until crispy!
Sauce it up: When fully cooked through, toss with the pecans/almonds and sweet and sour sauce.
Enjoy!
6 ounces of cream cheese, room temperature
3/4 cup of mayonnaise (we recommend Duke’s)
12 ounces of shredded cheddar
2 ounces of hot sauce (we recommend Red Clay Carolina Hot)
1 teaspoon of Red Clay Charleston Bay seasoning (or Old Bay seasoning)
2 ounces of diced pimento
In a mixer, paddle the cream cheese until smooth.
Add in Duke's, Red Clay Charleston Bay, Red Clay Carolina Hot, and paddle to incorporate fully.
Fold in shredded cheddar and pimento.
Serve immediately or chill.