I was inspired again.
My friend L.B. and I went to dinner at Linger, a super-hip restaurant in Denver, last week. Last time I was there, the meal was magic. We did a work out immediately before dinner, so I was wonderfully hungry and ready for nourishment. The food, the drinks, the lighting, the buzz and my state of mind combined to make it one of my most memorable meals in a long time, possibly ever. As a bonus, I was inspired to transform the giant Hubbard squash in my kitchen into hummus. If you haven’t read that post, go ahead and check it out by clicking HERE.
When we went back last Wednesday, the meal was wonderful, if not magic. (And that’s OK. That’s part of what makes a magical dining experience magical — the fact that having everything completely right for one meal is so rare.)
The first two dishes I ordered were very good — but the last one was spectacular and totally paleo. At least it seemed like it was. I guess I don’t know for sure. I didn’t ask the waiter for an ingredients list so it’s possible they used non-paleo oils or added some gluten somewhere. What I do know is that 36-Hour Short Ribs with Fried Brussels Sprouts, Plantains, Chimichurri & Pickled Onions was amazing.
This dish inspired me to pair sweet, creamy plantains and salty, crispy sprouts. I ate this with a simple pork chop I had already cooked.
I enjoyed it so much I am inspired to make it again next weekend.
Mashed Plantains with Crispy Brussels Sprouts
For the Brussels sprouts –
Brussels sprouts, about 20 sprouts (about 3-4 cups once they are peeled apart and chopped)
Coconut oil, 2 tablespoons
Salt, to taste
- Preheat oven to 400 degrees.
- Cut the bottom 1/8 inch or so from the bottom on each sprout. Gather up any leaves that fall to the side. Then, work on each sprout for a few seconds to see if you can peel any more leaves off. When you are tired of that, just chop up the sprouts until they are shredded.
- Toss the sprouts with coconut oil. (You may need to melt the oil first.)
- Spread out sprouts as much as possible on baking tray and bake for 15-18 minutes, until crisp and some of the leaves are brown and crunchy.
For the mashed plantains –
Cinnamon, ¼ teaspoon
Salt, ½ teaspoon
Pepper, 1/8 teaspoon
- Melt coconut oil in pan over low heat.
- Peel plantains and slice. Add to pan, along with cinnamon and salt.
- Mash plantains together over low heat for about 3-4 minutes, until plantains are warm.
To serve – Just put them on a plate and grab a little of each on every forkful.