Nearly Irresistible Brussels Sprouts: Oxy Moron Free!
For a long time, I thought I didn't like brussels sprouts. When I was about 20, I had them not steamed or boiled to death for the first time, and it was a revelation; sauteed briefly with fresh garlic, salt, pepper, and dressed with lemon and olive oil, they were crisp, lightly sweet and had a pleasant light mustardy tang.

This is what I did tonight and I've had trouble not picking at them since.

~1/2 lb brussels sprouts, rinsed and halved
1/4 red onion, med. dice
1-2 tsp olive oil
2-3 cloves garlic, minced
1-2 Tblsp. dark beer (I threw in a swig of the Brooklyn Brewery Black Chocolate Stout I've been hoarding)
1-2 Tblsp. turkey stock (came from a well-brined turkey, so the stock has a fair amount of salt)
1-2 tsp balsamic vinegar
a whole bunch of fresh-ground black pepper
few pinches smoked sea salt

I heat up a big cast iron skillet over high heat and added the olive oil. When the oil was hot, threw in the onion and stirred it around until it started to get a little color and a little soft. Threw in the the garlic and the sprouts and tossed those around a bit. Added the beer and stock and covered for 3-5 minutes. Added the vinegar, pepper and salt and commenced picking.

It'd be easy enough to leave out the turkey stock and either use a little more beer or water and salt it a little more, but I've been loving this turkey stock I made. Really, nothing about the cheap post-Thanksgiving turkey Maria and I got has been anything but awesome. We're really getting our $10 worth on this one.