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NJ Brussels Sprouts, Cabbage & Pork


This class isn't about your mom's brown, overcooked brussels sprouts. Tonight you'll explore another side of one of the best vegetables NJ grows and rated as one with the least pesticide residue. To begin, roasted pine nuts and shaved parmigiano top a salad of roasted brussels sprouts tossed in ancho honey dressing. Next will be a fall treat - maple & bourbon glazed pork ribs. Then on to stuffing pork tenderloin with cabbage, spinach and feta cheese; braised pork chops, apples & cabbage; and sauteed pork loin medallions with "Off the Ball" brussels sprouts. A finish of warm apple jack cobbler and caramel ice cream will send us on our way. This hands-on class will develop knife and cooking skills, so bring your knife and apron. Instructor: Peter DeCelie