Willow Glen Chef Wins San Jose Eats & Beats Contest; Recipe Included!

Photos: Jona Denz-Hamilton

Ever eaten at the Black Sheep Brasserie in Willow Glen? Its chef, Jeff Fitzgerald won the San Jose Eats & Beats contest held by Coca-Cola and Southwest Airlines. Our two radio stations were invited to the winners’ celebration Thursday night at Chef Jeff’s restaurant.

Everyone at my table went ga-ga for the grilled Brussels Sprouts, and Chef Jeff and his wife, Greta (long-haired smiling blonde gal in the pic who graciously snapped our photos, agreed that the Brussels are BIG. We were fortunate to get his recipe:

BSB Brussels Sprouts

1 lb Brussels Sprouts halved

2 C sliced shallots

1/2 C of red wine vinegar

1 1/2 C brown sugar

1 C water

2 qts Canola oil

Salt to taste

Blanch the sprouts in salted water until they are just cooked, remove from water immediately and shock in ice water. Set aside. Combine 1 cup brown sugar and 1 cup water, and cook over medium-high heat until the water has reduced by half. Chill until use for up to one week. Slowly cook the shallots with a heavy pinch of salt over low heat until they soften completely. Once the shallots have softened, add the remaining 1/2 cup of brown sugar and red wine vinegar. Cook the shallots down until almost all of the liquid is gone, taking care not to burn the sugar. Heat the 2 quarts of Canola oil in a heavy-bottom pot that will hold at least 6 quarts. Once the oil has reached 350 degrees F, fry the Brussels in batches, taking care not to overload the pan. Once the Brussels are browned, add some of the syrup and shallots, and season with salt.





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