- Paul Stanley…Sexy as hell
An article about KISS frontman Paul Stanley appeared recently in the New York Daily News in conjunction with the publication of his memoir Face the Music: A Life Exposed. I skipped the boring quotes about the 62-year-old Stanley’s decades-long conflicts with ex-bandmates, and pretentious assertions about the deep meaning of KISS (““KISS is an ideal,” Stanley declares. “It’s a point of view; it’s singing of self-empowerment and giving people a sense that anything is possible”…blah, blah, blah) and focused immediately on his recipé for Brussels sprouts.
I learned two thing while writing this blog entry that I should have already known: The first is that there is an “s” at the end of “Brussels.” I knew that it was there when I mention the city or Oscar’s breed (“Brussels Griffon”), but it occured to me that I never pronounce the that “s” when I order the vegetable. Being a non-cook, I’ve never had occasion to write the name of the vegetable before. So there you have it: Brussels sprouts have an extra “s” I never considered.
The second thing I learned (but should have already known) is that Paul Stanley is rather bald.
Brussels sprouts à la Stanley
- Serves: 6
Ingredients
Brussels sprouts
Prosciutto, cut into half-inch pieces
Dried cherries
Hot pepper flakes
Aged balsamic vinegar
Grated Parmigiano-Reggiano
Salt to taste
Zest of one lemon
Instructions
First of all, don’t measure out the ingredients. I don’t stress about that kind of thing.
Cut a nice amount of Brussels sprouts in half and set aside, whether or not you even like Brussels sprouts. These are off-the-hook delicious. Steam until a little soft.
Next, fry the prosciutto in olive oil until soft. Remove for later.
Put the steamed Brussels sprouts into the pan and brown, turning frequently.
Add dried cherries (I use Mariani) into the pan and cook with the Brussels sprouts. Add the cooked prosciutto and hot pepper flakes.
Stir in high-quality, aged balsamic vinegar. Add enough to coat all ingredients. Don’t be shy.
Add cheese and salt to taste.
Serve in a large bowl and top with lemon zest.
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