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wineANDdickAZ OP t1_ja0d7qo wrote

Reply to comment by _javabean in [homemade] grass fed ribeye, potatoes w/browned steak butter, roasted Brussels ~ weeknight plate by wineANDdickAZ

I hit these Brussels with some maple syrup right before I plated them. Simple, adds some good contrast to the rest of the plate with some sweetness & tastes so good.

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FoodAndCatSubs t1_ja15tyk wrote

Thats a fantastic idea!! I never have maple syrup on hand so I usually use brown sugar so maybe even some candied bacon bits would be good, some red onion

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billjoman t1_ja1r3mg wrote

You could also maybe try drizzling them with saba.

Saba, or sapa, is a typical condiment used in Emilia, Romagna, Marche, Umbria, Abruzzo, Apulia and Sardinia.

It is a concentrated syrup of grapes which is obtained from the fresh must of white or red grapes; variants include "mosto cotto", "vino cotto" or "miele d'uva". The must is poured in a copper pot together with some whole walnuts which, by turning during the slow boiling, help the must not to stick to the bottom of the pot. The saba is ready when it is reduced to one third of its initial quantity.

It is very sweet and keeps well due to the sugar content.

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wineANDdickAZ OP t1_ja1shpd wrote

I’ll have to be on the lookout for this ingredient. I’ve heard the name but have never done any research on it. I stop by this gem of an Italian grocery story, kinda similar to satriales in the sopranos (if you know the show) like once a week and stock up on pantry staples (pastas, olive oils, cheese, cold cuts, bread) I’ll ask if they have it.

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