Adding some zest to your holiday menu with Houston chef David Cordua
HOUSTON — The holiday season is in full swing, and Houstonians are looking for ways to make their celebrations extra special.
Houston chef David Cordúa, Executive Chef of Cordúa Restaurants, joined EyeOpener’s, Maggie Flecknoe, to share a zesty Mexican twist on a tried and true holiday favorite: Brussels Sprouts.
Here are your key ingredients:
- 1 1/2 lbs Brussel sprouts
- 1/4 cup of corn oil
- 1 teaspoon salt
- 1/4 cup tamarindo guajillo sauce
- 1/2 teaspoon cayenne
- 1/2 cup toasted sliced almonds
- 2 oranges
- 1/4 cup of La Vaquita Queso Fresco
And for more on the Cordúa Restaurants and to purchase a cookbook click here.
Also, check out La Vaquita, a great "secret and zesty" ingredient.