If you are anything like me LA VICTORIA® Brand is a staple in your home. I like LA VICTORIA® Brand because of the delicious taste of their salsas & hot sauces, but I also love what the brand stands for. Did you know that they support hands-on education that teaches kids where their food comes from with a day of gardening; the connection of the food and the earth leads to healthy eating habits and a appreciation for food.
In honor of LA VICTORIA® celebrating their 100th Anniversary they have created Dinner with the LA VICTORIA® Brand. These are dinners they are hosting in different cities that you can attend. Find out where all the locations are. The celebration dinners will be filled with culinary creations by well-known chefs, music, and art. The dinners will showcase the bold and unique Mexican-inspired foods and flavors of the West Coast.
Guess where the next dinner is going to be held? The next dinner will be held at the iconic Santa Monica Pier. You won’t want to miss a meal made by Chef Eduardo Ruiz. He is the owner of BLVD 745’s Chicas Tacos in downtown Los Angeles and Public Beer & Wine Shop in Long Beach. Chef Ruiz was trained at Le Cordon Bleu and was recently named a semi-finalist in the James Beard Foundation’s “Rising Star Chef of the Year” award. That’s pretty impressive!
For dinner tonight, I decided to make my version of Chef Ruiz Blistered Brussel Sprouts and Cauliflower which will be served at the next celebration dinner.
I prepared and washed the brussels sprouts and the cauliflower.
Then I made the Pistou (sauce) with the star ingredient LA VICTORIA® Brand Salsa Verde. It’s great to throw all the ingredients in the blender and let the blender do all the work!
I was not able to find the Queso Añejo so I substituted Romano Cheese, and just when I started making the dish I realized I didn’t have any fresh basil. That’s the beauty of cooking, substitutions are OK!
The dish came out amazing! Thank you Chef Ruiz!
- 1 pound brussels sprouts, washed and trimmed
- 1 head cauliflower, washed & cut into 1 inch pieces
- 2 ounces baby greens
- 6 ounces LA VICTORIA® Salsa Verde
- 2 ounces sliced Almonds
- 6 ounces olive oil
- 2 ounces romano cheese, grated
- 1 whole lemon, Juiced
- A bunch fresh parsley
- 1 bunch cilantro
- ⅛ teaspoon salt
- Preheat oven to 450 degrees.
- Toss Brussels and cauliflower in 2 ounces of Olive oil and add salt.
- On a large baking pan place brussels and cauliflower evenly spreading them on the pan.
- Place into oven for 10-12 minutes until your vegetables begin to brown.
- Remove from oven and set aside allow to cool for 3-5 minutes.
- **To Make The Pistou (sauce)
- In a blender place all herbs (reserve a few for garnishing), romano cheese, olive oil, lemon juice, almonds and La Victoria® Salsa Verde.
- Blend for about 1 minute.
- Remove from blender and set aside.
- Plate the brussels sprouts and the cauliflower and pour the Pistou over top and garnish with baby greens, parsley, and cilantro.
Until Next Time…