JLOB

We have walked by Jack's Luxury Oyster Bar a million times - it's right around the corner on 2nd Ave at 6th Street - but for whatever reason have never gone in. We finally took the plunge last Wednesday, and it was worth the wait! Very similar in a way to Graffiti in that it was a tiny place with small plates, and yet so different. A seafood-oriented menu (oysters, obviously) with meat, veggies and fabulous desserts as well. We sat at the bar to start and liked it so much we stayed there the whole night to watch everything being made - the sous chef Betsy (who was so nice, and damn good as well) said that they change the menu every few weeks. We would definitely recommend it - we'll be back soon!

PS - did I mention that Jack was from Michigan? He and his wife have 2 other restaurants as well, all within a block of one another - Jewel Bako and Degustation. Has anyone been to any of them?

Caramelized Brussel Sprouts

For a kid who wouldn't eat anything but macaroni and cheese, I have become quite adventurous in my old age. One of my favorite veggies these days is Brussel Sprouts, I admit partly because they are usually served caramelized - and with my sweet tooth that's the perfect combination! Dirk made this recipe for me tonight, but even for me they were quite sweet. If anyone has a recipe they love, please pass it on!

Ingredients

• 1 ½ pounds fresh Brussels sprouts
• ¼ C sugar
• 2 T Earth Balance
• ¼ C red wine vinegar
• ½  C water
• ¼ tspn salt

1. Wash and trim ends of Brussels sprouts.  Cut the sprouts in half and remove the center v-shaped core.
2. In a skillet, heat sugar over medium-high heat, until it begins to melt, shaking pan occasionally to heat sugar evenly.  Once sugar begins to melt, reduce heat and cook until sugar begins to turn brown.  Add Earth Balance, stir until melted.  Add the vinegar.  Cook and stir for 1 minute.
3. Add the water and salt.  Bring to boiling and add the sprouts. Return to boiling and reduce heat and simmer, covered for 6 minutes.  Uncover and cook about 15 minutes longer or until most of the liquid has been absorbed and the sprouts are coated with a golden glaze, stirring occasionally.