Music: James Brown’s “Get Up Offa That Thing”
James Brown is the King of Funk and no one dances like he did. He is always a welcome addition to Kitchen Disco especially when making recipes like this one that calls for that extra special layer of love and funk.

Drink: Special Selection Yellow Tail Reserve Cabernet Sauvignon
From Australia, this Cabernet Sauvignon hints of black cherry on the tongue with oaky accents. The dryness of the wine complements the sweetness of the balsamic vinegar and maple syrup in this recipe.

Balsamic Brussel Sprouts & Dried Cranberries
(adapted from Cookie + Kate)
Serves 6-8 (because that’s how many people I cook for on a regular basis)

2 lbs Brussels sprouts
3 tbsps olive oil, plus extra to coat skillet
2/3 cup dried cranberries
1/4 cup real maple syrup
1/4 cup balsamic vinegar
1 cup pecan halves
2/3 cup crumbled blue cheese/Gorgonzola **

**I like to use Roth’s Moody Blue^® Smoked Blue Cheese because it’s one of those cheese that melts in your mouth and takes you to a whole new world, it’s that good. The smokiness provides just the right touch for balancing the sweet maple balsamic vinegar glaze.

Wash and then slice Brussels sprouts in half. Place sprouts in bowl and toss with olive oil so they are all lightly coated with oil.
Coat bottom of large skillet with a little extra olive oil. Place skillet on burner over medium high heat and add sprouts. Sear sprouts, then turn heat down to medium and add cranberries. Cook for 8-10 minutes, until sprouts are tender but not mushy.
Turn heat down to low. Stir maple syrup and balsamic vinegar into sprout mixture, then remove from heat.

Place blue cheese crumbles and pecans in separate bowls so that each diner can add as much or as little of both items as they like.

While this dish can be served as a side dish, I prefer to serve it as an entrée over jasmine rice.