From the kitchen of One Perfect Bite...The Silver Fox loves Brussels sprouts and each Thanksgiving I try to find a new way to prepare them for him. Tonight's feature is this year's attempt to tickle his palate and expand my recipe collection. They are not difficult to prepare and they are very tasty - as you would expect anything that uses a half pound of bacon to be. He loved them, but he made an unusual request. This year, he'd like his sprouts to be simply steamed and served only with butter. I'm more than happy to comply, despite this lovely recipe. My delight is of course based on the fact the the steamed sprouts can go from the pot to the table without last minute fussing or an extra pan. Space in our retirement kitchen is limited and anything that can be prepared with using extra pans is a clear winner in my universe. However, for those who have the space and a bit of kitchen help these sprouts are a winner. Here is how they are made.
Brussels Sprouts with Bacon...from the kitchen of One Perfect Bite from "Season with Authority: Confident Home Cooking" courtesy of Marc Murphy
4 cups (1-1/4 pounds) halved and trimmed Brussels sprouts
8 ounces slab bacon, diced
Freshly ground black pepper
1) Bring a large pot of salted water to a boil. Blanch Brussels sprouts in the boiling water for 2 to 3 minutes. Drain.
2) Meanwhile, in a large sauté pan, cook bacon over medium heat until fat has rendered out and bacon is crispy and brown, about 6 to 7 minutes. Add Brussels sprouts to pan in a single layer, cut side down, and cook, without stirring, until sprouts are lightly browned, about 3 minutes. Stir and continue to cook until sprouts are browned on the other side, 2 minutes more. Season with salt and pepper to taste. Serve immediately. Yield: 4 servings.
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