The Fucking Brussel Sprouts-for Kel
The Original recipe was restaurant sized, this is my cut down to private home proportions
1 LB Brussel Sprouts
1/2 LB bacon
4 Shallots, finely julienne's (cut up really small works, too)
1 tablespoon extra virgin olive oil
1/2 tablespoon chopped parsley
kosher salt, black pepper, to taste
1. cut off the very bottom of the sprouts and make an X on the bottom so the water will get inside and blanche it.
2. bring a pot of lightly salted water to a boil. Add the sprouts, and cook until barely done.
3. shock the sprouts in ice cold water and cool quickly
4. drain, and cut in half, from bow to stern.
5. in a saute pan, heat the oil to nearly smoking and add the bacon, rendering it until crispy. Drain off some of the oil, but save (you may want to add some of it back). Toss the shallots into the hot oil and bacon, when the shallots just start to color, add the drained brussel sprouts. When hot (and it takes a very little amount of time!) put in serving dish, season with salt and pepper and sprinkle with parsley.
Note: This may sound a little complicated, but only because of the way it is written out. You really could cook the sprouts earlier in the day and just do the bacon part right before eating.
Next up (whenever that might be): the story of how the recipe got its name.
1 LB Brussel Sprouts
1/2 LB bacon
4 Shallots, finely julienne's (cut up really small works, too)
1 tablespoon extra virgin olive oil
1/2 tablespoon chopped parsley
kosher salt, black pepper, to taste
1. cut off the very bottom of the sprouts and make an X on the bottom so the water will get inside and blanche it.
2. bring a pot of lightly salted water to a boil. Add the sprouts, and cook until barely done.
3. shock the sprouts in ice cold water and cool quickly
4. drain, and cut in half, from bow to stern.
5. in a saute pan, heat the oil to nearly smoking and add the bacon, rendering it until crispy. Drain off some of the oil, but save (you may want to add some of it back). Toss the shallots into the hot oil and bacon, when the shallots just start to color, add the drained brussel sprouts. When hot (and it takes a very little amount of time!) put in serving dish, season with salt and pepper and sprinkle with parsley.
Note: This may sound a little complicated, but only because of the way it is written out. You really could cook the sprouts earlier in the day and just do the bacon part right before eating.
Next up (whenever that might be): the story of how the recipe got its name.