Monday, October 30, 2006
Bacon-Braised Brussel Sprouts
This recipe is from Chef Anthony Redendo, my French Cooking instructor and Chef/Owner of a seriously great pizza/Italian restaurant in Fountain Hills, Ariz.
Not only has he taught me and a class full of amateur home cooks and wanna-be chefs alike the intricate nature of French cooking, he is continually serving up huge portions and really delicious Italian fare in his casual restaurant where you can just feel that it is a labor of love, and the food is better for it.
No, I'm not getting an A because I wrote that, it's true.
Bacon-Braised Brussel Sprouts:
(serves 4 as a side)
3 lbs fresh brussel sprouts, ends trimmed and an X cut into the base
3 slices thick-cut bacon, chopped into thin strips
Salt and Pepper to taste
1 cup chicken stock (or as needed)
Over medium high heat cook bacon until entirely crisp and all fat is rendered. Remove bacon with a slotted spoon and reserve, add brussel sprouts (with an X cut into the base to help it cook more evenly) to bacon fat and saute until browning. Pour in stock, bring to a rapid boil and cover, simmer until fork tender. Serve brussel sprouts with the cooked bacon as a garnish/topping.