Post by Debbie on Mar 10, 2009 21:53:03 GMT -6
Brussels Sprouts with Garlic and Bacon
Difficulty: Easy
Prep Time: 10 minutes
Inactive Prep Time: 30 minutes
Cook Time: 20 minutes
Yield: 4 servings
Kosher salt and freshly ground black pepper
4 cups whole Brussels sprouts
8 slices molasses-cured shoulder bacon or regular bacon
6 cloves garlic, chopped
Fill a large saucepan with water, add a pinch of salt, and bring to a boil. Add the Brussels sprouts and cook them for about 8 minutes. Remove the sprouts from the heat, drain, and then chill them in the refrigerator. Slice the sprouts in half when they have cooled.
In a large skillet, cook the bacon over medium heat until it is done. Discard all but 2 tablespoons bacon fat and grease from the pan, leaving the 2 tablespoons in the pan. Add the garlic and cook for a few minutes over medium-low heat until fragrant. Add the sprouts and cook until heated through. Season the sprouts with kosher salt and fresh black pepper, to taste.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Difficulty: Easy
Prep Time: 10 minutes
Inactive Prep Time: 30 minutes
Cook Time: 20 minutes
Yield: 4 servings
Kosher salt and freshly ground black pepper
4 cups whole Brussels sprouts
8 slices molasses-cured shoulder bacon or regular bacon
6 cloves garlic, chopped
Fill a large saucepan with water, add a pinch of salt, and bring to a boil. Add the Brussels sprouts and cook them for about 8 minutes. Remove the sprouts from the heat, drain, and then chill them in the refrigerator. Slice the sprouts in half when they have cooled.
In a large skillet, cook the bacon over medium heat until it is done. Discard all but 2 tablespoons bacon fat and grease from the pan, leaving the 2 tablespoons in the pan. Add the garlic and cook for a few minutes over medium-low heat until fragrant. Add the sprouts and cook until heated through. Season the sprouts with kosher salt and fresh black pepper, to taste.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
