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Recipe Page Summer '10

Side Dishes -

These are two side dish vegetables we often serve here and are frequently requested recipes.

Brussels Sprouts with Bacon and Parmesan 

(To prep sprouts,check paragraph below)


2-4 strips thick cut bacon

1/4 to 1/2 pound of Brussels Sprouts.

1-2 cloves minced garlic

salt

pepper

olive or vegetable oil

Grated Parmesan Cheese


Heat skillet on medium high for a couple minutes. Add bacon and let brown stirring occasionally (@ -4 minutes). Using slotted spoon, remove bacon and set aside to drain on paper towel lined plate. Add sprouts and toss to coat in fat, if it looks dry add a touch of the oil (sprouts should have a light coat of fat on them). Let outer leaves brown, but not too quickly. If they do brown too quickly, turn down the heat a little (duh, you knew that). Cover and let steam a little 2-3 minutes. remove and toss. Cover again for a minute or two. Add salt and pepper to taste. Add garlic and about a Tablespoon of oil. Let garlic soften a little in the heat about 30 seconds while tossing. Add bacon to reheat and plate. Sprinkle with parmesan, baby!



We cook everything per order, but there are a few tips to getting this prepped ahead some for you.

  1. 1)If you are using fresh Sprouts, trim ends off, rinse and cook raw (without blanching) but remember to allow a little more time to cook in the skillet and have a lid to let them steam more...

or

    Blanch in boiling water and shock down in ice water. Drain thoroughly and pat dry with paper towels.


Frozen sprouts are acceptable, but try to use a quality brand. You can use these with or without thawing, just remember to watch your temperature. Frozen will obviously take longer.


  1. 2)To prep bacon; put a few strips of thick cut bacon on a parchment paper-lined baking sheet and put in the freezer for at least 15 minutes. Remove and cut into crosswise strips about 1/4 - 3/8” thick. The reason you freeze is so that the strips can be pulled apart easier. If cut at room temp, they will mush together as you cut and not spread out evenly on the skillet surface and therefore won’t brown and render evenly.


Please remember! If using chilled or frozen they will take longer to cook through. The bigger the sprouts, the longer they take too! Always feel free to take one out and cut it half on a board and let it cool a bit and TASTE IT! Then you can always cook longer or season more.

GIVE ME A MINUTE and I’ll post the recipe for:


Honey-Glazed Carrots