I feel bad for not sharing this recipe with y’all before now. It is amazing. I first saw Giada make these on the Food Network back when we lived right outside of Charleston, SC and I had access to things like prosciutto and a Whole Foods. *sigh* I kept making this recipe when we moved to Missersippi (*I know how to spell Mississippi. Shut up. I’m trying to help you.) but I used bacon instead. And let’s get real. Bacon is NEVER a bad substitute for anything.
ANYWAY, I was making these sprouts like Giada told me to, parboiling and all but something was missing. The consistency wasn’t exactly like I wanted it to be and the flavor was just on the outside of the sprouts. Then y’all, THEN my friend Signe posted this recipe on her blog and a FRICKIN’ lightbulb went off. SO, giving props to my recipe’s origins, here’s what I do.
You need:
1 lb of brussel sprouts, rinsed
3 cloves of garlic
salt and pepper to taste
4 strips of bacon
1/4 cup of beer, white wine or chicken stock (Do what you want, but I say BEER ME!)
Chop the tough stem off the bottom of each sprout, then cut them into quarters. The brown outer leaves will naturally fall off, discard only the yuck ones. (That is a technical cooking term.)
BEFORE
AFTER
Chop ’em up.
Cook the bacon in your great-grandmother’s black skillet until crisp.
If you don’t have one, I’m sorry. You’re great-grandmother probably loves you just as much as the cousin she left her skillet to after she died. Do the best you can. Then get one. (Seriously, check estate sales and antique shops. Don’t buy one new.) Take the bacon out of the grease. Chop it up and set it aside.
Then dump your quartered brussel sprouts into the bacon grease. Did I stutter? Brussel sprouts. IN THE GREASE. Do it.
You’re going to want to stir them but don’t. Let the sprouts cook without stirring for 4-5 minutes on medium high heat. NOW you may stir them. Cook for another 2-3 minutes then add your minced garlic, salt and pepper. Cook for about 3 more minutes, add your liquid of choice. (That sounded nasty, didn’t it?) Then cook until the liquid is absorbed/evaporated, about 2-3 minutes. NOW you may dump your chopped bacon on top and toss in the browned, yummy, garlicky goodness!
I’ve done it the same way with turkey bacon and olive oil….I’ll try to live on the edge and do it the bacon and beer way next time. We only live once.
Drooling!
Yeah, I need to try that…the bacon and beer sound like they’d do a fantastic job of getting me to enjoy brussels sprouts!!
Beer and bacon make everything better.
AMEN!
It looks great- I have also made this with lean honey deli ham cut up, a little healthier for me. I am on the Dukan diet, so it is basically low fat protein, veggies and non fat dairy. So far have lost 13 lbs in 6 wks.
Jo
I love the way you write your recipes! VERY easy to understand and follow. The pictures are a big help too. Wish there was a recipe book like this . . . hey! What a great idea for you – you are finished with your book right??? Need another project???
That is a dream for sure! I am actually about halfway through my second book already! But have you discovered The Pioneer Woman yet? I have yet to make ANYTHING of hers that wasn’t AMAZING. My favorites are Butter Chicken (don’t be fooled, it’s spicy. Tastes like Thai food. AMAZING.) And her White Chicken Enchiladas. They are the best I’ve ever had. She has a couple of cookbooks out and her own show that just started on the Food Network. She takes TONS of pics and it makes it so easy to know that you are doing things right!
Also LOVE Skinny Taste, her recipes are so yummy AND healthy. WW points for all her recipes (I don’t do WW but I think it would make me crazy.) Anywho yummy and figure friendly!