Sunday, December 03, 2006

You wish your mom's brussel sprouts tasted this good

15 brussel (brussels?) sprouts
two slices bacon

peel the sprouts.
hold the root end with your left and slice rounds with your right.
(thinner slices = tenderness and faster cooking, but if you can't cut it thin, at least cut it evenly unless you want a mix of firm and tender)
cook the bacon in the pan.
eat it.
leave the fat.
add the butter to melt.
get it hot.
toss the veggies in.
let them sit for a bit.
flip it a few times.
let it sit longer.
flip a few.
repeat until sprouts are way reduced (greens always do this) and season with salt and fresh black pepper. Taste for softness first, then for flavor.
look for slightly translucent sprout with good browning. brown, as always, equals flavor.
If you're hardcore like me, eat it out of a Pyrex measuring cup with a plastic fork and then go out for barbecue.

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