Bacon, brussels, black pepper featured in this Triple B recipe

March 21, 2011|Scott Anderson | Culinary Passion

Everybody loves brussels sprouts. Hey, wait a minute, that's me. I love them, and can't get enough of them. Alas, they don't go well with my blood thinners so I can't eat as many as I'd like.

From Rachael Ray to "Cook This, Not That" — everyone tries to get the unsuspecting patron to eat these lovely garden gnomes. Yet these poor little sprouts often end up cast aside or tossed to the family dog.

So, take this recipe, change it up to make it your own and go out there and bring new life to these miniature cabbages.

— Scott C. Anderson is associate food service director and chef with Shepherd University dining services in Shepherdstown, W.Va., and Chef Ambassador to the Wisconsin Milk Marketing Board.

Triple B

3 slices bacon, thick country slices, chopped
3 cloves garlic, peeled and chopped
1/2 teaspoon crushed red pepper
1 pound brussels sprouts, bottom trimmed, cut in half if large
2 tablespoons lemon juice, fresh
2 tablespoons sliced smoked almonds
1 pinch salt and pepper

Heat a saute pan over medium flame.

Add in the bacon pieces and cook until nice and crisp. Drain bacon on a plate with paper towels. Drain all but 1 tablespoon of bacon fat from pan.

To the pan add in the garlic, red pepper and sprouts and quickly toss to fully incorporate the ingredients.

Saute the sprouts until they are lightly browned and tender, about 10 minutes. They should still be firm enough to hold shape.

Add in lemon juice and toss again to sear in flavor, and then add in sliced almonds, and saute for another minute or two. Season with salt and pepper as desired and serve.

Add bacon, toss and serve.

For a nice variation substitute pecans or pistachios and drizzle the final dish with a touch of balsamic vinegar.

—Chef Scott Anderson

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