Sweet Cheeks staples: apples and bacon
It’s less then two weeks until Thanksgiving! Are you prepared for the big day? I’m in charge of bringing a vegetable side dish to the feast this year, so I’ve been testing out a few at Headquarters. I think I have a winner! What’s the first thing that comes to mind when someone says veggies to me? Well bacon of course! Durrrr! Hee! Hee! The perfect accompaniment to any vegetable, making your greens delicious enough to bring any hard-core carnivore to the “vegetarian” side!
Bacon and Brussels
1 pound brussels sprouts
2 trays of ice cubes
1/3 pound (3-4 pieces) bacon, cut into 1/4-inch pieces
1 red onion, chopped
1/4 cup chicken stock
Sea salt and pepper, to taste
This is the first time I ever tried blanching vegetables. It’s not too hard. It just takes a little more time. The process leaves the brussel sprouts a beautiful bright green color with a firmer texture. Well worth it, especially if you’ll be serving this to guests.
Put a large pot of lightly salted water on the stove to boil. Chop the stems off the brussels sprouts and cut each one into 3-4 slices.
Cut the bacon into pieces about 1/4 inch wide and put them in a large skillet over medium heat.
Once the water is boiling, add the brussels sprouts and boil them for 2 minutes. Move quickly and get a large bowl of ice water ready. After 2 minutes, transfer the brussels sprouts to the ice water and chill thoroughly. Then move them to a strainer to drain in the sink.
Once the bacon is almost done, add the chopped red onion. Continue cooking until the onion begins to brown.
Add the brussels sprouts to the sauté pan with the bacon and onions. Stir in the chicken stock and salt and pepper to taste. Cook over high heat for 3 minutes.
Take off heat, move to serving dish and squeeze lemon over everything before serving.
Inspired by The Food Network.