A Quick Wednesday Meal
So my Bride and Daughter had things to do this evening and left me home. Never a good idea, especially when I’m hungry. As I poured myself a glass or three of wine I thought hmm, what to concoct?
I had Brussels sprouts, but I really wasn’t in the mood for some bitter steamed thing.
But I had butter.
And I had bacon….so I figured let’s have a Brussels sauté!
First I cut the ends off about 3/4 of a pound of Brussels sprouts and sliced them in half
and plopped them in a nice sizzling pan with 2 tbl unsalted butter
and let them sizzleate over medium/high heat for 4-5 minutes. Whilst they were caramelizing I opened and rinsed a can of ‘shrooms
which I can only do when the Girls are not around because those beloved heathens don’t like them
shit I need another 2 tbl butter
ah good
now add the can of mushrooms plus a very generous heap of minced garlic and some fresh ground pepper and some salt
stir and let that sizzle for a minute or two and then add oh say 3/4 cup crumbled bacon
and let that cook for another 5 minutes or so, so you can render out some of the tasty bacon divinity flavor
then add 1 cup of vegetable stock and a sprig of fresh rosemary
and bump up the heat a touch while stirring fairly frequently to reduce and concentrate the flavors. Let the volume of liquid reduce by half and then serve
and you will get two bowl fulls of concentrated buttery bacony brussely goodness that is just…well, mighty yum. The ‘sprouts were perfect, with not the slightest trace of that yucky bitter steamed-to-death essence that rightly turns folks away.
And if you follow it with a mighty fine caipirinha
well, Sir, a man ought to count himself mighty lucky to be in such a situation.
Mighty lucky indeed.
Swill Food and Grog | Mr. Bingley | 
December 8, 2010 9:09 pm
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OMG I love Brussels sprouts. Really do. I’ll even eat them steamed, but I agree butter does wonderful things for them. As do garlic and bacon. I have a recipe for oven roasted ones: mix 1/4 C olive oil, 1 tsp Worcestershire, 1 T. Dijon mustard and dip your halved sprouts, then bake cut side down at 425 for about 12 minutes. Take ’em out, throw ’em in a bowl and sprinkle with lemon juice. SO DELICIOUS.
Sounds very yum!
Sounds delish. It’s all in how you treat your sprouts. Steaming them makes them grumpy, and you taste their disappointment at being wasted in some misguided, wimpy “good for you” recipe.
Cooked with butter, bacon, garlic, shrooms? WIN. Those are happy sprouts, who are honored to be in such delectable company – and you taste their happiness. Season them and make much of them, and treat them like the honest good eats they are instead of a chore on a plate, and they come through for you.
I guess I’ve never had them after they’ve been properly cooked. I’ve loathed and avoided the damn things since childhood.
Cook ’em this way Dave.
Seriously good eats.
I just discovered Hungarian reds and boy are they good. Light, a little sweet and go with anything. They’d go great with your impromptu feast.
Oh, I have a recipe for some delish sprouts I was going to publish. I will cook them this weekend and publish it and we can have “Battle of the Brussels” or some shit like that and we’ll each delare ourselves the winner.
We can call it a “Flem War”…
Speaking of food…
http://www.saysuncle.com/2010/12/01/so-awesome/
Hehe, saw that the other day, Gary.
Pure Genius.
The sprouts sound delicious – but I’m with your heathens, I’d skip the shrooms. 😛
As for bacon things, I ran across this one a while back. Caused me a bit of a brain strain. Guns are for 1) defense 2)shooting things you want to eat 3) target shooting for fun 4)collecting.
You aren’t supposed to Eat Your Guns! lol
I saw some video somewhere one time of someone cooking bacon by draping it over the barrel of a .50 cal as they fired it.
I cried with joy.
That looks yummy. I had an equally yummy Guinness & a burger last night. 🙂
Kate, it’s awfully tough to top a Guinness and a burger!
Sorry Mr. B, you could saute them in cavier and champagne and I would still hate sprouts!