This topic contains 3 replies, has 3 voices, and was last updated by  Rattlesnake Charlie 2 weeks, 1 day ago.

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  • #49917
     Artful 
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     BACON

    First take 6 strips of Bacon and put in you oven proof pan (Cast Iron 10″ for me)

    then after the fat renders out remove the bacon bits and

    add 2 pounds of sprouts, Halved side down

    – put in about 5-6 cloves of chopped Garlic

    – 1/2 medium yellow onion sliced and diced

    – Celery Salt to taste – about 2 Tsp

    – White Pepper – about 1/2 Tsp

    – 1/3 cup of vinegar (Apple cider or Rice Wine but you can mix it up with a little Balsamic added)

    – 1 TBSN Brown Sugar

    – Keep stirring it to keep from burning but your looking for nice brown on the sprouts

    – add your bacon back in and stir

    – Put in 400 F oven for 20 min after you got your browning

    –  keep stirring about every 5 min

    – Take out after 20 min and sprinkle with 1 cup of fresh grated Parmesan cheese (you could substitute)

    – put back in oven for 4 min to melt the cheese

    Serve.

     

  • #49964
     Goodsteel 
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    I love Brussels sprouts. I’m going to have to try this!!!

  • #49971
     Rattlesnake Charlie 
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    I have found simply slowly cooking them until they start to brown in a skillet with just enough bacon grease (what else would a good country cook use?), then at the end a little balsamic vinegar to loosen up what stuck to the bottom of the pan, is pretty darned hard to beat. I like to stir them often to prevent a “hot spot”.

  • #49972
     Rattlesnake Charlie 
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    I failed to mention that I often cook up a big batch as it makes the same mess on the stove as a small batch. Let them cool, then use a vacuum seal bagging unit, and freeze them. They seem to come out fine. Want them a little crunchy? After warming in the microwave, into the toaster oven they go. I have people sniffing around at work after I’ve warmed up a batch.

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