Viewing 3 reply threads
  • Author
    Posts
    • #49917
      Artful
      Participant
      • Gold
      • ★★★
      • Posts: 187
      • Comments: 428
      • Overall: 615

       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
      Keymaster
      • Gold
      • ★★★
      • Posts: 208
      • Comments: 2452
      • Overall: 2660

      I love Brussels sprouts. I’m going to have to try this!!!

    • #49971
      Rattlesnake Charlie
      Participant
      • Gold
      • ★★★
      • Posts: 152
      • Comments: 679
      • Overall: 831

      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
      Participant
      • Gold
      • ★★★
      • Posts: 152
      • Comments: 679
      • Overall: 831

      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.

Viewing 3 reply threads
  • You must be logged in to reply to this topic.

© 2017 Goodsteel Forum. Designed by Covalent Designs, LLC.