Brussel sprouts belong to the Gemmifera group of the cabbage family (Brassica oleracea).   Brussel sprouts are rich in vitamins A and C, iron, potassium, and fiber. Growing up, I thought they were little cabbages.  Brussel sprouts have been traced back to China; sometime in the thirteenth century culinary researcher say they were grown in Brussels.  When buying sprouts, always pick firm sprouts with no loose leaves and bright green in color.

4 slices bacon, 1 small white onions, sliced, 1 pound fresh Brussel sprouts, walnuts, white truffle oil, balsamic vinegar, red pepper flakes, granulated garlic, salt, and white pepper.

Get out a deep heavy skillet, add the bacon fry until crispy. Remove bacon and set aside. When cool, chop.  Add the onion slices to the skillet, fry the onions until browned.  Remove them and set aside.  Wash the sprouts in cold water; trim off the stem ends and any loose leaves.  Get out a bowl, add the sprouts, 1 tablespoon of salt, and enough water to cover the sprouts.  Soak the sprouts in the salted water for 10-minutes. Drain, dry them off with paper towels, cut in half lengthwise, set them aside. Add 1-inches of lard to the skillet.  When the is hot, but not smoking, add the sprouts.  Toss the sprouts until they are tender and brown on both sides.  Remove them from the skillet and drain on a couple of paper towels.  Dump the drained sprouts onto a platter, lightly sprinkle with red pepper flakes, granulated garlic, salt, pepper, toss to ensure the seasoning is all over the sprouts. Top the sprouts with the chopped walnuts, fried onions and bacon.  Lightly drizzle the truffle oil and balsamic vinegar on top.

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