MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Brussels Sprouts With Bacon & Chestnuts
Categories: Vegetables, Pork, Nuts, Poultry, Citrus
Yield: 8 Servings
1 lb Brussels sprouts
1/3 lb Thick-sliced bacon; in 1/4"
- pieces or batons
1 md Red onion; chopped
20 Canned, roasted, chestnuts;
- up to 25, quartered or
- rough chopped
1/4 c Chicken stock
Salt & pepper
Lemon wedges; to serve
Chestnuts are delicious, but a major pain to roast and shell (have
you ever exploded chestnuts all over your kitchen? I have). Canned
(jarred more like it) chestnuts actually work better in recipes
than the kind you roast and peel yourself. The texture and moisture
content is more consistent. So, we suggest using canned roasted
chestnuts for this recipe. You can of course roast and shell your
own if you prefer.
Put a large pot of salty water on the stove to boil. While the
water is heating, cut the brussels sprouts in half and slice
thinly, starting at the top of the sprout and working back toward
the stem. Discard the last 1/4" of the stem side.
Cut the bacon into pieces about 1/4" wide and put them in a large
saute pan over medium heat.
Once the water is boiling, add all the brussels sprouts and boil
them for 2 minutes. While the sprouts are boiling, get a large bowl
of ice water ready. Transfer the brussels sprouts to the ice water
(this will shock them vibrant green and stop the cooking) and chill
thoroughly. Move to a colander to drain.
When the bacon is almost done, add the chopped red onion and toss
to combine. Turn the heat to high and stir-fry the bacon and onion
until the onion begins to brown.
Add the chestnuts and brussels sprouts to the saute pan with the
bacon and onions. Add the chicken stock and toss to combine. Stir
in about 1 ts of salt, more or less to taste. Cook over high heat
for 2 to 3 minutes. Add pepper to taste.
Serve hot with lemon wedges. Squeeze a little lemon juice over the
sprouts right before you eat them.
Recipe FROM:
http://www.simplyrecipes.com
Uncle Dirty Dave's Kitchen
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