My sister in laws birthday is V-day so we celebrate V-day the day before or after.
Had some nice T-bones and fresh Brussel sprouts so we had an early V-day meal.
SPOG, Henderson's Relish on the steaks. KBB, and cherry. High temp WSM.
For the Brussels cast iron stove top. Crisp bacon over medium heat. Remove bacon leave grease in CI. For this I toasted pine nuts also.
Add Brussels to bacon grease. Allow to caramelize. Add in one 12 oz. beer or cider. Add two tablespoons minced garlic, 1/4-1/2 cup dried cranberries, toasted pine nuts, and crumbled bacon. Summer down until liquid is almost gone. You may need to cover.
EDIT: Detailed Brussel recipe
2 pounds Brussels Sprouts
6 ounces, weight Thick Cut Bacon, Chopped
1 whole Shallot, Peeled And Sliced
12 ounces, fluid Bottle Beer, Something Light And Crisp OR Hard apple cider
½ teaspoons Salt
¼ teaspoons Pepper
1 pinch Crushed Red Pepper
Optional ingredients: raisins, dried cranberries, currents, dates, pecans, almonds, toasted pine nuts, etc.
Trim the ends of each Brussels sprout, removing excess leaves. Cut the sprouts in half, leaving the smallest sprouts whole.
Place a large skillet over medium heat. Add the chopped bacon and saute until crisp.
Add the sliced shallot. Saute another 2-3 minutes to soften. Then add the Brussels sprouts. Stir and sear the sides of the sprouts for 4-5 minutes.
Pour the bottle of beer into the skillet. Add the salt and both peppers and any of the optional ingredients. Bring to a simmer and lower the heat a little. Stir and simmer until the beer has reduced to a glaze and the sprouts are cooked through,–12-15 minutes.
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Had some nice T-bones and fresh Brussel sprouts so we had an early V-day meal.
SPOG, Henderson's Relish on the steaks. KBB, and cherry. High temp WSM.
For the Brussels cast iron stove top. Crisp bacon over medium heat. Remove bacon leave grease in CI. For this I toasted pine nuts also.
Add Brussels to bacon grease. Allow to caramelize. Add in one 12 oz. beer or cider. Add two tablespoons minced garlic, 1/4-1/2 cup dried cranberries, toasted pine nuts, and crumbled bacon. Summer down until liquid is almost gone. You may need to cover.
EDIT: Detailed Brussel recipe
2 pounds Brussels Sprouts
6 ounces, weight Thick Cut Bacon, Chopped
1 whole Shallot, Peeled And Sliced
12 ounces, fluid Bottle Beer, Something Light And Crisp OR Hard apple cider
½ teaspoons Salt
¼ teaspoons Pepper
1 pinch Crushed Red Pepper
Optional ingredients: raisins, dried cranberries, currents, dates, pecans, almonds, toasted pine nuts, etc.
Trim the ends of each Brussels sprout, removing excess leaves. Cut the sprouts in half, leaving the smallest sprouts whole.
Place a large skillet over medium heat. Add the chopped bacon and saute until crisp.
Add the sliced shallot. Saute another 2-3 minutes to soften. Then add the Brussels sprouts. Stir and sear the sides of the sprouts for 4-5 minutes.
Pour the bottle of beer into the skillet. Add the salt and both peppers and any of the optional ingredients. Bring to a simmer and lower the heat a little. Stir and simmer until the beer has reduced to a glaze and the sprouts are cooked through,–12-15 minutes.
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