Olive Oil and Bacon Brussel Spouts:
1/2 pound lean bacon, finely diced
1 medium yellow onion, diced
2 cloves garlic, minced
2 pounds Brussels sprouts, trimmed
Salt and freshly ground black pepper
2 cups chicken broth
4 tablespoons butter
DirectionsIn a heavy-bottomed pot over medium heat, fry the bacon until crisp. Remove the bacon and drain on paper towels.
Add the broth and cook, covered, over low heat until the sprouts are easily pierced with a fork, about 12 to 15 minutes. Stir in the butter and transfer the sprouts to a serving dish. Garnish with bacon bits and serve.
DID YOU GET THAT?
Here are a few photos of our finished product:
Carol was very excited about the steaks and brussel sprouts! Do not worry, I will give you the scoop on the steaks in time.
A few pointers about the brussel sprouts. We quartered or halved the sprouts depending on size. I personally wanted to quarter them but Carol left a bunch halved. This turned out o be a great idea. The halved sprouts were just a little firmer than the quartered sprouts. This added a great texture. They were not crunchy, but they had more substance to them.
Also, we added more bacon to the recipe (Duh!). This made the need for salt much less. I would recommend mincing some extra garlic to enhance the flavor.
In the end, this side is a must have for many many weekend and weekday dishes!
Okay... one more cooking photo:
Albbie and I enjoy the finer things in life... like red meat, roses, and a couch. More on the red meat another day.
NOW FOR AN EGG UPDATE:
As most of you know, this blog is primarily an egg blog. I etch eggs in my spare time and have a lot of fun doing it. Since I have been etching eggs for well over 13 years now, I have created countless designs. It is now a challenge to create different works of art. Last night I banged out a few eggs, all of which were new!
Here is one of the newest designs: