Anyone got any good ones?

Last night I made a new one that I saw on TV yesterday morning.

It involves brussel sprouts.

If you don't like them, carry on with your day...

Still here? OK...

Take 1 pound of BS and cut off the stems and discard the really lose outer leaves. Wash in sink.

Heat a heavy pan over medium high heat. Once hot, add 6 strips of bacon. Yeah, I went there. What did you expect?

Brown the bacon and once browned remove to a paper towel.

While the strips of unkosher heaven are browning, slice the BS the long way into pretty thin slices. I tried to get five or six slices for an average BS.

Once the bacon is done and removed from the pan, LEAVE the grease in the pan (hopefully you didn't burn the strips. If so, flog yourself.) and add two to three tablespoons of butter. as the butter melts, drop in the chopped BS. Toss your BS to coat with butter and rendered fat. add S+P to taste (I go easy on the salt for this due tot he bacon grease saltiness).

The goal in the cooking is not to get a mush but to really soften up the BS. When they are 'almost' done, squeeze one large lemon over them, and crumble the strips of "why did the Jews outlaw this" back into the pan.

Toss a few times and plate.

 

Bacon, the reason they taste so good. I've seen so many recipes lately for sprouts, and they all have had bacon in them.

 

No sense fighting it...

 

prep BS as you did
Blanch in broth (Your choice of flavored liquid) for 8 min
(If you are working ahead, store them for 2-3 days at this stage)
When room temp cut in 1/2 and brown in butter and olive oil
Perfect side dish for those working the (gasp) non bacon aspect

 

I love that your directions all say "BS"

and bacon

 

I often make this veggie side dish. Easily changed to suit your tastes

1 Pepper of whichever color you prefer
1/2 Vidalia onion
1 bunch of Asparagus
1 each green and yellow squash
Mushrooms, as many as you see fit
1 clove of garlic

I chop the onion, asparagus, and pepper into decent bite sized chunks, then slice the squash and mushrooms into 1/4-3/8" sections, finally I mince the garlic and throw it all in a large mixing bowl.

Lightly coat everything with evoo, then season it. I use a little seasoning salt, followed by a decent amount of a spice rub that I have http://www.thespicehouse.com/spices/...r-butchers-rub

for cooking it depends on what Im doing, if Im cooking in the house I throw them in a wok and cook them until they are hot but still crunchy, If Im cooking on the grill I put them in aluminum foil and throw them on the grill for about 15 minutes depending on how hot I have it, turning them halfway