Seared Brussels Sprouts With Bacon Lardons Recipes

BRUSSELS SPROUTS LARDONS

Steps:

• Heat the olive oil in a large (12-inch) saute pan and add the pancetta. Cook over medium heat, stirring often, until the fat is rendered and the pancetta is golden brown and crisp, 5 to 10 minutes. Remove the pancetta to a plate lined with a paper towel.
• Add the Brussels sprouts, salt, and pepper to the fat in the pan and saute over medium heat for about 5 minutes, until lightly browned. Add the raisins and chicken stock. Lower the heat and cook uncovered, stirring occasionally, until the sprouts are tender when pierced with a knife, about 15 minutes. If the skillet becomes too dry, add a little chicken stock or water. Return the pancetta to the pan, heat through, season to taste, and serve.
• Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, salt, and peppercorns in a 16 to 20-quart stockpot with 7 quarts of water and bring to a boil. Skim the surface as needed. Simmer uncovered for 4 hours. Strain the entire contents of the pot through a colander, discarding the chicken and vegetables, and chill. Discard the hardened fat, and then pack the broth in quart containers.

SOUTHERN-STYLE BRUSSELS SPROUTS WITH LARDONS

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Cut bacon into 1/4-inch thick strips (lardons).
• Heat oil in a large skillet over medium heat. Add bacon lardons and cook until crispy, 5 to 7 minutes. Remove skillet from the heat and transfer bacon to a paper towel-lined plate. Reserve bacon drippings in the skillet.
• Place Brussels sprouts on a sheet pan and season with salt and pepper. Drizzle with some of the bacon drippings and toss to coat.
• Roast in the preheated oven for 15 minutes. Turn on the broiler and broil until Brussels sprouts are a little charred, 5 to 6 minutes.
• While the Brussels sprouts are cooking, heat the skillet with the remaining bacon drippings over medium heat. Add onions and saute slowly until caramelized, 15 to 20 minutes.
• Remove Brussels sprouts from the oven and add to the skillet with corn and thyme. Stir until combined and cook until heated through, about 5 minutes.

SEARED BRUSSELS SPROUTS WITH BACON LARDONS

Steps:

• Add bacon and olive oil to 12-inch nonstick skillet. Add enough water to barely cover and cook over medium-high heat, stirring to break up bacon. Allow water to completely evaporate, about 8 minutes. Continue to cook, stirring and tossing occasionally until bacon is crisp on all sides, about 8 minutes. Transfer to fine mesh strainer set over large heat-proof bowl. Toss sprouts in bowl with bacon fat until well coated. Wipe out skillet and add 1 teaspoon bacon fat. Heat over high heat until smoking. Add as many sprouts as fit in single layer face down to skillet and cook without moving until deeply charred, about 3 minutes. Flip and cook on until second side is charred and sprouts are tender-crisp throughout, about 3 minutes longer. Season to taste with salt and pepper and transfer to serving bowl. Repeat with remaining sprouts. Add rendered bacon to serving bowl and toss all to combine. Serve immediately.

ROASTED BRUSSELS SPROUTS WITH BACON

Steps:

• Preheat oven to 450°. In a large bowl, toss Brussels sprouts, bacon, olive oil, salt and pepper. Transfer to a 15x10x1-in. baking sheet. Roast, stirring halfway through cooking, until sprouts are tender and lightly browned, 20-25 minutes. Drizzle with balsamic glaze; serve warm.