Pan Fried Brussel Sprouts
Fork-tender Pan Fried Brussel Sprouts ready in 15 minutes. It makes a perfect side dish for any occasion.
Full recipe at:
Bourbon-Braised Brussels Sprouts with Chef Jason Wilson | Holidy Recipes | Martha Stewart
Chef Jason Wilson teaches Martha Stewart how to make braised brussels sprouts with the three b's: bacon, butter, and bourbon.
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Bourbon-Braised Brussels Sprouts with Chef Jason Wilson
Giada De Laurentiis' Bacon and Brussels Sprout Orecchiette | Giada's Holiday Handbook | Food Network
Pasta salad is no longer just a summer food! Giada De Laurentiis uses bacon and Brussels sprouts (a winning combo!) for a holiday twist.
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Giada's Holiday Handbook is the ultimate resource for creative and doable entertaining ideas. In each episode, Giada tackles an entertaining or holiday-focused theme, and offers a clever plan for pulling off the perfect party.
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Bacon and Brussels Sprout Orecchiette
RECIPE COURTESY OF GIADA DE LAURENTIIS
Level: Easy
Total: 1 hr 45 min (includes marinating time)
Active: 25 min
Yield: 8 servings
Ingredients
1 teaspoon kosher salt, plus additional for seasoning pasta water
1 pound orecchiette
1 pound Brussels sprouts, separated into leaves
1 pound apple wood smoked bacon, chopped
1 cup freshly grated Parmesan
3/4 cup extra-virgin olive oil
1/3 cup apple cider vinegar
2 tablespoons Dijon mustard
1/2 cup pomegranate seeds
Directions
Bring a large pot of water to a boil. Season generously with salt and add the pasta. Cook until just under al dente, about 9 minutes. Remove the pasta to a rimmed baking sheet using a spider, allowing it to continue cooking and cool slightly. Return the water to a boil and stir in the Brussels sprout leaves. Simmer for 30 seconds. Remove the leaves to the same tray using a spider. Cool slightly.
Add the bacon to a medium skillet and place over medium heat. Cook, stirring often with a wooden spoon, until the bacon is brown and crispy, about 10 minutes.
Meanwhile, whisk the Parmesan, olive oil, vinegar, mustard and 3/4 teaspoon salt together in a large bowl. Add the slightly cooled pasta, Brussels sprouts and the remaining 1/4 teaspoon salt. Remove the crispy bacon to the bowl with a slotted spoon and toss well to coat. Sprinkle with the pomegranate seeds and toss gently if desired. Allow the salad to marinate at room temperature for 1 hour or refrigerated up to 4 hours before serving.
Cook’s Note
You can also blanch and shock the Brussels sprout leaves. To do so, prepare an ice bath in a medium bowl. Prepare the pot of water as above. Cook the leaves until bright green and just tender, about 1 minute and 30 seconds. Remove the leaves to the ice bath, using a spider, to shock, until chilled. Drain well and blot dry with a towel. Set aside.
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Giada De Laurentiis' Bacon and Brussels Sprout Orecchiette | Giada's Holiday Handbook | Food Network
Brussels sprouts with bacon | Jacques Pépin Cooking At Home | KQED
Don't have enough time to roast brussels sprouts in the oven? Jacques Pepin demonstrates another way to prepare this Fall vegetable, cutting them into thin slices and pan cooking with bacon. A nice side dish for the holidays or any time.
What you'll need:
2 oz bacon, 8 oz brussels sprouts, olive oil, salt, pepper.
Jacques Pépin Cooking At Home
Episode 135: Perfect Brussels Sprouts
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Jacques Pépin Cooking At Home features short recipe videos that transform readily-available ingredients into exciting new dishes, perfect for newly-anointed home cooks and seasoned chefs alike. Presented by the Jacques Pépin Foundation, an organization dedicated to enriching lives and strengthening communities through the power of culinary education.
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Jacques Pépin Makes Sauteed Brussels Sprouts | American Masters: At Home with Jacques Pépin | PBS
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Jacques Pépin shows us a simple but tasty Brussels sprouts recipe. He likes his Brussels sprouts sauteed and a little browned and crispy on the edges. Crusty, very simple recipe and very delicious.
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Brussel Sprouts
Thanks MrsGriffin41