Creamy Brussel Sprouts

Posted May 29, 2013 by TiAn

Recipe from Williams-Sonoma's "Essentials of Slow Cooking."

Servings

4 servings

Ingredients
4 slices of bacon, about 4 oz. total weight, cut into 1/4 inch chunks
1 pound small Brussels sprouts {halved or quartered if large}, bases trimmed and outer leaves removed
3 large shallots, thinly sliced
1/2 cup chicken broth
1/2 cup heavy cream
1 teaspoon lemon juice
salt and freshly ground pepper
Directions
In a saucepan over medium heat, saute the bacon until crisp, about 5 minutes. Transfer it to a paper towel-lined plate and set it aside. Leave the bacon fat in the pan.
Add the Brussels sprouts and shallots, reduce the heat to medium-low, and saute until the vegetables are coated and barely tinged with gold {2-3 minutes}.
Stir in the broth and cream. Cover, reduce the heat to low, and cook until the Brussels sprouts are tender, 25-35 minutes.
Uncover, add the lemon juice, and season with salt and pepper. Raise the heat to medium and simmer, uncovered, until the liquid is lightly reduced {3-4 minutes}.
Stir in the reserved bacon and serve at once.

The verdict:  

Don't bother until you can get fresh, young brussel sprouts.  I've tried this twice, once with frozen and once with out of season brussel sprouts from the local grocer.  Get them at a farmer's market, in season and then give it a try.  They were bitter, tough, and not very good.  I think this recipe has a lot of potential, but it's a seasonal recipe for certain.  So wait for September time frame when they're being harvested.

Sex on a Grill 2.0: Stuffed & Bacon-Wrapped Grilled Chicken Breast

Sex on a Grill 2.0: Stuffed Bacon-Wrapped Grilled Chicken Breast

Author: A Bachelor & His Grill
Serves: 4

Ingredients 

3 Large Portabello Mushroom Caps, rinsed and stems removed
1 Large Vidalia Onion, sliced ½-inch thick
3-4 Tablespoons Olive Oil
3-4 Cloves Garlic, peeled and minced
Coarse Salt and Freshly Ground Pepper, to taste
2 Tablespoons Balsamic Vinegar
4 Boneless, Skinless Chicken Breasts
8 Ounces Goat Cheese
12-16 Strips Hardwood Smoked Bacon, 3-4 per Breast
12-16 Wooden Toothpicks, soaked in water for 20 minutes before using

Instructions 

Preheat the grill to medium high, ensuring the grates are clean and well-oiled.
Put the portobello mushrooms and onions in a large mixing bowl and drizzle with olive oil.
Add the minced garlic to the mushrooms and onions, seasoning to taste with salt and pepper and tossing to coat evenly. 

Lay the seasoned mushrooms, stem-side up, and onions on the grill, grilling each 4-6 minutes per side.
Remove both from the grill, chop roughly and splash with balsamic vinegar. Set aside to cool completely.
Cut into the side of the chicken, creating a deep pocket inside the breast, with caution to not pierce through or butterfly the meat. 

Gently, but liberally, stuff the chicken with cheese, followed by grilled veggies.
Lay 3-4 bacon strips per breast on a cutting board, one next to another with no spaces.
Place the stuffed breasts over the bacon strips, tightly rolling and wrapping the chicken.
Insert water-soaked toothpicks through bacon, securing the wrapping. 

Grill for 15-20 minutes over indirect heat, rotating every 5-7 minutes, or until the bacon is crisp and the internal temperature of the chicken reaches 165 degrees. 

Pull the chicken from the grill, set on a cutting board, tent with foil and allow to rest for 3-5 minutes.
Plate, serve and ENJOY!

Notes

You may want to render the fat from bacon in advance of grilling to decrease the likelihood of flare-ups and burned chicken. Simply fry the bacon on the stove until it renders its grease but while it’s still pliable enough to wrap around the chicken. Recommendation: If using a charcoal grill, slant the coals to one side and cook the chicken indirectly on the cooler portion of the grill (you may need to adjust cooking times accordingly).

Verdict:

This was delicious, but a LOT of work so I won't make it again unless I want a show-off meal for the BBQ season. BE SURE TO SOAK YOUR TOOTHPICKS FOR 24 HOURS or they WILL burn.