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On the last night in Lake Tahoe, I made a simple but very satisfying dinner for my family…Seared filet mignon with butter and parsley, boiled and pan roasted fingerling potatoes and shaved brussels sprouts with crispy bacon. The whole process took about 30 minutes and everyone was very happy with the results.
Shaved Brussels Sprouts with Bacon
4 slices bacon, diced into ½ inch pieces
2 Tbs. butter
2 # brussels sprouts, cut in ½ through the stem then cut into ¼ inch slices
Salt and pepper to taste
In a medium sauté pan over medium low heat, cook the bacon, stirring occasionally, until crisp, about 5-8 minutes. Using a slotted spoon, remove the bacon and let drain on a paper towel lined plate. Set aside.
Drain all but 1 Tablespoon of the bacon fat and add the butter to the pan. Increase the heat to medium and add the shaved (sliced) brussels. Cook until brussels are cooked through but still have a bright green color, about 3-5 minutes. Stir in bacon and season with salt and pepper to taste.Serves 4-6
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chefonthemove posted this
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Chef On The Move is a place to share my recipes, cooking demos and techniques, travel and adventure tips and all things related to good food from the source, good times and good living. My many years of cooking jobs in the restaurants, homes, test kitchens and TV studios in San Francisco, Italy, and in New York with Bobby Flay, the renown chef Eric Ripert, and currently with Martha Stewart, have given me a broad and diverse range of food knowledge. Here I combine my professional experience with my life-long incurable habit of leaving my home for adventure, travel, and the search for great food.
