Brussels Sprouts with Bacon
Brussels sprouts are a miniature member of the cabbage family that has seen a well deserved rise in popularity in recent years; with restaurants now featuring dishes ranging from Brussels sprouts brushcetta, Brussels grilled cheese, raw Brussels slaw, to charred Brussels pizza. As with all cabbage relatives, we particularly love our Brussels cooked at high heat with punchy accents of garlic, vinegar, salt, and bacon. Brussels Sprouts With Bacon is simple and delicious; a perfect fall side. If you are looking for more Brussels inspiration, check out our Barley Risotto With Roasted Brussels Sprouts.
Yield: Serves 4
Ingredients:
- 1 1/2 pounds Brussels sprouts, trimmed and cut in half
- 1/4 pound thick cut bacon, cut into short 1/4" wide strips
- 3/4 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 2 garlic cloves, peeled and crushed
- 4 tablespoons apple cider vinegar
Steps:
- Cook the bacon, in a large pan on medium low heat, until cooked through and crisp, approximately 7-10 minutes.
- Remove the bacon from the pan, and drain the bacon fat, reserving 4 tablespoons (discard the rest).
- Return the 4 tablespoons of bacon fat to the pan, and turn the heat to high. Wait for the pan to heat up again, just short of smoking (1-2 minutes), then add the Brussels sprouts. Cook, stirring occasionally to prevent the sprouts from burning but allowing time for each side to brown. Cook for approximately 6 minutes, or just until your largest Brussels are nearly cooked through. Keep your heat as high as possible (just short of smoking) during this step to maximize the browning.
- Once the Brussels sprouts are cooked through and golden brown, add the salt, pepper, and garlic. Stir continuously while cooking for 1 minute. Add vinegar, and stir, scraping browned bits from bottom of the pan, cooking for 1 minute more. Remove from the heat. Taste and adjust the salt and vinegar to your preference.
- Toss with the reserved bacon and serve immediately.
Sautéed Red Cabbage with Bacon
Sautéed Red Cabbage with Bacon showcases our only edible crop this year, Paul's guerrilla red cabbages. While we do enjoy a good cabbage slaw in the summer months, fall has us yearning for our classic Sautéed Red Cabbage with Bacon, a dish which balances the sweetness of caramelized onions and cabbage with tart vinegar and salty bacon. This spring, Paul surreptitiously planted a mini colony of red cabbages in our front flower garden, nestled between daylilies and daisies. With sunny spots in scarce supply, Paul was adamant that winter was coming...and we needed to ensure an ample supply of sauerkraut and cabbages for the lean months!
Smoked Wings with Rye Whiskey Peach Sauce
It is peach season in Western Pennsylvania, and nothing shouts summer like Smoked Wings with Rye Whiskey Peach Sauce. These wings are slow roasted to tender perfection with a rich pecan smoke flavor and finished on the grill to crisp the skin. Oak-aged spirits pair beautifully with peaches (see our Salted Rum Caramel with Grilled Peaches & Ice Cream), and we find that Wigle's Aged Rye Whiskey is the perfect foil to sweet summer peaches and smokey wings. This Carolina inspired barbecue sauce is quick, easy, and versatile -- delicious on everything from these wings to ribs to burgers.
Barley Risotto with Roasted Brussels Sprouts
Risotto is an elevated dish with rustic origins, and is thought to originate from the rice growing regions of northern Italy. While risotto is often associated with fine dining and classic technique, it does not have to be an intimidating dish. The basic idea behind risotto is slowly simmering and stirring a grain in broth to release its creamy texture. While risottos often call for arborio or other specialty rices, the technique can be used with many different grains. Barley Risotto with Brussels Sprouts is a comforting winter dish, rich with nutty flavor from both the barley and roasted brussels sprouts.
Cream of Asparagus Soup
Paul is in the homestretch of his masters program, and is once again home in the evenings. He has been cooking, smoking and grilling up mountains of food in celebration. I sometimes have trouble focusing on the meal he’s made, because it’s such a novelty to have our evenings together again. To warm us up on this cold spring week, Paul made a extraordinary Cream of Asparagus Soup and fresh sourdough bread. The secret, I discovered, was in the short cook time on the asparagus, and the addition of peas for color and sweetness at the end of cooking. Paul finished the soup with savory flavor boosts of parmesan and vinegar to add depth to this quick spring soup.
Grilled Potato Salad with Jalapeno, Bacon, & Blue Cheese
Grilled Potato Salad with Jalapeno, Bacon, and Blue Cheese is inspired by my father-in-law’s love of bacon, blue cheese, and caramelized onions. This 'salad' is decadent and packed with rich flavors. The grilled new potatoes are tossed in a garlic jalapeno vinaigrette and layered with smoky slices of thick-cut grilled bacon, sweet charred red onions, and pungent blue cheese. Move over mayo, there's a new potato salad in town!
