by aargersi
View
my 180 recipes »
aargersi's Notes:
1 pound brussel sprouts Ask a question about this ingredient
1/4 cup chopped pecans Ask a question about this ingredient
1/2 cup sun dried tomatoes Ask a question about this ingredient
4 strips center cut bacon Ask a question about this ingredient
2 cloves chopped garlic Ask a question about this ingredient
2 tablespoons olive oil Ask a question about this ingredient
1/4 cup chopped onion Ask a question about this ingredient
1 teaspoon minced fresh rosemary Ask a question about this ingredient
1/2 cup dry sherry Ask a question about this ingredient
1/2 cup chicken broth Ask a question about this ingredient
salt and pepper to taste Ask a question about this ingredient
Get a large pot of salty water boiling. Trim the brussles sprouts and cut them in half. Blanch them in the boiling water for 2 minutes, then plunge them in ice water. When chilled, remove, pat dry and set aside.
Ask a question about this stepToast the pecans in a large skillet, then set aside.
Ask a question about this stepWarm the skillet to medium high, and add the olive oil. Chop the bacon into 1/2 inch chunks and add to the skillet, along with the onion. Cook until the onions are caramelized and the bacon has crisped. Chop the sundried tomatoes and add them along with the brussel sprouts and garlic. Allow to cook until the brussel sprouts begin to brown, then add the sherry, broth, and rosemary. Cook until the liquid is evaporated, taste and add salt and pepper as needed. Top with toasted pecans and serve.
Ask a question about this stepOh wow. Stunning!
Aldo Sohm is the award-winning Chef Sommelier at Le Bernardin in NYC.
Wow that sounds good!