Posts Tagged 'vegetables'

Brussels Sprouts and Bacon

Brussels Sprouts with Bacon

Brussels Sprouts and Bacon

Doesn’t bacon make everything taste better?

It’s so funny to think about … but when I was a kid I used to say I was allergic to brussels sprouts!  I hated them that much!  Fast forward to adulthood … and now they are one of my favorite things!

Part of the trick is not to overcook the brussels sprouts.  They get too smelly and pungent if you do. You want them to be just fork-tender after boiling them.

The second part is the bacon.  As I mentioned before, doesn’t it just make everything better?! I like to use a really smoky bacon like Benton’s when making mine.

My friend Kelly English inspired me to come up with this recipe. He serves a version of this warm dish as a first-course salad at Restaurant Iris, his popular Memphis restaurant. I dish it up as a hearty side.

Enjoy!

Brussels Sprouts and Bacon

1 1/2 pounds Brussels sprouts
Kosher salt
3 slices of bacon, cut into 1/4-inch pieces
2 tablespoons unsalted butter
Freshly ground black pepper

Trim the bottoms off of the Brussels sprouts and slice in half.

Over high heat, bring a large pot of salted water to a boil. Add the sprouts and cook until fork tender, about 7 to 8 minutes. Drain and reserve.

In a large skillet over medium-high heat, cook the bacon until crispy, about 4 minutes. With a slotted spoon, transfer the bacon to a paper towel lined plate to drain. Reserve.

Pour all but about 1 tablespoon of fat from the skillet. Add the butter and allow it to melt. Add the sprouts and sauté until they are lightly browned, about 5 minutes. Season with salt and pepper to taste. Return the bacon to the pan and toss to combine. Serve warm.

Serves 6.

Cooking Tip: Regular bacon is fine, but for an extra bacon-y flavor, use thick-cut artisan bacon or Italian pancetta.

Do-Ahead: The Brussels sprouts can blanched ahead of time and then reheated when sautéed. 

From Simply Suppers by Jennifer Chandler

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Grilled Bok Choy with Ponzu Ginger Sauce

Bok Choy 0408

Grilled Bok Choy with Ponzu Ginger Sauce

Looking for a different side dish?

Try grilled bok choy!  This Asian cabbage is in season in the summer months and it truly is delicious.  I prefer to use baby bok choy because it is more tender than the regular size. That said, you can use the larger heads of bok choy for this recipe if you prefer.

When cooking or grilling it, I find that the toasted sesame oil adds a nice flavor to this Asian-inspired dish. For a more neutral flavored bok choy, substitute olive or vegetable oil.

Drizzle a simple but flavorful Ponzu Ginger Sauce  over the top for the finishing touch!

Enjoy!

Grilled Bok Choy with Ponzu Ginger Sauce

For the Ponzu Ginger Sauce:
1/4 cup soy sauce
2 tablespoons water
1 tablespoon rice vinegar
1 tablespoon freshly squeezed lime juice
1/2 tablespoon grated fresh peeled ginger
1 scallion, thinly sliced

For the Bok Choy:
Vegetable oil, for the grates
4 heads baby bok choy (about 1 pound)
2 tablespoons toasted sesame oil
Kosher salt and freshly ground black pepper

To make the Ponzu Ginger Sauce: In a small bowl whisk together the soy sauce, water, vinegar, lime juice, ginger, and scallions. Reserve.

To make the bok choy: Preheat a clean grill to medium with the lid closed for 8 to 10 minutes. Lightly brush the grates with oil.

Cut the bok choy heads in half lengthwise. Brush the bok choy with the sesame oil. Season with salt and pepper to taste.

Place the bok choy on the grill, cut side down. Close the lid and cook, turning once or twice, until tender and lightly charred, about 3 to 4 minutes per side.

Place the bok choy on a platter and drizzle with ponzu sauce to taste.

Serves 4.

Do-Ahead: The Ponzu Ginger Sauce can be made the night before. Cover and refrigerate until ready to use.

 

This recipe is from my book Simply Grilling.

Photo by the talented Justin Fox Burks.

Food styling by me.


Jennifer Chandler

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