As I
sit here enjoying a second helping of pure goodness, I can only but shake my
head that something I so despised as a child; I now cannot imagine NOT
eating! Regularly! For 50 years I’ve been missing such
awesomeness, such complex flavor! What could it be, what could be so
satisfying that I rue missing it for all this time…Brussels sprouts you say?
Seriously,
what kid grew up loving Brussels sprouts? I recall them floating in the
pot of boiling water, boiling away for eternity, like all vegetables were
cooked when I was young! All boiled WELL into submission! Then
to the plate where mushy, sour and stinky ‘cabbage nuggets’ waited for
me. Time and time again I tried to wait them out, for my Mom to let me
slide and leave the table without choking them down. Not a chance.
Thankfully she was kind enough to only serve a few onto my plate. So when
she wasn't looking, I would quietly "fling" them, one by one into the
centerpiece on the table! Ha! She would never know ‘til those little hard
rocks rolled out one day! And by then, they would be unidentifiable! I'll
tell you one thing, I knew I would NEVER make my kids eat these horrid little
things!
Fast
forward, oh maybe 50 years. My husband decides he’s going to try a recipe
he saw or heard about somewhere. Yes, Brussels sprouts were about to
creep back onto my plate! And let me tell you, I couldn’t be
happier! What changed? Was it me? Was it the preparation? Well,
something fabulous happened and now I crave those little buggers!
I've recently been known to make a restaurant dining decision based on
whether or not they have these delectable little balls of goodness on their
menu! Truth! I hope you've had a laugh with me today! Enjoy
this recipe; it’s truly fantastic!
Bacon Brussels Sprouts (serves 2)
Ingredients:
12-14 small
Brussels sprouts
2 bacon rashers,
minced
2 garlic cloves,
thinly sliced
¼ cup olive oil
2 tablespoons Sea
or Kosher salt
Salt and pepper
Method:
- Bring a
pot of water to the boil. Add Sea salt.
- Blanch
Brussels sprouts for 4-5 minutes depending on size, then drain and refresh in
cold running water.
- Cut
sprouts in half lengthwise.
- Heat olive
oil on high. Add bacon and cook 1-2 minutes.
- Add
Brussels sprouts and fry until they start to brown around the edges and the
bacon crisps.
- Add garlic
slices and fry 1 minute until softened (do not over cook garlic).
- Drain Brussels sprouts to remove excess oil. Serve hot.
View the Original Blog Post here http://rondahartman.com/brussels-sprouts-yes-please/
Content Distribution Provided by Freskos
Media an Atlanta
Internet Marketing Company