Heart Attack Brussels Sprouts Recipes
HEART ATTACK BRUSSELS SPROUTS
The women in my wife's family go nuts over this. It is based on an Emeril recipe, but I made a bunch of changes. I make some variations, but here's a good one. Depending on the turnout this will feed about 10. I only make it in large quantities because it's a Holiday dish. The name is derived from the fat content (which is HUGE).
Provided by franzcooks
Categories European
Time 1h25m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Blanch the Brussels sprouts in about 3 quarts of salted boiling water for about 10 minutes.
- When the 10 minutes is done, plunge the sprouts into cold, salted water and drain.
- While the sprouts are boiling start the sauce. Heat a sauté pan on Medium heat.
- When the sauté pan is ready, add the pancetta.
- Cook until the pancetta has rendered its fat.
- Add the lard (if necessary).
- When the lard is rendered, add the pine nuts.
- Stir this occasionally for about 10 minutes.
- Add the shallots and stir every once in a while for about five minutes.
- Add the garlic and stir more often for about a minute.
- Throw in the butter.
- Stir every once in a while until the butter is melted.
- Once the butter is melted, throw in the Brussels sprouts, and cut the heat back to low.
- Cover and simmer for about 35 minutes. Stir when you feel like it.
- Turn off the heat and grate the cheese over the top. Stir at about 1/3 increments (as far as adding the cheese).
- The picture shows Variation 1 with Prosciutto ham. Just dice it and stir it at about the 20 minute simmering mark.
Nutrition Facts : Calories 310.9, Fat 27, SaturatedFat 14.9, Cholesterol 63, Sodium 297, Carbohydrate 12.7, Fiber 3.7, Sugar 2.6, Protein 8.1
BRUSSELS SPROUTS GRATIN
A great way to have Brussels sprouts with a little more flair. The cream takes away the bitterness you usually find in Brussels. This is a family favorite during the holidays!
Provided by Creative Caterer
Categories Side Dish Vegetables Brussels Sprouts
Time 1h
Yield 4
Number Of Ingredients 7
Steps:
- Preheat an oven to 400 degrees F (200 degrees C). Lightly grease a baking dish.
- Bring a large pot of lightly salted water to a boil. Add the Brussels sprouts and cook uncovered until tender, about 8 minutes. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the Brussels sprouts are cold, drain well, and cut in halves or quarters, depending on size. Set aside.
- Meanwhile, place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until limp and lightly browned, about 5 minutes. Reduce heat and stir in the Brussels sprouts. Season with salt and pepper then toss for about 1 minutes to evenly distribute the seasonings. Arrange bacon and Brussels sprouts on the prepared baking dish. Pour cream evenly over the Brussels sprouts, then sprinkle breadcrumbs and Parmesan cheese on top. Distribute pieces of butter over the bread crumbs.
- Bake in the preheated oven until golden brown and heated through, 20 to 25 minutes.
Nutrition Facts : Calories 312.4 calories, Carbohydrate 15.8 g, Cholesterol 69.9 mg, Fat 25.4 g, Fiber 3.3 g, Protein 8 g, SaturatedFat 13.7 g, Sodium 625.1 mg, Sugar 0.5 g
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