Brussels Sprouts Lardons

Name: Brussels Sprouts Lardons
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6 serving(s)
Ingredients: 2 tablespoons extra virgin olive oil; 4 ounces thick-cut bacon (1/4-inch dice, can substitute pancetta); 1 1/2 lbs Brussels sprouts, trimmed and cut in half through stem; 3/4 teaspoon kosher salt; 3/4 teaspoon fresh ground black pepper; 3/4 cup golden raisin; 1 3/4 cups chicken stock

Submitted by Battle in Seattle

"It seems that most of the recipes we find that we REALLY enjoy from Food Network come from Barefoot Contessa. Here's one of her best. It made a Brussels Sprouts lover out of my Brussels Sprouts hater Auntie Bev. We eat them usually at least once a week."

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Ready In:: 35mins
Ingredients:: 7
Serves:: 6

ingredients

2 tablespoons extra virgin olive oil
4 ounces thick-cut bacon (1/4-inch dice, can substitute pancetta)
1 ¹⁄₂ lbs Brussels sprouts, trimmed and cut in half through stem
³⁄₄ teaspoon kosher salt
³⁄₄ teaspoon fresh ground black pepper
³⁄₄ cup golden raisin
1 ³⁄₄ cups chicken stock

directions

Heat the olive oil in a large (12-inch) saute pan and add the bacon. Cook over medium heat, stirring often, until fat is rendered and the bacon is golden brown and crisp, 5 to 10 minutes. Remove the bacon to a towel lined plate, leaving fat in pan.
Add the sprouts, salt and pepper to the fat in the pan and saute over medium heat for about five minutes, or until lightly browned. Add the raisins and chicken stock.
Lower the heat and cook uncovered, stirring occasionally, until the sprouts are tender when pierced with a knife, about ten to fifteen minutes. If the skillet becomes too dry, add a little chicken stock or water.
Return the bacon to the pan, heat through, season to taste, and serve.

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RECIPE SUBMITTED BY

Battle in Seattle

<img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket> I'm a native Idahoan, but spent seven years in Kansas City before moving to Seattle five years ago. I work for a large international nonprofit in fundraising, but my true passion is cooking and baking. My dream in life would be to open my own delicatessen--I do not believe a sandwich to my standards can be found in Seattle. There are some good ones, but not the best. I am married to my best friend, Sean, who also acts as my personal sous chef in our kitchen. We have two cats, Jackson and T-Bone, and love to garden and play outside. We also love to trapse downtown to Pike Place Market and gather ingredients for a delicious meal. You can find anything there, but we especially love the fresh fish selection, of course the produce, the bread from Three Girl's Bakery, the sausages from Uli's, the cheeses from DiLaurenti's, and the hot donuts across the hall. YUM!

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