mission inconceivable: brussel sprouts

I’m not terribly fond of vegetables and, unfortunately, it is evident in my cooking and diet. Since I’ve been trying to eat better I have searched for different ways to prepare vegetables and avoid reliving the nightmares of my youth.

Growing up I used to liberally apply French’s yellow mustard to most vegetables as a means of getting them to slide down my throat. While this method was necessary while living under my parent’s roof, it was an entirely different story once the decisions were mine alone to make.

As I made my weekly run to Trader Joe’s I noticed that they had fresh brussel sprouts still on the stalk. Seeing them reminded me of a Thanksgiving show I saw on Food Network last year where Chef Michael Symon demonstrated an interesting preparation that he serves at his holiday table.

With a great deal of wonder I set out to recreate his dish in hopes that I could change my opinion of these little cabbage like substances. In the end I was rewarded for my bravery and gained new insight to the tried and true culinary axiom that bacon can make anything taste better.

sauteed shredded brussel sprouts

adapted from Chef Michael Symon

hardware

saute pan
measuring cups and spoons
knife, cutting board and wooden spoon

software

1 brussel sprout stalk (about 1 pound)
6 bacon slices, chopped
1 tablespoon olive oil
1 tablespoon butter
3 garlic cloves, minced
2 tablespoon balsamic vinegar
1/4 cup chicken stock
2 tablespoons horseradish mustard
1/4 cup pecans, chopped
1 tablespoon flat leaf parsley, chopped
salt and pepper, to taste

assemblage

• remove brussel sprouts from the stalk, cut in half and chopped
• render the bacon in the saute pan until crispy
• add the shredded brussel sprouts, olive oil and butter and garlic, saute for two to three minutes
• deglaze the pan with the rice wine vinegar and chicken stock
• stir in the mustard, pecans and parsley, cook for two to three minutes
• adjust seasoning, if necessary

presentation

With the sauted shredded brussel sprouts finished I piled them up on a plate and served them with some Korean style sesame short ribs. Regrettably I over seasoned them a touch, but they were otherwise quite tasty. I thought the addition of rice wine vinegar would be good, but in hindsight I think the sweetness from balsamic would have been a better choice. Also, I was forced to use walnuts instead of pecans, which were good, but the substitution was rather obvious.