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| Food Mood: Warm and Hearty | |
| Cuisine: New American/Regional | |
Description |
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| Cathy Clinger's Slaw still has our chefs talking. She's shared her recipe with ChefsLine -great as a side dish for sausages, pork chops, and even Thanksgiving dinner. |
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Servings: 10-12 |
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Ingredients |
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| 1 Package of fresh Brussels sprouts (approx. 15-20) 1 large purple, vidalia or sweet onion 2-4 fresh Red Cherry Peppers or ripened jalape?os 3-4 strips of thick cut bacon 1-2 Tbsp olive oil 2-3 Tbsp chicken broth, dark beer or water Balsamic Vinegar to taste Salt and Pepper Tabasco / hot sauce |
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Method |
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| Separately, thinly slice all vegetables using a sharp knife or mandolin. Remove seeds from peppers before slicing. Avoid using a food processor as it will gum up all the veggies. Slice bacon into lardons . Using a large wok or dutch oven, fry bacon over medium-high heat. Once crisp remove bacon but reserve drippings. Add onions and fry until caramelized. Remove from heat and set aside. Add peppers and fry until you get a good char. Remove from pan while still firm - not mushy - and set aside. To wok or pan, add olive oil and shredded brussel sprouts. Stir fry brussel sprouts for some good char and evenly coat with oil, about 3-5 minutes. Salt and pepper to taste. Add chicken broth, cover and steam brussel sprouts for 2-4 minutes until soft but still firm with some bite and crunch. Return onions, peppers and bacon to slaw and toss with balsamic vinegar. Warm everything up and serve immediately. Splash with some Tbasco sauce or other hot sauce if preferred. Salt and pepper to taste. |
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Notes |
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| (The French use the term lardon to refer to bacon that has been diced, blanched and fried). |
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