Fatty 'Cue Brussel Sprouts

Time: 30 minutes 2 Thai bird chilies, stems removed 2 garlic cloves 2 small shallots 4 ounces double-smoked bacon, cut crosswise into thin strips 1 tablespoon coriander seeds, crushed 1 pound brussels sprouts, trimmed and halved Kosher salt 1/4 cup chicken broth 1 tablespoon maple syrup. 1. Combine one of the chilies with the garlic and shallots in a food processor and purée, or use a mortar and pestle. 2. Fry bacon in a large sauté pan over medium heat until most of the fat is rendered, about 5 minutes. Add coriander seeds and stir until fragrant. Transfer bacon to paper towels using a slotted spoon. 3. Add brussels sprouts to the pan, cut sides down, and cook over medium heat until golden brown on the undersides, about 5 minutes. Season with salt and transfer to paper towels. 4. Add garlic-shallot paste and cook over low heat until fragrant, about one minute. Return brussels sprouts to pan and cook, stirring, 1 to 2 minutes. Add chicken broth and bring to a simmer. Cover, reduce heat to low, and simmer until sprouts are mostly tender, about 5 minutes. Uncover and reduce broth to the consistency of a glaze. Thinly slice the remaining chili. Remove pan from heat and stir in the syrup, bacon and sliced chilies. Sprinkle with salt. Yield: 6 servings.

Photo by Sybil S.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • Time: 30 minutes

  • 2

    Thai bird chilies, stems removed

  • 2

    garlic cloves

  • 2

    small shallots

  • 4

    ounces double-smoked bacon, cut crosswise into thin strips

  • 1

    tablespoon coriander seeds, crushed

  • 1

    pound brussels sprouts, trimmed and halved

  • Kosher salt

  • 1/4

    cup chicken broth

  • 1

    tablespoon maple syrup.

Directions

Time: 30 minutes 2 Thai bird chilies, stems removed 2 garlic cloves 2 small shallots 4 ounces double-smoked bacon, cut crosswise into thin strips 1 tablespoon coriander seeds, crushed 1 pound brussels sprouts, trimmed and halved Kosher salt 1/4 cup chicken broth 1 tablespoon maple syrup. 1. Combine one of the chilies with the garlic and shallots in a food processor and purée, or use a mortar and pestle. 2. Fry bacon in a large sauté pan over medium heat until most of the fat is rendered, about 5 minutes. Add coriander seeds and stir until fragrant. Transfer bacon to paper towels using a slotted spoon. 3. Add brussels sprouts to the pan, cut sides down, and cook over medium heat until golden brown on the undersides, about 5 minutes. Season with salt and transfer to paper towels. 4. Add garlic-shallot paste and cook over low heat until fragrant, about one minute. Return brussels sprouts to pan and cook, stirring, 1 to 2 minutes. Add chicken broth and bring to a simmer. Cover, reduce heat to low, and simmer until sprouts are mostly tender, about 5 minutes. Uncover and reduce broth to the consistency of a glaze. Thinly slice the remaining chili. Remove pan from heat and stir in the syrup, bacon and sliced chilies. Sprinkle with salt. Yield: 6 servings.

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