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Fatty 'Cue Brussel Sprouts

By

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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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.

Details

Servings 6

Preparation

Step 1

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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