Sweet Smokey Bacon!

 - Half a pound of brussels sprouts
 - Smoked bacon (about 10 ounces)
 - Half an onion
 - Half a cup of cranberries or raisins
 - Spices: salt and pepper
 - Three spoons of balsamic vinegar

 - Add a bit salt to a pot of water (to flavor the Brussels sprouts), and bring it to a boil.
 - Carefully cut the Brussels sprouts in halves, such as to not detach too many leaves.
 - Drop the sprouts halves in the boiling water for 2-3 minutes.  They cook very quickly.
 - Next, we'll give the sprouts some color. Heat up a flat cooking pan, then place the sprouts face-down.  They'll start turning brown in about a minute.  Remove them from the pan once you're happy with the color.
 - Separately, cut some smoked bacon into pieces (about the size of a thumb).
 - Chop half an onion into medium-sized pieces.
 - Place the smoked bacon in a frying pan, and turn the heat to medium.  Add the chopped onion as soon as some of the fat starts melting.  Cook on medium heat for about 5 minutes.  Add a pinch of salt and pepper (enough to bring some flavor out), then turn the heat to medium-high.  Cook until the onion changes color to dark yellow or brown (about 5-10 minutes).
 - Drain the fat away.  Mix the cooked bacon and onions with the brussels sprouts halves.
 - Add the cranberries
 - Sprinkle the balsamic vinegar on top, and mix.
 - Serve while the bacon is still warm.

 - Accompany the dish with something yellow (it nicely compliments the red of the bacon and cranberries, and the green of the brussels sprouts).  For example, use a yellow bowl to serve the dish (as in the photo above).
 - Slice the extra Brussels sprouts leaves that fall off during halving or boiling.  Use those shreds to top the dish.

1 comment: