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Brussels Sprouts
with Onions and Bacon
From Chef Chris Douglas of
Icarus Restaurant, adapted by StarChefs
Chef Douglas cooks Innovative American cuisine
with an emphasis on seasonal, sustainable ingredients. He is a member
of Chefs
Collaborative.
Yield: Serves 4
Ingredients:
- 2 ounces smoked bacon
- 1 pound brussel sprouts
- 4-6 small white boiling onions
- 1/4 cup water
- 1/4 teaspoon sherry vinegar
- coarse salt
- black pepper
Slice bacon into thin lardons. Peel onions and
slice across into 3 or 4 slices so that you end up with small rings.
Trim base of sprouts and slice in half top to bottom, chiffonade
(mince). In a heavy skillet over medium heat, cook bacon until lightly
browned. Pour off all but 2 tablespoons bacon fat. Add onions and
saute briefly. Add shredded Brussels sprouts and stir fry for a
couple of minutes. Add 1/4 cup water and cover. Steam until bright
green and tender, about 8 minutes. Season with sherry vinegar, salt
and pepper.
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