Brussel Sprouts and Bacon Recipe

 

Brussels Sprouts and Bacon

Ingredients:

• 4 strips thick-sliced bacon
• 2 tbsp butter, unsalted
• 1 lb. Brussels sprouts halved
• ½ onion, chopped
• Salt and freshly ground black pepper

Instructions:

1. Fry bacon in a large skillet over medium-high heat until crisp. Remove to a plate lined with paper towels, then chop roughly.
2. Melt butter over high heat in the same skillet with bacon fat. Add Brussels sprouts and onion, and cook for about 8 to 10 minutes, occasionally stirring, until vegetables are golden brown. Season with salt and pepper to taste.
3. Transfer bacon back into the pan, and serve immediately.

Roscoff Gravy adapted as Vidalia Turkey Gravy

Roscoff Gravy adapted as Turkey Gravy

By Monica Perez Nevarez

Ingredients

2 Sweet Vidalia Onions  

80 grams Butter
1 Tbsp Flour

1 tsp Dijon Mustard
1/2 Knorr chicken cube

500 ml Chicken Stock

100 ml Chardonnay wine

Preparation

1. Peel and thinly slice the onions. In a heavy saucepan on medium heat, melt the butter, then add the onions and cook until soft (about 10 minutes).

2. Turn to the lowest heat, cover and let the onions simmer — stirring occasionally — until they reach a nice brown colour, about 30 minutes.

3. Add the flour and cook on medium heat for 1 minute. Add the Dijon and the smashed Knorr cube and mix, slowly add the Chicken stock while stirring, let it reduce for 10 minutes, add the Chardonnay while stirring, let it reduce for 5 minutes, then let simmer on low for about 5 minutes.

4. When you reach the desired consistency, adjust seasoning with salt and black pepper and serve while it’s hot.