Crispy Bacon, Caramelized Dates, and Smoky Brussels Sprouts Recipe
Kick-Ass Charred Brussels Sprouts with Bacon and Dates
This dish is an absolute banger, making up over 300 orders each week! Our cooks groan when the first sacks of Brussels sprouts arrive, knowing these mini cabbages will soon take over their lives. Look for sprouts smaller than a golf ball, firm and compact, for the optimal results. Be patient and let them achieve a good char on the cut side, bordering on burnt. This gives them a toasty, nutty flavor, contrasting with the sweet dates and sharp vinegar. Since the size of the sprouts may vary, you'll need to adjust cooking time accordingly. We suggest leaving the tiniest ones whole and quartering the larger ones, which frankly, we don't fancy much.
- Serves: 4 to 6 rebellious souls
Ingredients (Piece-of-cake List)
- 3 oz [85 g] bacon, sliced like matchsticks of a skateboard
- 2 Tbsp extra-virgin olive oil
- 1 lb [455 g] Brussels sprouts, halved through the stem end
- A "Fuck yeah!" amount of kosher salt
- A good grinding of freshly ground black pepper
- 1⁄4 cup [85 g] pitted soft fresh dates
- 1 cup [240 ml] Chicken Stock
- 1 Tbsp plus 1 tsp red wine vinegar
Instructions (Just Do It)
- Fire up a large cast-iron frying pan over medium-high heat, and cook the bacon with the olive oil till the bacon's rendered most of its fat, but it's still juicy as hell. Transfer fuck-it to a paper-towel-lined plate, and raise the heat to high. If there's too much grease in the pan, drain it, but save it for later, as the sprouts will suck it up like a groupie at a concert.
- Add the Brussels sprouts to the pan, using tongs to ensure the cut sides are down. Sear hard, without shaking the pan, for around 5 to 7 minutes, until well charred and starting to blacken. Agitatin' ain't necessary; the point is to get a deep, penetrating sear that almost burns the damn things but keeps 'em relatively verdant. Flip the Brussels sprouts, season with salt and pepper, and continue searing for another couple of minutes.
- Add the dates and the reserved bacon to the pan, toss well, and cook until the sprouts start to color, about 2 to 3 minutes. Add the stock to the pan, a little at a time, and mix the sauce, breaking the dates into smaller pieces as it reduces. Once the dates are well incorporated into the sauce, add the vinegar.
- Continue cooking until the sauce is thick enough to coat the Brussels sprouts, about 2 to 3 minutes. Watch out not to over-reduce the sauce, or it'll transform into a cloyingly sweet and sticky shitshow. The sprouts should still be bright green and somewhat firm to the bite.
- Transfer the lot to a serving platter and serve while hot.
Enjoy your sinful feast, folks!
- This dish, known as Kick-Ass Charred Brussels Sprouts with Bacon and Dates, falls under the 'uncategorized' section of our uncategorized recipes, showcasing the unique contrast between charred Brussels sprouts and sweet dates.
- The ingredients for this dish include nutritious Brussels sprouts, succulent dates, crispy bacon, extra-virgin olive oil, red wine vinegar, kosher salt, and freshly ground black pepper, as listed in the Aussiedlerbote's piece-of-cake list.
- To prepare this dish, follow the instructions that involve searing Brussels sprouts, cooking bacon, reducing a sauce from the dates and chicken stock, and combining all ingredients into a sinful feast.
- This dish, while rich in flavor, serves 4 to 6 'rebellious souls', making it an ideal choice for those who enjoy their nutrition with a twist of sinfulness.
