Monday, October 4, 2010

Brussels Sprouts with bacon and golden raisins

FOOD 214
Brussels Sprouts.....OOOOO??? or EEWWW???
As a child the slimy, gross, martian head looking things were sheer torture! Many a night I went to bed with a growling tummy because I would not eat them. My mother tried dousing them in ketchup, the icky liquid cheese sauce (which I love now) kim chee, soy sauce...nothing worked. Twenty years later I decide to give them a go. Remembering my childhood I am more than a little skeptical but willing to test. This recipe has now become the favorite and most requested item for any size gathering. Try it. It has bacon, how bad could it be?
1 pound brussels sprouts
1/2 package bacon
2 handfuls Golden Raisins - maybe about 3/4 cup?
1/2 to 1 cup chicken broth
I actually chop and cook an entire package of bacon because when I take it out of the pan and leave it to drain I find everyone munching on it and usually end up with about half the package. Which is perfect. So, chop and cook bacon till mostly crispy. While bacon is cooking, wash and cut sprouts in quarters - cutting them up this way makes them cook much faster and much more evenly. Set aside. When the bacon is done remove from the pan and let the pieces drain on a plate covered with a paper towel or two (then watch it disappear) Drain the bacon fat from the pan till you have about a 1/4 cup left. Pan back to stove - add cut up sprouts. On medium high heat stir sprouts until pretty much all are covered with little pieces of bacon and the bacon drippings. Add 1/2 cup of chicken broth and keep stirring for another 5 minutes. Turn heat down to medium low and add the cooked bacon and golden raisins - cook till tender or done to your liking (i do not like them mushy so mine are usually done in 6 or 7 minutes) Stir every couple of minutes to make sure all the pieces are cooking. Salt and pepper to taste. Serve warm.

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