0 0
BRUSSELS SPROUTS WITH BACON, CIDER AND HERBS

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
4 cups Brussel Sprouts trimmed and cut in half
1/2 raw bacon
1 tablespoon Olive Oil
2 tablespoons apple cider
1 tablespoon fresh flat leaf parsley
1 tablespoon fresh sage
1 tablespoon fresh thyme leaves
1 knob butter
black pepper

BRUSSELS SPROUTS WITH BACON, CIDER AND HERBS

Features:
  • Gluten Free
Cuisine:
    • Serves 4
    • Medium

    Ingredients

    Directions

    Share
    1. Heat oil in cast iron skillet. Add the bacon and slowly cook until the fat begins to render. Brown the Brussels sprouts in the bacon fat and season with salt and pepper.
    2. Place the skillet in a 375 degree oven and roast uncovered for 8 minutes.
    3. Remove the Brussels sprout from the oven and add the cider and cook until the cider is completely reduced. Add a touch over of butter and the freshly chopped herbs.
    4. Finish the dish with some freshly cracked pepper and crunchy sea salt.

     

    Graham Elliot

    Chef Graham Elliot is a “Navy brat” who has traveled the world and all 50 states. He’s a creative culinary wizard with an innate ability to successfully juxtapose four-star cuisine with humor, wit and out-of-the-box artistry. At age 27, he became the youngest “Four Star Chef ” in any major U.S. city and was named a Food & Wine magazine “Best New Chef ” in 2004. In recent years, he has accrued several prestigious accolades, including multiple James Beard Foundation nominations as well as being named one of Crain’s Chicago Business’ list of “40 Under Forty”.

    In 2008, Graham opened the aptly named Graham Elliot, a restaurant that would not only bear his name but become an extension of his passionate personality, embodying his core belief that cooking is an artistic, creative outlet. Since opening its doors, the restaurant has hypnotized the city of Chicago, garnering one Michelin star in 2011 and a second in 2012. In addition to major celebrities who regularly frequent Graham Elliot, the restaurant recently hosted President Obama’s birthday dinner with such guests as Oprah Winfrey in attendance.

    In 2012, Chef Graham Elliot opened his third Chicago restaurant, Graham Elliot Bistro, offering a seasonally-focused menu, using Old World techniques with three ingredients or less per dish. Located in the “West Loop” of Chicago’s fabled Randolph Street, the bistro relies on local farmers and markets and does as little to the product as possible. Dinner and brunch are served, and an outdoor patio provides additional seating in the summertime.

    Graham is currently exploring future restaurant opportunities in LA and Vegas, allowing him to expand his creative concepts to the West Coast. He is also working on his first solo cookbook, expected to hit shelves in 2014.

    In addition to appearing on “Iron Chef ” and two seasons of the popular show “Top Chef Masters,” Graham co-stars alongside Gordon Ramsay and Joe Bastianich in FOX series “MasterChef,” now in its fourth season, and “Junior Master Chef ”. He will also host Spike TV’s new reality show “Covert Kitchens”. Graham, a singer and guitarist in his own right, is the Culinary Director of Lollaplooza where he helps set up ChowTown with the best chefs and restaurants Chicago has to offer.

    Graham has been a regular on such programs as “Access Hollywood”, “Nightline”, “Bizarre Foods” and “The Today Show” among others. When he’s not traveling the globe in search of gastronomic inspiration, he resides in Chicago with his wife and business partner, Allie, and his three children, Mylo, Conrad and Jedediah.

    Recipe Reviews

    There are no reviews for this recipe yet, use a form below to write your review
    previous
    CRISPY DUCK BREAST, SAGE AND THYME GLAZED BUTTERNUT SQUASH AND SHALLOT AND CURED BACON WITH TOSSED ROCKET LEAVES
    next
    CRISPY CRAB CAKES
    previous
    CRISPY DUCK BREAST, SAGE AND THYME GLAZED BUTTERNUT SQUASH AND SHALLOT AND CURED BACON WITH TOSSED ROCKET LEAVES
    next
    CRISPY CRAB CAKES

    Add Your Comment