NET RECIPES
Bacon Mustard Brussel Sprouts
Bitter like the cabbage that they are when undercooked, this preparation can serve as a conversion method for those who reluctantly thought they didn't like Brussel sprouts.
1/2 lb. bacon, in 1/2" dice (yes, smoked. yes, American. no, not pancetta)
1 Tbsp lemon juice
1 lb. brussel sprouts (medium sized - preferably not too young, not too old)
1 clove garlic, chopped
2 Tbsp Dijon mustard
2 Tbsp whole grain Pommery mustard
salt & pepper
Cut brussel sprouts into 1/4" thick rings, crosswise, discarding stem ends. Add each cut sprout into a bowl containing lemon juice and toss after every few additions.
Sizzle bacon over medium heat until crispy in a wide saute pan. Strain bacon through a metal colander or sieve, catching fat in a metal container underneath. Return three Tbsp bacon fat to pan and infuse garlic over medium heat. Add sliced sprouts and turn heat to high, stirring. Cook, stirring often for 2 minutes. Add mustard and salt and pepper to taste. Continue cooking another 2 minutes, until sprouts are wilted but still green.
Remove from heat, toss in bacon bits and serve!
Dinner Menus by Samsunshine Levy
NET RECIPES
Appetizers
Fantastic NET Caesar Salad
Orange-Ginger Shrimp Ceviche
Salt Cod Brandade (Baccala/Bacalao)
Main Dishes
Chipotle Pork Posole Stew
Dover Sole (or Tilapia) "Meuniere"
Tenderloin Filet Au Poivre
Easy Summer Grilled Pizza
Aglio, Olio e Peperoncino con Gamberoni, Zest and Body!
Soup & Sides
Famous NET MAN Steamed Broccoli
Perfect & Easy Tuscan White Bean Soup
Bacon Mustard Brussel Sprouts
Creamy Polenta
Crunchy Vegetarian Quinoa Tabouli
Drinks
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Dark and Stormy cocktail
Homemade Santa Fe Hot Cocoa Mix now with the power of chipotle
Dark Rum Egg Nog
Sweets
Apple Scone Cobbler
Nina's Birthday Cardamom Peach Cobbler
Italian Semifreddo Cassata
Rich & Dark Pecan Pie
Easy No-Bake Chocolate Pots de Creme
Moistest German Chocolate Cake
Christmas Morning Bacon Doughnuts
Paste di Meliga (Italian Cornmeal Cookies)
Even More Foolproof Vodka Pie Crust
Ginger Pecan Pie
