Bacon Makes Everything Better: Brussel Sprouts

Here's a news flash -- there is something comforting and delicious about bacon. And I would also like to set the record straight that, although tasty, Canadian Bacon is NOT a worthy substitute for the thick, marbled, chewy, crisp, salty...I digress...(deep breath)...slice of pork belly. Drool.

Which is why I am starting a "Bacon Makes Everything Better" segment on Kitchenette Diaries. You may recall the bacon wrapped turkey that was demolished on Thanksgiving last year. But there are *literally* infinite ways to bacon-up any dish and make it taste better.

I grew up loathing brussel sprouts, even though I was already 23 the first time I tasted it. I think I was influenced by TV kids who screamed bloody murder every time it was served by their TV parents. I suppose it's similar to my aversion to anchovies on pizza --just because the Ninja Turtles hated it, too.

Now, I just think b-sprouts are adorable. Dwarfed cabbages. Tiny morsels of nutritiousness. Etc.

The only down-side is they can taste bitter and tough to chew if cooked improperly. This is where the bacon comes in. The fat and salty bacon cuts through the bitter taste of the sprout , making it fun and easy to eat. Seriously, it's fun when you can eat something that tastes like bacon but is (OMG) actually good for you.

Trick is to blanch (or steam to retain more nutrients) the sprouts first so they cook more evenly later on in the pan. I like it a little burnt and crispy, which I think adds deeper flavors.

Here's what you do:

1 lb brussel sprouts
Ice bath
3-4 slices good applewood bacon
salt and pepper

Blanch (or steam) 1 lb of brussel sprouts for 3 minutes. Shock sprouts in ice bath to stop the cooking and maintain bright green color. Once cooled, trim stems and cut sprouts in half.

Cut bacon strips into 1 inch bits. Turn skillet on medium-high and drop in pieces once the pan is hot. Stir until bacon is mostly cooked but still soft. Throw in brussel sprouts and toss with bacon as to coat each half with deliciousness. Let them sit in pan for a minute before flipping again (this allows them to brown). If you feel the sprouts are still too hard, incorporate a tablespoon of water into the pan. Ideal sprout is slightly wilted but still holds color and shape.

Enjoy!