This was supposed to be called Brussels Sprouts a la Childress House, but not only is that not descriptive enough, I saw that Hillary was pinning recipes by star chefs that support her. How much of an honor is it to have YOUR dish pinned on that board? I can’t begin to fathom how great that would be. It is now my mission for this to be an addition to that, though I am not a traditionally trained chef. Even if nobody pins this to that board, let’s sit back and enjoy these Brussels sprouts.
Occasionally, a friend will invite me over to use their kitchen. Their payback, of course, is something created on-the-fly by me, and usually from whatever is in their house, or what we find in a quick trip to the grocery store. This is the latter. Mr. C is a bachelor, and his refrigerator reflects that. I was winging it when I made these the first time. I had to satisfy Mr. C’s palate, because he is more picky than I about what he eats. In fact, it’s Brussels sprouts, and not broccoli, for that very reason. I get so little of these things in my house, a situation I am working to correct. In any case, we wandered around the local grocery for a while, deciding on what to make for dinner. Eventually we settled on mushroom ravioli, chicken filets, and these amazing Brussels sprouts.
The chicken filets were easy. I pounded them out to about 1/4-inch (0.63 cm) and fried them on medium heat in 2 Tbsp. (30 mL) olive oil until they were browned, with salt and pepper to taste. I didn’t start the chicken until the Brussels sprouts had been washed, cut, and added to the pan. Timing is important. So, this recipe is now yours to play with. I know it seems a little hoity-toity, with the blue cheese and pancetta. It was an affordable store trip, and there were leftovers.
- 6 oz Pancetta 170 g
- 24 oz Brussels Sprouts 680 g, halved or quartered
- 1/4 Cup Leek 57 g, sliced and separated
- 1/2 Cup Light Ale 118 mL
- 1 Tbsp Olive Oil 15 mL
- 2 Tbsp Butter 28.5 g
- 2 Cloves Garlic peeled and chopped
- 3 oz Blue Cheese 40 g
- Salt & Pepper to taste
In a skillet on medium-high heat, cook pancetta until crisp
Remove pancetta, add olive oil, leek, Brussels sprouts, light ale, and garlic
Reduce heat to medium, stir and cover
Check after 10-15 minutes
When Brussels sprouts are soft, add butter, stir and cover for 5 minutes
Add blue cheese, stir 1-2 times, remove from heat and cover
Crumble pancetta, and stir into Brussels sprouts
Serve and enjoy
I used watermelon ale, but you can use white wine or chicken broth.
I used a whisky-barrel aged blue cheese, since it is less-sweet.