prep time: tbd
cook time: tbd
2 thai bird chilies - stems removed
2 garlic cloves
2 small shallots
4 ounces bacon - cut crosswise into thin strips
1 tablespoon coriander seeds - crushed
1 pound brussels sprouts - trimmed and halved
1/4 cup chicken broth
1 tablespoon maple syrup
1. combine one of the chilies with the garlic and shallots in a food processor and puree. fry bacon in a large saute pan over medium heat until most of the fat is rendered, about 5 minutes. add coriander seeds and stir until fragrant. transfer bacon to paper towels using a slotted spoon.
2. add brussels sprouts to the pan, cut sides down, and cook over medium heat until golden brown on the undersides, about 5 minutes. season with salt and transfer to paper towels.
3. add the garlic-shallot paste and cook over low heat until fragrant, about 1 minute. return brussels sprouts to pan and cook, stirring, 1 - 2 minutes. add chicken broth and bring to a simmer. cover, reduce heat to low, and simmer until sprouts are mostly tender, about 5 minutes. uncover and reduce broth to the consistency of a glaze. thinly sliced the remaining chili. remove pan from heat and stir in the syrup, bacon and sliced chilies. sprinkle with salt.
- new york time, november 2010