fatty 'cue brussels sprouts

prep time:  tbd
cook time:  tbd
servings:  6

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

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