SAN DIEGO --

ARCHIVED RECIPES See More Chef Larry Recipes CONTACT INFO E-Mail Chef Larry Your Comments, Questions

Ingredients:

1 1/4 lbs. Fresh Brussel sprouts, leafed and trimmed
2 tsp. Butter
1 tsp. Shallot, minced
1/4 tsp. Garlic, minced
3 to 4 slices Bacon, finely diced
1/3 cup Tomatoes, small dice
Salt and pepper to taste
1/2 tsp. Fresh chopped parsley

Method:
Steam Brussels sprouts or blanch in simmering, lightly salted water for 3 to 4 minutes or until slightly tender yet firm. Remove Brussels sprouts and immediately submerge in ice water to chill thoroughly. This step halts the cooking process allowing vegetables to retain crispness and color.

Melt butter in a large saute pan over medium heat. Add diced bacon and saute until thoroughly cooked. Add shallot and garlic, saute until translucent. Add blanched Brussel sprouts; saute for 2 to 3 minutes while stirring. Add tomatoes and saute for 1 minute. Season with salt and fresh ground black pepper. Finish with chopped fresh parsley. Transfer to a warm serving platter or bowl for service.

Makes 4 servings

Chef Larry's Notes:
For a vegetarian verson of this recipe, simply omit the diced bacon.