Sunday, August 15, 2010

Brussel Sprouts with Bacon and Hollandaise

I made this up last night, but have no one in my house to appreciate I'll give the recipe to you.
Brussel Sprouts with Bacon 
20 Brussel sprouts, quartered
2 - 6 strips of bacon (depending on how hardcore-bacon-eating your family is)
2 egg yolks
1 lemon
1/2 stick of butter

Dice the raw bacon and cook in heavy pan until crisp. Remove to paper towel (keep the bacon fat in pan).
Sautee the quartered brussel sprouts in bacon fat on medium heat(add a little olive oil if it needs it). Continuously turn the sprouts so that their flat sides are getting good and seared (and crisp). Once browned toss in a baking dish with the bacon, a splash of olive oil and salt to taste. Bake at 400 for 15 minutes (or until sprouts are tender).

Microwave Hollandaise Sauce

Yes! Don't you know even professional chefs in restaurant kitchens make their Hollandaise in the microwave!? Double boilers are ridiculous.....

Beat two egg yolks in a little bowl (give your dog the egg white).
Melt the butter and juice from one lemon in another microwave safe bowl (I usually just do it in my gravy boat) until just boiling (1 1/2 minutes).

Immediately (with a whisk ready) pour the raw egg yolk in a thin stream into the hot butter/ lemon as you whisk. The butter will cook the egg and the sauce should become the correct consistency. If it is not thick enough you can put back in to the microwave for 5 seconds at a time (be careful!). Whisk each time until the desired thickness. If too thick add a teaspoon of warm water and whisk (easy to fix either way).

Serve sauce with sprouts. Serves 4 as side. Goes great with grilled or baked salmon - which can also get doused with sauce - and wild rice.