Rodney Myrvaagnes wrote:
>THis recipe came from a Union Square Cafe market breakfast meeting. We
>tried it at home and considered it a real winner.
>
>
>serves 4
>
>1/3 lb sliced smoked bacon, cut crosswise into 1-inch-wide pieces
>
>1 lb sprouts, washed and trimmed, larger sprouts quartered, smaller
>ones halved
>
>1 1/2 tablespoons chopped fresh oregano (we get this from the
>Greeenmarket. It may be a problem some places)
>
>3/4 teaspoon kosher salt
>
>1 1/2 teaspoons fresh lemon juice
>
>1/8 teaspoon Aleppo or freshly-ground black pepper
>
>Preheat oven to 425 deg F
>
>Cook bacon in a large oven-proof saute pan over medium heat until the
>fat is rendered-- 6 to 7 minutes. Toss in the Brussels Sprouts and
>stir to coat. Add the oregano and salt and roast in the oven, stirring
>every noow and then during the last haof of th ecooking until the
>sprouts are tender, about 25 minutes.
>
>Remove from the oven, stir in the lemon juice and pepper; transfer to
>a warm platter and serve.
>
>*************************************
>
>I wouldn't strongly prefer the Aleppo pepper in this. Unless you are
>sure it has been quite recently ground, I would use your pepper mill.
>
>
>Sounds pretty good. Never tried oregano on sprouts. Ever tried growing your own oregano? It's very hardy. I planted some in 2000 and it proceded to take over the yard...at least until this fall. Three hurricanes and 3 feet of water standing for 3 weeks did it in...but I just planted another.
>
Bubba
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>Rodney Myrvaagnes J36 Gjo/a
>
>The destruction of the World Trade Center was
>a faith-based initiative. -- George Carlin
>
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