From Chef Chris Douglas of Icarus Restaurant
Chef Douglas cooks Innovative American cuisine with an emphasis on seasonal, sustainable ingredients. He is a member of Chefs Collaborative.
Yield: Serves 4
2 ounces smoked bacon
1 pound brussel sprouts
4-6 small white boiling onions
1/4 cup water
1/4 teaspoon sherry vinegar
coarse salt
black pepper
Slice bacon into thin lardons. Peel onions and slice across into 3 or 4 slices so that you end up with small rings. Trim base of sprouts and slice in half top to bottom, chiffonade (mince). In a heavy skillet over medium heat, cook bacon until lightly browned. Pour off all but 2 tablespoons bacon fat. Add onions and saute briefly. Add shredded Brussels sprouts and stir fry for a couple of minutes. Add 1/4 cup water and cover. Steam until bright green and tender, about 8 minutes. Season with sherry vinegar, salt and pepper.