Wednesday, January 22, 2014

Recipe Review | Voltaggio Brothers' Caramelized Brussels Sprouts with Sherry-Dijon Vinaigrette

I know, I know… you hate brussles sprouts. But wait! You haven't tried these ones yet. Yo, that's BACON and tart apples up in there (smokey, crunchy, sweet). Yum. 

If you watched Bravo's Top Chef Las Vegas (season 6), then you're already familiar with these two. They are Michael and Bryan Voltaggio and both found themselves in the top 3 finale. Ultimately, Michael won the competition and his brother took second place. Good stuff!
Here's their recipe for a delicious and satisfying veggie dish (+ bacon). 

Caramelized Brussels Sprouts with Sherry-Dijon Vinaigrette 
What you need for the Vinaigrette:
8.5 ounces of canola oil
6 ounces of olive oil
3.5 ounces of sherry vinegar
2 tablespoons dijon mustard
salt and freshly ground black pepper, to taste

What you need for the Sprouts:
2 pounds brussels sprouts, halved
8 ounces double-smoked bacon, cut into 1-inch pieces
1 medium yellow onion, julienned
2 tablespoons butter
2 green apples, peeled and sliced (I cubed mine to ensure more crunch with the final result.)
3 fresh sprigs of thyme
freshly ground black pepper
What to do:
1. Mix all of the Vinaigrette ingredients in a blender until fully incorporated, set aside.
2. Fill a large saucepan with water and bring to a boil; salt generously (until it tastes like sea water). Separately, create an ice bath by filling a large bowl with half ice and half water. (You will "shock" or stop the cooking process with the ice bath.)
3. Add the brussels sprouts to the boiling water and cook until tender (only 2-3 minutes!); remove the sprouts and place them directly into the ice bath. Leave them in the ice bath until they are cool, then remove them from the water and set aside.
4. In a large saute pan over medium-high heat, cook the bacon until crispy (about 7 minutes).
5. Add the onions and cook until softened (another 5 minutes).
6. Melt the butter in the pan and then add the apples and thyme. Toss to coat. Cook another 2 minutes.
7. Add the brussels sprouts, salt and pepper. Cook until the sprouts are golden brown (about 10 minutes), stirring occasionally.
8. Remove the thyme sprigs and discard.
9. Drizzle half the Vinaigrette and toss. Serve the remaining Vinaigrette on the side. (I encourage you to serve a hefty glass of chilled Chardonnay on the side as well!)
***To stretch the leftovers, I tossed them with cooked fettuccini noodles and then used the leftover Vinaigrette as a light sauce for a hearty pasta dish.
Cheers and enjoy!
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