Brussels Sprouts, Pimped Out!

Brussels sprouts are a notoriously-abused vegetable, which, through no fault of the humble sprout, causes some people to swear them off entirely. I've served this dish to notorious vegetable-haters and picky eaters, as well as people who were pretty sure they weren't that fond of the brussels sprout but put up with it from time to time. But when I serve this, everyone wants some and they actually finish it. I find myself not even wanting to cook brussels sprouts any other way after trying this! One problem with seasoning brussels sprouts is that it's very difficult to penetrate the center of the sprout. This is fixed by slicing the sprouts as if they were small cabbages. There can be a slight bitter taste that the cook must overcome, which is why brussels sprouts will sometimes be balanced with something sweet or savory, like a little brown sugar or balsamic vinegar. Bacon is a popular addition to brussels sprouts, and this recipe is no exception. However, if you'd like to stay vegan, omit the bacon and switch the butter for olive oil.


Ingredients:

about 25-30 fresh brussels sprouts (select small ones for less bitterness)
1 sweet onion
4 strips of bacon
1 1/2 cups fresh mushrooms (oyster, baby portobello, shiitake)
2 tbsp butter
1 tbsp olive oil
1 1/2 tbsp brown sugar
2 tbsp good balsamic vinegar
kosher salt
freshly ground black pepper


Start by dicing your onion into bite-sized pieces, and cook them in a large pan over low heat with 1 1/2 tbsp of butter, 1/2 tbsp olive oil and a dash of salt. 

Stir occasionally and make sure they don't scorch. You want them to slowly turn brown and sweet. Next, begin cooking your bacon strips until firm and crispy using whatever method you prefer (microwave, stove, oven are all fine). The bacon should be crispy enough to chop easily. Some people may prefer to cook the bacon first and then cook the vegetables in the bacon fat, but I actually prefer to cook it separately. Sometimes the bacon grease can get too hot and taste a little scorched if you're not really careful, but experiment and see what you like. When the bacon is done, chop it into bits and set it aside. Remember to keep checking your onions.

Meanwhile, rinse and inspect your brussels sprouts, using a good knife to remove any funky brown spots that you don't like. This part isn't actually too important but it might make you feel good, and that's all that matters. Slice the brussels sprouts as thin as you can and set them aside. Remember to go check your onions! 

Next, dampen a towel and wipe any specks of dirt from your mushrooms. Rinsing mushrooms isn't the best method because they can act like sponges and retain too much water. Slice them up and set them aside. 

When the onions are starting to turn a golden color, add the mushrooms, along with the remaining butter and olive oil and another dash of salt and pepper. Cook the onions and mushrooms over medium heat for another 5 to 10 minutes, adding extra olive oil if necessary. You can't really overcook the onions and mushrooms at this point because they're pretty forgiving vegetables. Add the brussels sprouts to the onions and mushrooms and cook for an additional 7-10 minutes, or until they begin to wilt and change color. This is also when you should add your bacon. 

Your brussels sprouts should be tender but remain crunchy, and they're difficult to overcook using this method. Lastly, add the brown sugar and balsamic, adding additional salt and pepper to taste.  

 

With the help of things like brown sugar and bacon, any bitterness is completely cut out and it's as if you turned brussels sprouts into some kind of vegetable candy. I figure if this dish can't get you to like brussels sprouts, then nothing will! I hope you give it a try and enjoy it as much as my family does.

Bacon Confetti Creamed Corn

About a month ago, my dad celebrated his birthday by going to Lawry's in Beverly Hills for old-school prime rib and other fixings, and he mentioned that he really enjoyed their creamed corn. Cruising the internet for Thanksgiving recipe ideas, I came across a recipe for creamed corn with peppers, onions, and bacon, and I KNEW I had to make it for my dad! I messed with the recipe a little bit to make it even more flavorful, and the result was the most beautiful creamed corn, which ended up being everyone's favorite dish on Thanksgiving! It's like Xzibit showed up and pimped my creamed corn. If you have a little time, you HAVE to make this. If you can, make the creamed corn without the bacon the day before, and let it sit in the fridge to let the flavors meld, then warm it up the next day and add the crispy bacon on top. Vegetarians can skip the bacon and still be happy. I made the creamed corn the day before to save time on Thanksgiving, and the fact that it sat in the fridge overnight just helped make it even better. The best thing about this recipe might be that every ingredient is available year-round, and it would probably be just as great at a barbecue as it is on Thanksgiving. And with Christmas just around the corner, this creamed corn with red and green peppers would make a great Christmas dinner side. I will definitely be making this again soon, and I hope you try it!


Ingredients:

8 ears of yellow corn
1/3 cup chopped anaheim pepper
1/3 cup chopped red bell pepper
1 jalapeño pepper, chopped
1 sweet onion
8 slices of bacon
1 8oz package of cream cheese
1/2 cup half and half or cream
2 tablespoons butter
1 teaspoon salt
1/2 teaspoon pepper
1 tablespoon sugar


Remove the husks and corn silk from the corn cobs. Using a sharp knife, shave the corn from the cob as close to the core as you can. Fair warning: corn is not always cooperative! Some corn kernels have a mind of their own and will jump out all over the counter, floor, and into your face. Keep your broom close by. The first cut into the corn cob is a little harder, but the rest of them go smoother if you shave half-inch sections off at a time. 

After you've got your corn kernels, chop the peppers, removing the seeds and white flesh. I suppose the jalapeño is optional, but it adds a really good smoky flavor, and with the seeds removed it isn't really spicy. Next, chop the onion so that the pieces are the same size as the peppers. In a large pot, melt 2 tablespoons of butter and add the onions and peppers.

Add a light dusting of salt and sautee for 2 minutes, then add the corn. You may need to sautee everything in two large pots or pans because there's so much corn that all of it might not touch the surface of one pan. I started out in one pot and ended up cooking half of it in another large pan. 

While your veggies are cooking, cook your bacon until it's dry and crispy, then drain and pat dry. After about 10 minutes, when the onions and peppers are tender, cut your cream cheese into chunks and add all of it to the corn. Stir the corn and melt the cream cheese down, adding your half and half. 

When the cream cheese has melted, add 1 tablespoon of sugar, 1 teaspoon of salt, and 1/2 teaspoon of pepper. Be sure to taste it to make sure the salt and sugar are right. Lastly, chop up your precious, precious bacon. Put your creamed corn into a serving dish and top it with the chopped bacon, then see if you can stop yourself from eating the entire thing in one sitting. You probably can't, but your attempt at self-control is noble.

Serves 6-8