For a quick meal that’s healthy and delicious, full of contrasting texture, wine and beer-friendly, and made from sturdy ingredients that can be on hand for a while before utilization, you simply must treat yourself to a wintertime recipe inspired by a favorite NYC restaurant of mine. Brussels sprouts, fingerling potatoes and crispy bacon converge in a sauté to die for, and there is little-to-no guilt involved in devouring a portion. Gather together the following ingredients, and dive in….you’ll feel like a professional chef before you’re finished.
3 oz pancetta or bacon, sliced thin
5 oz fingerlings, sliced on a ½ inch bias
8 oz Brussels sprouts, either halved or quartered depending on size
4 cloves garlic, finely chopped
2 oz beer/wine or water
Render bacon fat/pancetta over low heat. Meanwhile, cook potatoes, covered in microwave for 3 minutes. Cook sprouts, covered in microwave for 4 minutes.
Skim bacon from pan when it’s crisp. Pour off all but 1 Tbsp fat from pan. Put heat to high after placing the potatoes in the pan in one layer. Let cook, untouched until they begin to brown. Sauté for about 3 minutes. Move potatoes to the side of pan, and add the sprouts, sliced sides down and let cook, untouched until they begin to brown. Mix potatoes and sprouts well. Add in garlic. When you can smell the garlic’s aroma, add liquid, salt and pepper. Plate up and top with bacon.