Victorious Brussels Sprouts

It isn't very often in our lives that we can truly claim a miraculous victory.

Tonight, I achieved a miraculous victory.

I love my husband. He is downright handsome and adorable. But, he is a picky eater. Gasp! I know, but we all do have our flaws, don't we?

Often times, I hesitate telling DapperDan what we will be eating for dinner for fear of any preconceived notions he has regarding certain dishes. Tonight was different. Without much thought, I told DapperDan that we would be eating something that I was fairly certain would be difficult getting him to enjoy.. That would be..

The Brussels Sprout. Dun Dun Dun!

He had a look on his face. A look of skepticism. DapperDan, then, went for a run while I proceeded to do the impossible!

In today's culture, we are bred to despise Brussels sprouts. I am not quite sure why! It is cruel and insidious and I won't stand for it anymore!

Phew, now that my rant is over, I feel much better. Thank you.

Anyway! Back to my story..

I got my husband to eat Brussels Sprouts, admit that he liked it, said that he had no idea WHY people put down the little sprout, and went back for a second helping.

What a victory! This one is for the history books, my friends!

The Revolutionary War..
Guadalcanal..
Bastogne..
and now..
The Philadelphia Brussels Sprouts Campaign

While facing the enemy, I did as Old Blood and Guts George S. Patton would have wanted me to do, I didn't forget to "hit him... and hit him hard." I'm not quite sure who my enemy was in this instance, but I suppose that is how contemporary warfare goes. An unknown enemy. Mmhmm. That's the one.

My commanding officer in this battle was none other than General Alton Brown.

YessirreeBob. This recipe is from Alton Brown. Mr. Brown, er.. um.. General, my love for you continues to grow.

Brussels Sprouts with Apple and Bacon
Adapted from Alton Brown
Yields: 4 servings


Ingredients
1 TBS unsalted butter
6 slices bacon, cut into 1/2-inch pieces
1 small onion, julienned
1 tsp kosher salt
1 small Honeycrisp apple, cored and chopped
1 pound Brussels sprouts, stems removed and cut in half
1/2 cup water
1/4 teaspoon kosher salt
1/2 cup heavy cream
1 tsp whole-grain Dijon mustard
Pinch freshly ground nutmeg

Directions:
1. In a large saute pan, melt 1 TBS butter and cook the bacon over medium-high heat for approximately 2 to 3 minutes a side.
2. Meanwhile, in a medium saucepan, add the Brussels Sprouts, 1/4 tsp salt, and 1/2 cup of water. Bring to a boil and boil for 5 minutes, or until tender.
3. Remove bacon from saute pan, leaving the fat, and add the onions, while cooking over low heat for approximately 3 minutes.
4. Add the salt and apple to the onion and cook for another minute.
5. Add the Brussels sprouts, heavy cream, and mustard and cook for approximately 2 minutes.
6. Remove from heat and add bacon.
7. Serve immediately and prepare yourself to be complimented!

Thanks, Alton!!!!