/ RECIPE / A different way with brussels sprouts - not Kosher

(1) Trim brussels sprouts' stem ends. Shake in water and shake water off. Toss into covered dish and microwave, just enough to cook, don't let them get soft and soggy. I usually cook for four minutes and then use a fork to pierce the sprouts to see how they're doing. Keep cooking until they're as done as you like them.

(2) While the brussels sprouts are cooking, take two or three strips of bacon. Cut them into small pieces. Toss them in a frying pan and cook until crisp. Take the bacon bits out of the pan and pour the bacon fat into the refrigerator dish you keep full of bacon fat down on the next to the bottom shelf in the 'frig.

You do have a bacon fat dish in your 'frig, right? How else do you cook your eggs in the morning, mon? How do you fry your leftover noodles? What do you add to the pan for some added flavor when you fry chicken? What do you use when you're making fried mush? SAVE YOUR BACON FAT.

(3) Throw a couple large spoonfuls of sour cream into the frying pan, which should still have teeny bits of bacon stuck to its bottom. Stir around until the sour cream warms up and thins and the bacon bits stuck on the bottom of the frying pan get mixed in.

(4) Add horseradish to taste -- make sure you can at least taste the horseradish in the sour cream sauce.

(5) Add the crispy bacon bits.

(6) Either toss the cooked brussels sprouts into the pan and stir until the sauce is evenly distributed

Or serve the brussels sprouts and add the horseradish-sourcream-bacon sauce on top or to the side.



Trust me.