Hannah's Favorite Fall Dish:
Dante’s Brussels Sprouts with Bacon
¾ lb thick-cut bacon
½ to ¾ lb Brussels sprouts
2 Tbsp packed brown sugar
1 small to medium shallot
a few tablespoons of oil or fat--I like ghee--for frying or roasting Brussels sprouts
salt and pepper to taste
Clean the Brussels sprouts by trimming the bottom and removing the outer leaves. Halve any that are abnormally large, so they cook at an even rate.
Peel and slice shallots. Chop bacon short-ways into ¼-inch wide slices. Cook bacon slices in a wide frying pan on very low heat. When a little bit of fat renders out of the bacon, add the sliced shallots and continue cooking on low heat, stirring occasionally. When the shallots have softened, add the brown sugar. Continue cooking the mixture on low heat, stirring occasionally until the bacon is at a texture that you like--I like the bacon to be firm, almost crunchy.
While the bacon mixture is cooking, cook the Brussels sprouts. They can be boiled without oil/fat, roasted or pan-fried. To pan-fry, heat the oil or fat in another wide frying pan. Add the cleaned Brussels sprouts, and season them with salt and pepper. Cover the pan if possible, and cook over medium heat (adding more oil/fat as necessary), stirring occasionally, until the Brussels sprouts are tender when pierced with a fork, but still green. No matter how you cook them, make sure not to over-cook them.
Combine the Brussels sprouts with the bacon mixture by draining almost all of the bacon fat from the first frying pan into a heat-proof container (save this delicious shallot-infused bacon fat for later pan-frying or sautéeing), and mixing with the Brussels sprouts. Serve promptly and enjoy!