Page 62 of Sex On A Plate

SKILLET FRIED BRUSSEL SPROUTS WITH BACON

DIFFICULTY: Stop. Asking.

TIME: 22 minutes.

What you’ll need from the cupboard: A large skillet with lid. A sharp knife. A large spoon. A rubber spatula. Kitchen scissors. A BIG plate or platter. A cutting board.

What you’ll need from the pantry: A pound of bacon. Olive oil. Balsamic glaze (recipe below). A pound of fresh Brussel Sprouts. A yellow onion. 3-4 gloves of garlic. A stick of salted butter. Salt. Pepper.

* * *

I don’t give a shit if you like Brussel sprouts or hate them, you need to cook this recipe before you make your final judgement.

It will change your mind forever. Four years ago, I wouldn’t have eaten a Brussel sprout. Now, I can’t wait to fix them.

What changed my mind?

A local restaurant, named Jimmy P’s. It’s an award-winning steakhouse in Naples, Florida. It’s so good that the owner of Peter Luger’s Steakhouse in Brooklyn comes in there to eat.

Jess and I went there the first time (we’re foodies and like to try anything anywhere).

The waiter, Matt, recommended Brussel sprouts as a side for the steak.

I gave him a dirty look.

He asked if I didn’t like them.

I said, “That’s an understatement.”

“Eat ours,” he said with a prideful grin. “If you don’t like them, I won’t make you pay for them.”

Paying for them wasn’t an issue. Enough to feed a starving family was five bucks (Jimmy P’s sides are HUGE).

With some reluctance, I agreed. “Fine, bring me the fucking sprouts.”

The rest, as they say, is history. Matt now knows to bring them without asking. Yeah, they’re that good.

Let’s get started.

A pound of Brussel sprouts will easily feed 4-6 normal people. Jess and I eat more vegetables than most, so a pound lasts us about 5 minutes. Feel free to reduce the order by half if only serving 3-4, or if serving as a small side dish.

If you don’t have a balsamic reduction or glaze, you’ll need one. If you don’t have the ability to make one, these Brussel sprouts are great without it (I ALWAYS have balsamic reduction, but don’t always choose to use it on this recipe).

I suggest you try it.

If you have it, fine. If not, it’s easy.

BALSAMIC REDUCTION (GLAZE)

Place your little saucepan on the burner and turn to medium.

Heat 2 tablespoons of brown sugar with one cup of balsamic vinegar until reduced to half, stirring to prevent burning.

That’s it.

Hahaha.

Now, on to the Brussel sprouts…