Gastography

Drool. This dish is fantastic, and a real show-stopper when shared with friends in some sort of seasonal bacchanalia.

Gluten-free, paleo-ish

  

Maple Bourbon Bacon Brussels

1 lb. brussels sprouts
1/2 – 1 lb. bacon
2 Tbsp. grainy mustard (I prefer Maille)
1/2 tsp. grated nutmeg
Sprinkle something hot (I used dried ghost peppers)
Kosher salt
2 Tbsp. apple cider vinegar
Bacon fat or other Fat Of Choice
1/4 cup bourbon
1/4 cup maple syrup

Brown the bacon in your largest pan over medium heat. While your bacon is browning, shred the brussels. Remove bacon to paper towels – don’t ditch the fat. If you have a bunch of kinda burnt bacon bits, pour the fat off into a bowl or cup, deal with the bits, and put the fat back into the pan and the pan back over heat.

Add the shredded brussels to the pan with the fat, along with 2 generous pinches Kosher salt. Stir to combine fully. Add the mustard and stir to incorporate fully. Add the nutmeg and hot stuff; stir again.

Sautee, stirring frequently, until the brussels begin to brown. If your brussels look a little dry during this time, add more fat – more fat = more better; it’s the holidays.

When the brussels are a little browned at the edges, add the apple cider vinegar, bourbon and maple syrup. Stir to combine. Sauté until the liquid cooks out and the brussels are as browned as you’d like, making sure to stir frequently so nothing burns.

Crumble the reserved bacon and sprinkle over top. Taste and add more salt/heat/acid as needed.

Serves a bunch as a holiday side