Dad is at it again. He’s trying to help mom out for the big turkey day. But for some reason, I don’t think this is what mom meant for him to “prep the turkey”. I could be wrong though. And why does mom fuss at me when I play with my food? Shakes head in piggy laughter.
Me and my pal Fozzie are hosting this month highlighting items of Thanksgiving. Appetizers, main courses, side dishes or desserts.
Most people will look at moms side dish and go no way in heck am I eating those. Dad was like that too. BUT I have to say don’t knock it until you try it. Now this is one of the side dishes that we all look forward to on Thanksgiving – or any time during the year for that matter.
So let me present moms creation of fabulous Brussel sprouts. That’s right – yummy, buttery Brussel sprouts topped with fried pancetta. I got your attention now? First up – excuse all piggies from the room which means it’s now time for mom to finish this posting. Take it away mom.
Okay friends. This is a no place for my boy Bacon to be with this recipe. You will need the following for this recipe:
Pancetta is an Italian style bacon that is salt cured and seasoned. You can usually get it from your butcher. I always keep some in our freezer here at the Hotel Thompson. Cube up about a 1/3 of a pound and put in a skillet on the stove medium heat. You are looking for a crispy consistency.
While that is working, clean and cut your Brussel sprouts in half. Once pancetta is done, remove from skillet and put on a napkin to drain the grease. Leave the bacon grease in the skillet and add either a spoonful of butter or drizzle of olive oil. Add your Brussel sprouts, stir into your bacon drippings and season with salt and pepper. Note: go light on the salt because the pancetta is already salty.
Once they have become softened, remove to a bowl and top with your crispy pancetta. Enjoy and then tell me if you like Brussel sprouts or not.
Piglove 