Pan Seared Brussels Sprouts

Why couldn’t Brussels sprouts taste this spectacular during Thanksgiving ’96 in the Condell household?

That is what I was saying to myself as I was creating this week’s recipe. I don’t know what’s going on with me, but everything coming out my kitchen has been straight fire! If there is a roll, I am on it.

Now, why did I feel like making Brussels sprouts this week? Well, they are slowly coming into season so we have plenty of months to recreate this recipe and it was my meat week so it only felt right to include Italian sausage in edible sausage casings from DCW Casing and bacon. 🙂

Pan Seared Brussels Sprouts W/ Italian Sausage, Bacon and Mushrooms

Prep Time: 15 Minutes

Cook Time: 20 Minutes

Serves: 3-4

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Ingredients:

  • 10-Oz Brussels Sprouts, cut in half
  • 6-Oz Crimini Mushrooms, sliced
  • 10-Oz Bacon
  • 2 Italian Sausages, cut in 1/2 inch pieces
  • 3 Cloves of Garlic
  • 1/2 Lemon
  • 1/2 Tsp Paprika, Herbs de Provence & Thyme
  • Salt and Pepper, to taste
  • Cast iron or heavy bottomed skillet

TO PREP

1. Wash the brussel sprouts, remove the outer leaves and cut them in half.

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2. Wash the mushrooms thoroughly and cut to 1/4-inch slices. Slice the sausage to 1/2-inch pieces. Cut the garlic into paper thin slices.

TO COOK

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3. Brown the bacon in the skillet over medium high heat and let it cook through. Remember to flip a few times for even cooking. After it’s done, move it to paper towel covered plate to absorb the extra fat grease. Keep the bacon fat in the pan.

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4. Drop the Brussels sprouts and sliced garlic in the skillet (cut side down) and cook it in the bacon fat. Stir after three minutes. Salt and pepper lightly.

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5. After five minutes of cooking the Brussels sprouts, add the cut pieces of sausages and stir occasionally.

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6. Drop in the mushrooms.

7. Cut the bacon into small bite sized pieces and mix it in with the rest of the food in the pan.

8. Season with the herbs de provence, paprika, thyme, salt and pepper. Always taste your food and under/over season to your preference!

9. Food should be done around 15 minutes. Brussels sprouts and mushrooms should be tender.

Voila!

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10. Squeeze half a lemon on top to top it off!

How did I eat it? I prepared bow tie pasta and made a simple garlic, butter and lemon sauce to compliment all the flavors from my pan seared Brussels sprouts!

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I like to give vegetarian options at the end, but this dish really tastes so good because of the meat and bacon fat! I would sear the Brussels sprouts in grape seed oil, add more mushrooms and maybe cook it with a white wine.

PS: Does anyone else wonder why we call them Brussels sprouts? I thought there would be a cool back story to the mysterious proper noun that I could interject when meeting new people (jk), so I turned to Google.

Turns out, they were quite popular in Brussels, Belgium. Not so interesting…and kind of makes sense if you think about it.

PPS: The word Brussels starts sounding weird after typing and saying it in my head for thirty minutes straight. Carrying on…

Can I reminisce about New York for a little? I didn’t think I would enjoy the city as much as I did.

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A few more days would have been nice.

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I need to explore Central Park a bit more and all the museums that NYC has to offer!

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Already looking at flights for January, my friend just moved out there last week and it would be a nice surprise to visit her. 🙂

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What is the most exciting fact you know? Brussels sprouts, love them or could not care less?

To The Cardamones!

I am back from New York and want to go back already! Does anyone want to sponsor this girl to explore? (Kidding, not really kidding).

This past weekend, Bailey and I celebrated the unity between our good friend Jacque and her new husband Michael. My whole trip start on Thursday night, when we caught a red eye from SF -> JFK. I always thought the idea of a red eye didn’t sound so bad, but now I know better to avoid them at all costs. I am the type of person to knock out before take off and wake up a few minutes before landing. Apparently, my Circadian Rhythm didn’t agree.

It was all worth it by the time we got to Jacque’s lake house in the Catskills. Being born and raised in the city really made me appreciate the outdoor scene. The house didn’t have WiFi, so I spent a lot of the time sitting on the porch, watching the clouds roll by, reading old issues of National Geographic and East of Eden.

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An air-conditioned bus picked us up on the corner of the abandoned Dairy King and gas station (welcome to the Catskills) and took us to the wedding site twenty minutes away.

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I immediately fell in love with Jacque’s wedding because everything pieced together perfectly without seeming too over done.

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The boys all looked very handsome,

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but it was the bride that stole the show. Jacque looked absolutely stunning. Breathtaking, even.

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Their vows reflected their personalities so well. For example, Jacq recited a silly (and impressive) rhyme to express the love she felt for M.

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I had about half a second to grab a picture with the newlyweds before they were whisked away by the photographer. Too bad I was looking at the wrong camera. 🙁

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Luckily Bailey and I caught her again for a re-do.

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I thought I took more pictures but I guess I was distracted by all the shenanigans surrounding us. It was such a incredible time and I was delighted that Jacque allowed us to join her during her special day. All in all, I met a lot of charming people and had a great time eating, talking and dancing under the stars.

We went back to the Big Apple (does anyone really call it that?) Sunday afternoon and went straight to chow down on NY thin crust pizza. Grimaldi’s came up on everyone’s recommendations and was near where we were staying so it worked out perfectly. When we got there, the line was long and people actually recommended Juliana’s next door, where Patsy Grimaldi re-opened another pizza place after retiring and a long game of business politics.

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I really wanted to try the Scamorza, which was their best seller. However, it had pancetta and my friend is vegetarian. Next time, Juliana’s.

Instead, we ordered a classic Margherita, which was more than I could ask for.

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A taxi ride later, we were finally at a mutual friend’s enchanting Williamsburg apartment. They had an amazing view of the New York skyline and graciously gave us tips on what to do the next day.

Seven hours later, we schlepped our way to this beauty.

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I was surprised to see so many people walking to work! It made more sense after learning that it’s only about a mile long.

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We found ourselves in the Lower East Side, eating brunch at Clinton St. Baking Company. I heard that the lines get as long as two hours, but I believe we only waited around 30 minutes which was a nice change from the San Francisco hanging game.

Clinton St. Omelette- spinach and mushroom w/ hash browns & sourdough toast

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Next, my favorite thing I ate the whole day. Brioche French Toasted w/ caramelized bananas, roasted pecans and warm maple butter.

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I pretty much said I ate the best french toast here, here and here but this might take the cake. Especially with their house made raspberry jam. Divine.

Finally, we wrapped up our day at the number one must-see location in NYC, Central Park. I could of spent a whole day here! Bailey and I were on the move non stop, it felt nice to just stop and smell the flowers for the first time all weekend.

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New Yorkers, where must I go the next time I visit? Any late summer weddings in your near future?