Monday, August 6, 2012

Brussels, Broccoli, and Bacon

Back in the early days of The Hungry Alaskan, which was just a very few months ago, I professed my undying love for brussels sprouts.  Who would ever imagine that little tiny cabbages could be so delicious?  I love them because they are equally "meaty" and fresh at the same time.  Additionally, they are extraordinarily healthy and versatile.  With that in mind, I love broccoli just as much.  Our baked broccoli recipe has been perfected and will be re-blogged soon.  Tangent: we were in Seattle a few weeks ago and had the highly esteemed baked broccoli at a swanky place in Bellevue and we both agreed that ours was better.  (Not to brag or anything...)

Anyhow, marrying brussels sprouts and broccoli together is quite possibly the best idea ever; adding some salmon bacon and the result is out of this world.  Salmon bacon, you ask?  Yes, it exists.  And it is incredible.  I honestly can't describe how delicious it is--it is fresh Alaskan salmon in the form of bacon.  A little slice of heaven, yes. 

(The name of the Salmon Bacon also happens to be my beautiful and sweet niece's name.)

If you aren't salivating already, imagine the combination of brussels sprouts, broccoli, and salmon bacon.  Add a some onion, a hint of fresh chives, and some hot dijon mustard and the result is perfection.  Salivating now?  (I knew it.) 





Brussels, Broccoli, and Bacon:
Adapted from my previous broccoli recipe.
  • 1ish pounds of brussels sprouts, trimmed and cut lengthwise
  • 1ish pounds of broccoli, ends trimmed
  • salt and fresh ground pepper to taste 
  • 1 can of low sodium chicken broth
  • a healthy glug of white white
  • 1 medium yellow onion, diced
  • 1 or 2 tablespoons of fresh chives
  • 4 pieces of fresh Alaskan salmon bacon, diced (or any other bacon if you don't have the luxury of salmon bacon)
  • 2ish tablespoons of skim milk
  • 2 or 3 tablespoons of hot dijon mustard (I used one tablespoon of hot dijon and 2 tablespoons of jalapeno dijon)
  • salt and pepper to taste
  1. In a large skillet, heat the oil over medium heat.
  2. Add the onions, chives, brussels sprouts, and broccoli to the pan.  Cook for 5 minutes or so until the veggies start to turn a golden brown.
  3. Add the chicken stock and wine.  Bring to a rolling simmer.
  4. Reduce the heat to medium-low and cover.
  5. Cook veggies until they are tender and can be easily pierced.
  6. Remove lid and scoop out the veggies, leaving the liquid behind.
  7. Add milk and stir in the mustard.
  8. Add the salmon bacon to the milk and mustard.  Cook for a minute or two.
  9. Add the veggies back to the skillet and mix to combine.
  10. Adjust for taste.
  11. Enjoy!

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