BRUSSELS SPROUTS & BACON

By Jason Barwikowski, Chef, Clyde Common
Serves 4-6

Olive oil
5-6 garlic cloves, peeled and trimmed
1 cup bacon/pancetta, cut into uniform pieces
1 red onion, julienned
1-2 bay leaves
1 thyme sprig (optional)
1 lb brussels sprouts
Splash sherry vinegar
1 Tbsp Dijon mustard
Salt and pepper to taste

1. Place a large cast-iron pan, at least 12 inches wide, over medium heat. (Andy and Bax is a great source for cast iron!) Add 1/2 cup high-quality olive oil. Heat oil and add garlic cloves. Stir with a wooden spoon and, as cloves brown and soften, gently press to break them up. When the garlic is cooked, remove and discard. Add bacon or pancetta to the pan. Turn up the heat and brown. When the pork is golden and crisp, remove and reserve.

2. Drain off all but some of the fat. Return the pan to medium heat, adding a splash more olive oil. Add the red onion. Season well with salt and pepper and stir to coat the onion in the oils and seasonings. Add bay leaf and thyme. The salt will help break down the onion and change the starches to sugar. Brown the onion, stirring often. While the onion cooks, prepare a pound of brussels sprouts by trimming off the root end and picking off a few of the outer leaves. Wash in cold water. Drain well, quarter and gather them in a bowl.

3. When the onion is caramelized, remove the bay leaf and thyme and then add the sprouts. Season with salt and pepper. (It is good style to season a dish as you go, making constant small changes.) Keep the flame on low to medium heat. Stir often. Cook this dish slowly and patiently. Add a bit of olive oil occasionally to keep the sprouts from getting too dry. When the brussels sprouts gain color and start to melt, add the pork. Add a hearty splash of good sherry vinegar and the Dijon mustard. Cook a few more minutes, adjust the seasoning, and serve.

Optional: Add 1/2 cup water or chicken stock to the pan for a juicier dish. You can also add cooked black-eyed peas and grilled pork or lamb sausage towards the end of the cooking.