How about some veggies after all that amazing duckiness? Brussels Sprouts…do you love or hate? I LOVE them! If cooked well, they are amazing. I see them on menus all over in various preparations, grilled, shredded, cold or hot, these little morsels are all the rage.
1 pound medium brussels sprouts
1/4 cup extra virgin olive oil
4 large cloves garlic, halved lengthwise
2 ounces pancetta, sliced thin about 6 slices
1 teaspoon maldon sea salt. invest in this salt, its lovely
3-4 dried pequin chilies, chopped fine or fresh red pepper flakes
2 juniper berries, smashed and finely chopped
1 1/2 teaspoons fresh thyme leaves, chopped
Start by cutting the bottom off the brussels sprouts, then cut in half.
Slice the pancetta, peel and slice the garlic. Crush and chop the chilies, thyme and juniper berries. Heat 3 tablespoons of the olive oil, add the garlic quickly tossing for about 30 seconds until garlic is browned, but not burnt.Remove garlic and reserve, add pancetta. Cook in the garlic infused oil until its crispy. reserve for later.In the same pan while still very hot, add the brussels sprouts cut side down. Let them get a good sear, then turn them over. Medium heat turning and tossing them carefully every now and then until done about 8 to 10 minutes.
When they’ve cooked to your liking, soft or a bit crunchy, turn off the heat. Add the salt, big flaky beautiful maldon salt.as well as the pequin chilies, juniper berries, thyme and a big squeeze of lemon. Toss in the pancetta and garlic and serve right away. Taste and enjoy…….so good. The juniper berries add a floral spice that knocks you out. The pequin chilies are darling little gems, not too spicy at all. I urge you to seek them out, I found them at my local mexican market. Buy good pancetta at an Italian deli or a good fresh market, don’t get that crap that looks like spam…cause it taste like spam! I call it spamcetta, its gross…trust me. Make these right now, you will not regret it. The food porn pics are courtesy of my Jennay – of Absolutely Photography. Thanks for being my visual director so I can just get my cook on.