YIELD: 24 servings
½ cup bacon fat
4 shallots, julienned
4 cloves garlic, minced
7.5 lbs. Brussels sprouts, halved and par-blanched
1 tsp. thyme leaves, fresh, chopped
½ cup Riesling white wine or Gewurtztraminer, for deglazing
2 Tbsps. cider vinegar
2 Tbsps. butter
salt and black pepper, to taste
1 cup shaved and toasted almonds or chopped crispy bacon
2 Tbsps. Italian parsley, rough chopped
1. Melt the bacon fat in a large rondeau pan over medium-high heat.
2. Once the fat is hot, add the shallots and garlic and sauté them until they are translucent.
3. Turn the heat high and add the Brussels sprouts and thyme leaves. Allow the sprouts to roast in the pan, turning them slightly brown.
4. Deglaze the pan with the wine and cider vinegar, then reduce this liquid down until the pan is almost dry.
5. Toss in butter and season the dish to taste with salt and black pepper.
6. Toss in the toasted almonds or crispy bacon bits then garnish with the parsley for service.
Recipe: Benjamin Jenkins, catering chef, San Diego State University
