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 ...
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