Sides are where it’s at!

sprouts 1 sprout 3

 

 

 

 

 

 

 

 

A good piece of grilled meat is hard to beat.  A little salt, pepper, and charcoal flavor is all it really needs.

To me, it’s all about the sides.  Tonight I grilled some chicken thighs until smokey and crispy.  I wanted a side dish with big flavor and boy did this brussels sprouts dish deliver.

I started out by browning a few bacon strips cut into pieces in a pan on the stove. When crisp, I drained all but about 1 tablespoon of the fat.  I cut brussels sprouts into strips and tossed in pan with bacon along with about a half of onion also cut into strips.  I stir fried until the sprouts were softened about 10 minutes.  I then threw in a handful of halved pecans and a teaspoon of butter.  Add salt and pepper to taste and warm through.

Put into dish and serve.  A side dish worthy of any kind of meat you pair with it.

P.S. – here’s a hint when making sprouts.  When done, sprinkle with a little lemon juice or my personal favorite, a drizzle of vinegar.  I have used red wine vinegar, apple cider, or even malt vinegar.  The “tang” of the vinegar really brings out the wonderful flavor of the sprouts.

Let me know what are some of your favorite side dishes.  And as always, tell me whatcha chewing 🙂

 

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Smokings

Weekend Cookings

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