Heart Attack Brussels Sprouts Recipes

Steps:

• Blanch the Brussels sprouts in about 3 quarts of salted boiling water for about 10 minutes.
• When the 10 minutes is done, plunge the sprouts into cold, salted water and drain.
• While the sprouts are boiling start the sauce. Heat a sauté pan on Medium heat.
• When the sauté pan is ready, add the pancetta.
• Cook until the pancetta has rendered its fat.
• Add the lard (if necessary).
• When the lard is rendered, add the pine nuts.
• Stir this occasionally for about 10 minutes.
• Add the shallots and stir every once in a while for about five minutes.
• Add the garlic and stir more often for about a minute.
• Throw in the butter.
• Stir every once in a while until the butter is melted.
• Once the butter is melted, throw in the Brussels sprouts, and cut the heat back to low.
• Cover and simmer for about 35 minutes. Stir when you feel like it.
• Turn off the heat and grate the cheese over the top. Stir at about 1/3 increments (as far as adding the cheese).
• The picture shows Variation 1 with Prosciutto ham. Just dice it and stir it at about the 20 minute simmering mark.

Steps:

• Preheat oven to 400 degrees F (205 degrees C).
• Place trimmed Brussels sprouts, olive oil, kosher salt, and pepper in a large resealable plastic bag. Seal tightly, and shake to coat. Pour onto a baking sheet, and place on center oven rack.
• Roast in the preheated oven for 30 to 45 minutes, shaking pan every 5 to 7 minutes for even browning. Reduce heat when necessary to prevent burning. Brussels sprouts should be darkest brown, almost black, when done. Adjust seasoning with kosher salt, if necessary. Serve immediately.

Steps:

• In a fry pan cook bacon and sausage.
• Cut all but 6 slices of bacon, set aside bacon strips.
• Mix eggs and milk until fluffy, add cut-up bacon and sausage to egg.
• In a sandwich maker cook egg mixture.
• Place 1-1/2 slices of bacon, provolone cheese then a slice of deli ham on egg and melt cheese in sandwich maker.
• Place in between 2 slices of toast.