Fresh Brussels Sprouts with Orange Zest

Brussels Sprouts with Orange Zest.
As I was looking about the wonderful displays of meats and fishes and cheeses at The Rivertown Butchershop owned by Randy Pearson and his lovely wife Diane, Randy caught my eye!!

He was full of smiles and excited to tell me about his newest recipe. We often trade cooking stories and and have been known to swap a recipe or two!!

I have sampled his concoctions and taken him a few of mine. We are foodies. He is a butcher with many talents. In his earlier life Randy was a Marine and proudly served his country. The discipline he learned then now shows in his business. Never, I mean never have I seen so much as a speck on anything at his place of business. His employees are friendly and exacting. First and foremost, the meat is fresh and of the highest standards.

Randy handed me this recipe and explained how delectable the humble Brussels sprout became when enrobed in bacon and onions and garlic. And further how it rose to regal stature when orange zest, salt, and black pepper crowned it as a final touch.

Grated Orange Zest and Strands of Zest.
So I have tried it and was not disappointed. It is a delicious taste with the addition of the unexpected orange zest. As my daughter-in-law Julie says it's a "do again".

Here is what you need:

1/2 lb. bacon (chopped)
1 medium white onion cut in half then slice thin 1/8" with the grain then cut thin slices in half again.
2 fresh cloves garlic thinly sliced
zest of 1 whole orange
salt and pepper to taste
2 lbs. fresh Brussels sprouts still on stems, trim off level.
1/2 C. chicken stock

The Rivertown Butchershop's platter bacon.
Using a wok or heavy flat bottomed pan fry bacon until crisp, retaining the grease. Add the onion and garlic and saute. Turn off and set aside when the vegetables have softened.

Fresh sliced onion and garlic.
Meanwhile blanch the Brussels sprouts for 3-4 minutes. Remove from the boiling water and shock in ice water. Set the sprouts in a colander to drain after they are cold and zest the orange. Set the zest aside.

If this was smell a vision, wow!
Place the cooled Brussels sprouts in the bacon and onion mixture and add 1/2 C. chicken broth over high heat. When it returns to a boil reduce to simmer. Stir and cook for 5-7 minutes until the stock has reduced.

Here is where you start to "know" you are on to something special.
Place entire mixture including the meat juices onto a flat pan with sides, like a cookie sheet with an edge all around or a half sheet pan. Sprinkle with orange zest salt, and pepper and stir well to distribute evenly. Serve hot on a large flat platter. Yield 6-8 servings 4-6 oz. each.

Rivertown Butchershop's Ribeye Steak and Brussels Sprouts with Orange Zest.
Note: This goes great with rib eye steaks grilled to perfection and hot buttered rolls, twice baked potatoes and a semi dry RED WINE.

All of these ingredients can be found at Rivertown Butchershop except the orange and the red wine.
The Brussels sprouts at the Butchershop are frozen and pre-blanched.

We loved these and thank Randy for sharing!

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