What are you doing for Thanksgiving? - Page 3 - PeachParts Mercedes-Benz Forum

Botnst · #31 11-12-2007, 01:44 PM

Quote:

Originally Posted by Mistress

Would you share the Shaved Sprouts reciepe?

sound like kiddy-porn.

Dee8go · #32 11-12-2007, 01:46 PM

Quote:

Originally Posted by Botnst

sound like kiddy-porn.

THAT'S what I meant . . .

Bot, you're a quick wit. I'm only a half . . .

Mistress · #33 11-12-2007, 01:48 PM

Nit...

Dee8go · #34 11-12-2007, 01:50 PM

Quote:

Originally Posted by Mistress

Nit...

. . .

Picker!

SwampYankee · #35 11-12-2007, 02:12 PM

Quote:

Originally Posted by Chad300tdt

Sure!

Shaved Brussel Sprouts with Chestnuts and Pancetta

- 2lb. brussel sprouts (fresh if you can get them but frozen is fine)
- 6 oz. pancetta cut into 1/4" pieces
- 4 tbs. unsalted butter
- 1-1/2 cups finely chopped chestnuts

Remove the outer leaves from the sprouts and cut in half through the stem. and julienne. Set aside.

Cook the pancetta in a pan over medium heat, stirring occasionally for 5 to 7 minutes or until golden brown. Remove from pan.

Add butter, and brown (don't let it burn)

Add sprouts and cook until tender (5-7 min)

Add the chestnuts and pancetta and cook for 2 more minutes.

Salt and Pepper and serve.

That's the recipe as I found it. I doubled the pancetta and think that is why I got the good reviews. I got the chestnuts from Williams-Sonoma. They are already peeled and ready to use (Marrons French Chestnuts). I hate cooking and peeling chestnuts but love to eat them.

That just perpetuates my belief that if you add enough bacon (pancetta) to anything, you can make it down right edible. If you double it, all the more delicious!

(I actually do like brussel sprouts but will still try that out on the rest of my crew)

Mistress · #36 11-12-2007, 02:21 PM

Quote:

Originally Posted by Chad300tdt

Sure!

Shaved Brussel Sprouts with Chestnuts and Pancetta

- 2lb. brussel sprouts (fresh if you can get them but frozen is fine)
- 6 oz. pancetta cut into 1/4" pieces
- 4 tbs. unsalted butter
- 1-1/2 cups finely chopped chestnuts

Remove the outer leaves from the sprouts and cut in half through the stem. and julienne. Set aside.

Cook the pancetta in a pan over medium heat, stirring occasionally for 5 to 7 minutes or until golden brown. Remove from pan.

Add butter, and brown (don't let it burn)

Add sprouts and cook until tender (5-7 min)

Add the chestnuts and pancetta and cook for 2 more minutes.

Salt and Pepper and serve.

That's the recipe as I found it. I doubled the pancetta and think that is why I got the good reviews. I got the chestnuts from Williams-Sonoma. They are already peeled and ready to use (Marrons French Chestnuts). I hate cooking and peeling chestnuts but love to eat them.

I might add alittle vinegaret/sweet and sour to that?????

Dee8go · #37 11-12-2007, 02:26 PM

Quote:

Originally Posted by SwampYankee

That just perpetuates my belief that if you add enough bacon (pancetta) to anything, you can make it down right edible. If you double it, all the more delicious! . . .

How's that diet going, Swamp?

aklim · #38 11-12-2007, 02:28 PM

Besides the wife and any hot girl she will let me? Going off to the adopted parents place.

Chad300tdt · #39 11-12-2007, 02:36 PM

Quote:

Originally Posted by Mistress

I might add alittle vinegaret/sweet and sour to that?????

That's an idea I'll try too. I love vinegar and use it as a condiment occasionally.

SwampYankee · #40 11-12-2007, 03:22 PM

Quote:

Originally Posted by Dee8go

How's that diet going, Swamp?

Actually fairly well, down to 265. Which is all attributed to my getting off my arse and walking. I'm fearful of Thanksgiving though. One of my favorite holidays because of the food!