24 ounces of brussels sprouts (trim off the brown stem)
1 gallon water (for blanching)
1/2 cup table salt (to add to the blanching water)
4 ounces shallots peeled and julienned (1/8 inch thin)
4 ounces bacon sliced into 1 inch strips
2 ounces butter, unsalted
Salt, "to taste" approx 1/2 tsp
Pepper, white ground "to taste" approx /4 tsp
1. After removing the brown stem from the sprouts, blanch the brussels sprouts in the 1 gallon of boiling water with 1/2 cup of table salt added, when done the sprouts should be cooked completely through but still firm approx 6 to 9 minutes
2. When sprouts are ready immediately shock them in an ice bath to stop the cooking. When the sprouts are completely cooled, remove from the ice bath allow them to drain and reserve.
3. Slice the sprouts in half lengthwise.
4. Place a large sauté pan over medium heat
5. Add the cut bacon to the pan and cook until fairly crisp approx 3 - 1/3 minutes. Remove the pan from the heat and allow to cool for approximately 2 minutes.
6. Add the butter to the bacon making sure that the pan is not so hot as to burn the bacon.
7. When the butter has melted, return the pan to the flame (medium heat) and add the shallots and the brussels sprouts.
8. Sauté for approximately 4 minutes, tossing frequently so the shallots and bacon do not burn.
9. Season with the salt and pepper, taste a sprout to adjust the seasoning.
10. Place in a warm serving dish and serve immediately.