Brussels Sprouts - Jacques Pépin

 A different way to prepare Brussels sprouts by renowned French chef, Jacque Pépin. The Brussels sprouts are thinly sliced and pan fried, and then simmered to finish cooking.

1 lb Brussels spouts, sliced about ⅛ thick
3 slices of bacon, diced
¼ cup beef bouillon
Salt & pepper

In a saucepan, fry the bacon until half cooked and add the Brussel spouts. Mix and sauté until lightly browned. Add ⅓ cup water and cover. Simmer until sprouts are cooked to desired tenderness. Add more water if necessary.

Add beef bouillon and mix thoroughly. Simmer to reduce until with lid off until moisture is evaporated.  Salt and pepper to taste.

Download PDF here.

Creamy Cole Slaw - Bobby Flay

1 small head green cabbage, finely shredded
2 carrots, finely shredded
¾ cup best-quality mayonnaise
2 tbsps sour cream
2 tbsps grated Spanish or Vidalia onion
1 tbsp sugar
2 tbsps cider or white vinegar
1 tbsp dry mustard
2 tsps celery salt
Salt and freshly ground pepper

Directions

Combine the shredded cabbage and carrots in a large bowl. Whisk together the mayonnaise, sour cream, onion, sugar, vinegar, mustard, celery salt, salt, and pepper in a medium bowl, and then add to the cabbage mixture. Mix well to combine and taste for seasoning; add more salt, pepper, or sugar if desired.