Brussels Sprouts - but delicious

Remember those over-boiled, yellowy, mashed-mealy, stinky cabbage balls mom used to make?
   So do I.  I used to just take a single leaf off the serving plate and set it next to my mashed potatoes.  When Paul's mom would look at me accusingly and ask "Have you had brussels sprouts?", I would point to the lonely leaf and smugly reply, "Yep - there's the proof!"

   For some inexplicable reason, Tegs loved those little balls doused in lemon juice.

Then one Christmas, Elaine came over with a recipe for brussels sprouts with lemon zest and roasted hazelnuts that were surprisingly edible. Almost everyone liked them.

   Just this month, Paul and I went for dinner to Napa Rosa restaurant in Anaheim. They did a little something with their sprouts that included bacon.  Since cousin Lorna is the only person I know who doesn't believe everything is improved by adding bacon, I decided to replicate what we'd eaten.

Pancetta

   Given that you have to fry up some pork fat product, there is a little bit of extra work involved, but it's totally worth it.  You could use a lean bacon, but the first time I made it I used prosciutto instead of pancetta, because that was in the fridge. 
   When Uncle Joe came over for dinner, he did something he said he had never done before. He asked for seconds.


Brussels Sprouts
1 lb brussels sprouts
200 g/6 oz pancetta (Italian bacon), prosciutto or bacon
1/4 cup dried dates, chopped
3 tbsp maple syrup
2 tbsp grainy mustard (not dijon)
freshly ground pepper, to taste
olive oil.


*You can cook the prosciutto and blanch the sprouts in advance, then just before dinner, fry the sprouts and toss with the sauce.

In frying pan, cook pancetta over medium heat until crispy.

Trim the ends of the brussels sprouts and remove any discoloured leaves. 

Slice them in half lengthwise.

Place sprouts in pan, cut side up and add water until sprouts are almost submerged.

Bring to a boil then turn down heat and cook for 2 minutes or 

until they turn a nice bright green and are tender crisp.

Drain water.

**If you are cooking the sprouts ahead of time, drain them and then chill them in an ice water bath.  Drain and pat to dry.  
This will stop them from continuing to cook and getting mushy.  
Otherwise, just keep going.

Add olive oil to pan.  Add sprouts, cut side down.

Fry at med-high heat for a minute or two or until they turn a little golden.
Turn over with tongs and fry another minute.

In a separate bowl, mix dates, maple syrup, mustard, pepper and pancetta.

Pour over brussels sprouts and toss to coat.
Prepare to be amazed.

See how the grainy mustard adds another layer of texture and interest?