02/09/06 Food and wines - Brussel Sprouts

Welcome to Vine to Wine this is your host Linda Moran and today is Food & Wine pairing day. The stores have been full of my least favorite vegetable and I have finally found a recipe that wows me. Today I want to share my favorite recipe for brussel sprouts and of course the wines that go with it. Although I do consider myself a food lover and I do eat most every vegetable, I must admit to liking some better than others. Brussel sprouts seem to be in the category of those I enjoy less. However, that is all bygones  I have found a recipe that makes me a lover of brussel sprouts. There are no exact measurements and I can't really give you a recipe - just listen closely. Clean your sprouts, cut them in half lengthwise and then slice them so that they fall apart into thin strips. Fry some really good quality lean bacon until it is crispy. Remove it from the pan and set it aside to drain. When it has cooled crumble it up. Discard the bacon fat but do not scrape the pan. Put the pan back on medium heat and deglaze it with some dry white wine. Now add a tablespoon of olive oil and reheat the pan add the sliced sprouts and cook until they are just about limp. Add another tablespoon of olive oil, salt and fresh cracked pepper to taste. Next add a tablespoon of balsamic vinegar and the crumbled bacon pieces toss and serve immediately. Serve them as a side dish to grilled pork or salmon and a light style of Pinot Noir or a viognier from Washington state. Remember to send your wine questions to Linda at vine to wine dot net and thank you for joining me on today's Vine to Wine.