10 oz. slab bacon, cut into matchstick-size pieces
2 Tbs. unsalted butter, divided
3 medium yellow onions, sliced thin
2 lbs. Brussels sprouts, bottoms trimmed, outer leaves removed, and larger sprouts cut in half
3 Tbs. sherry vinegar
Kosher salt, to taste
Freshly ground black pepper, to taste
Bring a large pot of salted water to boil over medium-high heat. Cook bacon in a large cast-iron skillet over medium heat, stirring frequently, until the fat has been rendered and bacon is crisp, about 25 minutes. Remove bacon to paper towels. Reserve two tablespoons of fat and discard the rest. Return the two tablespoons of fat to the skillet. Add one tablespoon butter and stir over medium heat until the combined fats are hot. Add onions and cook, stirring occasionally, about 25 minutes, or until tender and golden brown. Set aside.
Add sprouts to the pot of boiling water and cook for five minutes, or until they are tender when pierced with a knife. Make an ice bath by putting equal parts ice and water in a large bowl. When the sprouts are done, use a slotted spoon to put them into the ice bath to stop further cooking and retain color. Once chilled, remove them to paper towels to drain.
When ready to serve, place the skillet over medium-high heat and add the bacon and onion mixture. Add vinegar, using it to loosen any bits on the bottom of the skillet. Cook, stirring, for a couple of minutes, until vinegar evaporates. Stir in Brussels sprouts and heat. Add remaining tablespoon of butter and stir to incorporate. Season with salt and pepper and serve.
The Atlantic Room at The Ocean Course, Kiawah Island Resort, kiawahresort.com
A trio of menus curated from our recipe archives
