My dh’s favorite meal! He absolutely loves Brussels sprouts, especially when they involve bacon. I cut 6 or so pieces of bacon into 1/4″ strips and fry them in a cast iron skillet until they are crispy. Then drain the bacon on a paper towel using a slotted spoon, leave the grease in the pan! Add 2 cups of halved and trimmed sprouts to the hot grease and fry them up on medium high until they are deep spotted brown (but not mushy). A lot of times I do this all in advance so ill leave them a bit al dente and finish cooking them at dinner time. They keep cooking as they sit on the stovetop. Right at serving time get them good and hot, toss in the bacon and season with salt and paper. Mmmmm…..
Our new favorite way to cook steaks (and pork chops) is to salt both sides with good coarse salt and fry in a preheated searing hot cast iron skillet. Melt several tablespoons of butter (I didn’t say this was low cholesterol) on one side of the pan and spoon butter over the steaks as they cook on medium high to high heat. 5-6 minutes on a side for medium rare in the middle but crispy charred salty buttery goodness on the outside. It will almost look burnt but because of the high heat the middle stays pink (if that’s what you’re into).
We served it with some quinoa for dinner and had steak and eggs with sriricha the next day.
Steak, part deux