Browsing through her recipes I knew that they had made a good match. She is quite the gourmand, and as it turns out, is aspiring to turn her recipes into a cookbook one day (put me on the waiting list, because I definitely want a copy of that!) I’ve definitely got my eye on these Roasted Tomato and Goat Cheese tarts… mmm… will definitely be making that one in the coming weeks. As our first “assignment” as mentor and adoptee, we’ve chosen a recipe from each others’ blogs. A culinary introduction of sorts. Lisa made these delicious homemade Oreos from two years ago. You can read her post here.
As I perused Lisa’s archives, I couldn’t help but be drawn to this recipe, but only because it sounded so darn delicious. We’re big Brussels sprouts fans, though typically we make it ala this recipe, sauteed with lemon and almond. Which is superb. But a change of pace is always nice. Lisa’s recipe pairs pork and pecans, making for an incredibly satisfying side (and yes, I did just describe Brussels sprouts as satisfying).
The only change we made was substituting prosciutto for the pancetta (one, because we had some leftover from another recipe, and two because I can never keep the two straight). You could also use bacon if you prefer. But either way, the combination of the salty pork and crunchy pecans is beyond perfect. The Brussels are sweet and nutty and not even slightly bitter (as they can be if improperly cooked). I encourage you all to go check out Lisa’s blog, but you might not want to do so if you’re hungry. These Brussels sprouts are just the tip of the iceberg. In a large skillet, heat the olive oil over medium heat. Add the Brussels sprouts cut side down and toss until coated with oil. Season with salt and pepper. Add the prosciutto and arrange sprouts so they are cut side down. Saute for about 10 to 15 minutes until they are golden brown and tender but not burnt, adding more olive oil if desired. Toss with the pecans just before serving.
