Brussel Sprouts by Villians Tavern Chef Vartan Abgaryan
4 lbs Brussels sprouts, cleaned, trimmed, and quartered
2 cups bacon breadcrumbs (recipe follows)
1/2 cup balsamic reduction (recipe follows)
2 cups lemon creme fraiche (recipe follows)
1-2 quarts canola oil, for frying
Heat oil to 350 (measure using a candy or fat thermometer)
Fry prepared sprouts in 2 batches. Using a spotted spatula, remove from oil and drain on paper towels.
Once all sprouts are fried, place in bowl, toss with salt and pepper.
Top hot sprouts with cooled baslamic reduction, breadcrumbs, and drizzle lemon crème fraiche on top.
1 cup Balsamic vinegar
2 Tablespoons honey
1 Tablspoon sugar
Combine all ingredients in a medium saucepan, bring to a boil, lower to a simmer, and cook until reduced by half. Set aside to cool
Lemon Crème Fraiche: ·
1 cup crème fraiche
Zest and juice of 1 lemon
Salt to taste
Combine in a small bowl. Set aside.
Bacon Breadcrumbs: ·
4 strips of bacon
4 slices of old crusty bread (toast bread so it is really dry)
Cook bacon until really dry and fat is almost all completely drained (use microwave, frying pan, or oven)
Let cool on a paper towel so all fat is drained off
Combine breadcrumbs and bacon in a food processor together and pulverize.
May be used immediately or stored in a covered container in refrigerator for 1 day.