Um, Um, Good!

Was watching Tiffany Tieson's new show, "Dinner At Tiffany's" and she made this Brussels sprouts dish. I had to give it a try, and it's a real winner:

Brussels Sprouts with Balsomic Glaze

1 to 1 1/2 lbs Brussels sprouts, halved lengthwise
2 oz Pancheta, diced
Olive oil for pan frying
1/2-3/4 cups water
1/4 cup Balsomic vinegar
2 tbls butter

Fry the pancheta until crisp. Set aside.

Add a little olive oil to pan. Increase heat. Add sprouts in a single layer, cut sides down. Fry until well browned. Add 1/2 cup water, cover, and steam until water is absorbed. If sprouts aren't quite tender, add another 1/4 cup water and cook, covered, until it's absorbed. Transfer sprouts to a bowl and set aside.

Add Balsomic to pan. Cook until slightly syrupy. Add the butter and whisk well. Return the sprouts to pan and toss until each is lightly glazed.

Transfer to a serving dish and sprinkle with the pancheta chips.

When you do, Dan, note the absence of salt and pepper. They're not needed. The pancheta, of course, supplies more than enough salt. And, surprisingly, pepper isn't necessary.

Of course it wouldn't hurt anything if you wanted to add a turn or two.

I love simple and delicious dishes like this one, thanks for sharing. Definitely going to try it.