MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Brussels Sprouts With Bacon & Chestnuts
 Categories: Vegetables, Pork, Nuts, Poultry, Citrus
      Yield: 8 Servings

      1 lb Brussels sprouts
    1/3 lb Thick-sliced bacon; in 1/4"
           - pieces or batons
      1 md Red onion; chopped
     20    Canned, roasted, chestnuts;
           - up to 25, quartered or
           - rough chopped
    1/4 c  Chicken stock
           Salt & pepper
           Lemon wedges; to serve

  Chestnuts are delicious, but a major pain to roast and shell (have
  you ever exploded chestnuts all over your kitchen? I have). Canned
  (jarred more like it) chestnuts actually work better in recipes
  than the kind you roast and peel yourself. The texture and moisture
  content is more consistent. So, we suggest using canned roasted
  chestnuts for this recipe. You can of course roast and shell your
  own if you prefer.

  Put a large pot of salty water on the stove to boil. While the
  water is heating, cut the brussels sprouts in half and slice
  thinly, starting at the top of the sprout and working back toward
  the stem. Discard the last 1/4" of the stem side.

  Cut the bacon into pieces about 1/4" wide and put them in a large
  saute pan over medium heat.

  Once the water is boiling, add all the brussels sprouts and boil
  them for 2 minutes. While the sprouts are boiling, get a large bowl
  of ice water ready. Transfer the brussels sprouts to the ice water
  (this will shock them vibrant green and stop the cooking) and chill
  thoroughly. Move to a colander to drain.

  When the bacon is almost done, add the chopped red onion and toss
  to combine. Turn the heat to high and stir-fry the bacon and onion
  until the onion begins to brown.

  Add the chestnuts and brussels sprouts to the saute pan with the
  bacon and onions. Add the chicken stock and toss to combine. Stir
  in about 1 ts of salt, more or less to taste. Cook over high heat
  for 2 to 3 minutes. Add pepper to taste.

  Serve hot with lemon wedges. Squeeze a little lemon juice over the
  sprouts right before you eat them.

  Recipe FROM: http://www.simplyrecipes.com

  Uncle Dirty Dave's Kitchen

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