Nov 14, 2012 6:33 PM

Let's Make a Meal: Brussel Sprouts, another Thanksgiving Classic

TUCSON - Today on Let's Make a Meal, our food contributor, Jennifer English, stopped by with another twist on a Thanksgiving classic, plus a preview of the upcoming "Southwest Spirits Summit." Here's what she had to say:

Pairing food and drink is a subject worthy of study. Understanding who the right sip can make any bite taste more delicious and vice-versa. Think about Thanksgiving and the traditions of the table and imagine how a simple sip at the start of the festivities can say both "Welcome" and "mmmmmm".

Thanksgiving is right around the corner and many of us will be welcoming our families and friends to our homes. It is a longstanding tradition to welcome weary travelers and guests of all sorts with a cup of good cheer. There is no one in the World that knows how to offer a welcome the was Modern Mixologist and Iron Chef winner Tony Abou-Ganim. He is the host of this weekend's The Inaugural Tony Abou-Ganim Southwest Spirits Summit at the casino Del Sol. This event is a series of seminars, hands-on classes, tasting's and meals which will surely inspire all who attend.

Tony is presenting his "Making Great Cocktails at Home - Hands On with Tony Abou-Ganim-Ladies Only" which will gives a chance for ladies to learn the basics of mixing classic cocktails at home with all the tools needed to make that Thanksgiving cup of good cheer and welcoming.

Here is another Classic Thanksgiving dish to "audition" before the big day. It is part of the tasting menu at the Southwest Spirits Summit created by Executive Chef Jason Jonolonis and served with braised Prime Short Ribs of Angus Beef. These Brussels Sprout are divine. The key is to not overcook them. Tell me who doesn't love Brussels sprouts and bacon!

• 1 pound small Brussels sprouts, trimmed, halved through root ends
• 1 1/2 teaspoon olive oil
• 4 oz. pound Pancetta cubed
• Tablespoon chopped fresh thyme
• Tablespoon chopped fresh sage
• Cook Brussels sprouts in saucepan of boiling salted water until tender. Drain.
• Heat oil in large skillet over medium-high heat. Sauté pancetta until crisp. Spoon off all but 1 tablespoon drippings.
• Add warm Brussels sprouts to skillet; sprinkle with thyme and sage. Sauté over high heat just until heated through and vegetables begin to brown at edges, about 5 minutes. Season to taste with salt and pepper and serve.


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