1330. CIDER-GLAZED BRUSSEL SPROUTS with BACON

6 Brussels sprouts, leaves only
2 ounces crispy smoked bacon lardons
2 ounces chicken stock
2 ounces apple cider
1 ounce roasted chicken jus
sea salt to taste
black pepper to taste

Pull leaves from Brussels sprouts down to the core (reserve core for other use). Saute sprout leaves with bacon just until color turns. Add chicken stock and cider and reduce until leaves are glazed. Season with salt and pepper. Serve.


courtesy of: Vinny Mocarski, Co-Chef, The Valley Restaurant at The Garrison, 2015 Route 9, PO Box 348, Garrison, New York 10524