BACON, BRUSSELS & BOURBON

 BACON, BRUSSELS & BOURBON

INGREDIENTS: 4 PIECES OF BACON, 1 CUP THINLY SLICED FENNEL, 4 CUPS CHOPPED BRUSSEL SPROUTS, 6 CLOVES CHOPPED GARLIC, 1 SLICED RED ONION, 1/4 CUP BOURBON, 1/2 CUP APPLE JUICE, 1 TBS HONEY, 1/2 TSP SALT AND PEPPER

COOK THE BACON IN A SKILLET UNTIL CRISPY, REMOVE FROM THE PAN AND WHEN COOLED, CHOP INTO SMALLER PIECES.

MEANWHILE, SAUTE THE FENNEL, GARLIC, ONION AND BRUSSELS IN THE BACON FAT UNTIL BRUSSELS SPROUTS ARE TO YOUR LIKING. ADD THE LAST 5 INGREDIENTS AND COOK ON A MEDIUM HIGH HEAT FOR A COUPLE MINUTES. ADD THE BACON AND HEAT FOR 2 MORE MINUTES.

LOVE IT!

BOURBON SAUCE FOR STEAK

 BOURBON SAUCE FOR STEAK

INGREDIENTS: 1 STICK OF BUTTER, 6 CLOVES CHOPPED GARLIC, 1 MINCED SHALLOT, 1 TBS EACH CHIVES AND ROSEMARY CHOPPED SMALL, 1/4 CUP BOURBON, 1 TBS WORCESTERSHIRE, 1 TSP DIJON, 1 TBS BROWN SUGAR, 1 TSP LEMON JUICE, 1 TSP BLACK PEPPER, 2 TBS SOUR CREAM

SAUTE THE GARLIC & SHALLOTS IN THE BUTTER FOR 5 MINUTES, ADD EVERYTHING BUT THE SOUR CREAM AND SIMMER FOR 20 MINUTES. ADD THE SOUR CREAM AND SIMMER ON LOW 5 MINUTES.

ENJOY!