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Brussels Sprouts with Bacon Jam

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One sentiment I hear over and over again is “I hated Brussels sprouts until I tried them roasted.” Amen. Me too. Actually, I’m not totally sure I even bothered to try Brussels sprouts until I saw them roasted to a crisp with olive oil, balsamic vinegar, and a touch of salt. To this day that is my quick draw recipe for sprouts. They’re easy, delicious, and perfectly filling. This Thanksgiving, however, I thought I’d give the classic a little bit of a boost. A little something something to make them even more fantastic. Bacon jam. Brussels sprouts tossed in bacon jam and roasted to crispy, sweet, salty, caramelized state of pure bliss.

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Brussels Sprouts with Bacon Jam

2 dozen Brussels sprouts

Sea salt

bacon jam:

1 white onion

2 cloves garlic

1 lb thick cut bacon

1 tbsp salted butter

1/4 cup brown sugar

1/2 cup dry marsala wine

Pinch of red pepper flakes

1 tbsp pectin

1 tbsp apple cider vinegar


In a large skillet melt butter over medium-low heat. Dice onion and add to pan. Mince garlic and stir into pan, along with roughly chopped bacon. Simmer for 15-20 minutes or until onions are browned. Stir in marsala, sugar, red pepper, and salt. Continue to simmer an additional 30-45 minutes or until the jam has cooked down and thickened. Stir in apple cider vinegar and pectin. Simmer an additional 10 minutes and then remove from heat. Let cool slightly.

Heat oven to 350F. Remove stems from sprouts and halve. In a medium casserole dish toss in jam and roast for 35-45 minutes or until tender. Serve hot.

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Lovely Internet 11.22.13


1. Seeing as how I wrote “dropping to the floor as though she had no bones” on our discipline record sheet yesterday, this made me laugh. A lot.

2. This is amazing and also kind of gross.

3. Some perspective.

4. I myself have definitely loved a pair of lululemon pants more than one human should love yoga pants, but I have, as they say, gone to the edge. This article from a former lululemon ambassador rang true for me and echoed why, as a feminist whose thighs have touched since puberty, lululemon can count me out as a customer.

5. I am loving this blog. Especially this post.

6. An argument for room temperature eggs.

7. Do you eat the apple core?

8. A worthy cause.

9. In honor of the newest member of our family, my cousin’s sweet baby girl.

10. Speaking of thighs that touch and are still amazing and covetable.

Our new look: You may have noticed that as of Tuesday, B&S has been sporting a fancy new look. I mentioned a few weeks ago that I’ve been working with my friend Emily (of Em Dash Paper Co fame) on a special project and this was it! Emily had the very best handwriting in high school (I used to watch her take notes in Spanish which, surprisingly, did not help me retain much of the language) and I’ve been excitedly following her career as a calligrapher and illustrator. When I decided I wanted a new look for the b&s banner, something that would fit in with Dan’s watercolor and the watercolor/ink sidebar (my hand), I knew she’d be the perfect fit. She did an incredible job and I could not be more pleased with it. It’s simple, beautiful, and personal. She’s a dream.

For more tidbits from Elena the person, follow me on twitterinstagrampinterest or facebook. Follow along with MissElenaeous for thoughts on everything other than Southern food.

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Stovetop Brunswick Stew

Brunswick Stew 1 When Caroline & I were divvying up the recipes for the cookbook, I was both elated and terrified to find Brunswick Stew end up in my pile. As you may know if you’ve been following this blog for a while, my family takes Brunswick Stew very seriously. It takes days to make it in the backyard in my great grandmother’s cauldron. We don’t mess around. So the idea of developing a stovetop version of this recipe that did justice to the stew my family cherishes? Terrifying.

I ended up creating what I think is a masterpiece. Started in separate pots the chicken and the pork cook to perfection and then are combined, along with all their juices, to create a stew that tastes like it took way longer than 8 hours. Which, you’ll remember, is a fraction of the time I think Brunswick Stew should take to cook. Unfortunately DK didn’t think that the average home cook was really going to spend 8 hours cooking a stew in multiple different vessels so they sent me back to a drawing board. I have a suspicion, however, that at least a handful of you ARE just the kind of home cooks who have been looking for something that tastes authentic but isn’t quite as involved– something that you’re happy to let simmer on your stove one chilly Sunday. Something that will feed your family all winter because this stew freezes like a dream. I know you’re out there, and this recipe is for you.

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Stovetop Brunswick Stew (the 8 Hour Version)

1 medium chicken, bones in

1 tbsp olive oil or butter

1.6lb  pork loin end, bone in

2 x 28oz cans diced tomatoes, in liquid

2 x 425g cans lima beans, in liquid

2 x 425g cans corn, in liquid

1  medium white or yellow onion, chopped

3 garlic cloves, minced

2 dozen fingerling or creamer potatoes, quartered or roughly chopped

3 celery stalks, sliced with tender greens

3 tbsp Worcestershiree sauce

Salt & pepper to taste

2 tsp red pepper flakes

Place chicken in a Dutch oven or slow cooker, cover with water, and season with salt, pepper, and 1 tsp red pepper flakes. Cook on 250/120C for 4 hours or until meat falls off the bone easily. As the chicken cooks brown pork in large soup pan. Brown 30-45 seconds on each side and set aside.

Keeping the pot over medium heat add garlic, onion, and celery. Saute until onions are tender.  Stir in tomatoes, beans, corn, and potatoes. Add 4 cups of water.

Return pork to pot and reduce heat to simmer. Stir in Worchestershire sauce, salt, pepper, and red pepper. Continue to simmer until the chicken is cooked.

Pull the chicken meat off of the bone and add it to the soup pot, along with the chicken’s cooking liquid. Stir well, breaking the pork apart with your spoon until it is shredded, and return to simmer.Simmer an additional 2-4 hours, stirring occasionally. Season to taste and serve hot.


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