Military Family, Food, & Fitness Fenestrations

Raising the Bar on Personal Expectation

“Sladky approved” Buffalo with Brussels

Bacon Brussels Sprouts

I don’t care if you never thought you liked brussels sprouts in the past – if you don’t like them after trying this recipe, then you simply didn’t add enough butter, onions and bacon! First, I put a steamer-full of water on to boil and washed and halved my brussels sprouts. You must cut them at least in half – bigger brussels sprouts should be quartered. Steam brussels sprouts for 8-10 minutes depending on their size. While brussels sprouts are steaming, sautee 4 spring onions or shallots in 2 tbsp butter in frying pan, and add 4-6 strips diced raw bacon. Add brussels sprouts to frying pan and mix thoroughly, chopping up so that they absorb the yummy juices from the onions, bacon and butter. Cook just another few minutes or so on low. This is one of our son’s favourite things to eat.
Buffalo Meatballs with Cheese Sauce

My meatball inspiration came from Free the Animal (FTA) blog and am certain it would be just as delicious as he prescribes, but my variation turned out amazing:
I bought a 1lb package of ground Buffalo meat and shaped it into small balls – made them extra small to cook fast because we were hungry. I heated bacon drippings from breakfast and a little bit of butter (would’ve used lard but we were out…). Removed meatballs after they were thoroughly cooked & kept them hot on a covered plate next to the oven. Added juice/fat I’d reserved from Friday’s 32 Garlic Cloves with Chicken meal to the pan now containing bacon and buffalo meat juices as well as 2 tbsp butter. (I drank the red wine FTA recommended adding). I added a long-pie-sliver of blue cheese I’d purchased from the German market which amounted probably to around 4-5tbsp, heated and stirred until thoroughly combined and then added the meatballs back in. Had planned on adding crème fraîche, but the smell was incredible and the brussels sprouts were ready….

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