I recently checked out The Purple Pig, a new small plates restaurant on the south end of the Magnificent Mile. It lived up to the hype, and I’m hoping to incorporate some inspiration from their dishes into Thanksgiving this year.
One of my favorite dishes was the Fried Brussel Sprouts with Thyme, Lemon and Chili Flakes. To replicate this recipe, I’m going to use this Emeril Lagasse recipe as a base:
- 12 ounces thickly sliced lean bacon, cut crosswise into thin strips
- 1 Spanish onion, thinly sliced
- 8 garlic cloves, halved lengthwise
- 2 pounds Brussels sprouts, trimmed and halved, if desired
- Coarse salt and freshly ground black pepper
- Sugar, optional
In a large, deep skillet, cook the bacon over moderately-high heat until browned, about 8 minutes. Using a slotted spoon, transfer the bacon to paper towels to drain. Add the onion and garlic to the pan, reduce the heat to moderate and cook, stirring, until softened, 3 to 4 minutes. Remove the softened vegetables from the pan and set aside. Add the Brussels sprouts in batches and continue to cook, stirring occasionally, until they are golden brown on the outside. Add the reserved bacon and vegetables to the Brussels sprouts in the pan along with salt and pepper, to taste, and a pinch of sugar. Cover skillet with a lid and cook, stirring occasionally, until sprouts are just tender, 10 to 12 minutes.
To modify this recipe, I’ll probably pull off the brussels sprout leaves instead of halving them. Then, I’ll add the thyme, lemon and chili flakes to this base recipe. Of course, I’m sure it won’t be as good as The Purple Pig’s, so I’ll just have to make another trip down there when I get back to figure out how to perfect the replication.