Ribs and Champagne might not be a traditional combination, but it ought to be. When paired with Jan’s version of brussels sprouts and Czech potato salad, all the components came together surprisingly well. I found brussels sprouts too bitter before I tried Jan’s take on them, which he sautéd in chicken broth and bacon.
Bacon Brussels Sprouts
1 lb Brussels sprouts
2-3 slices of bacon
1 tablespoon olive oil
1/2 cup chicken broth
Salt and pepper, to taste
Wash Brussels sprouts, trim the ends, cut them in half, and set aside. Cut bacon into 1/2 inch strips and saute over medium-high heat until crispy. Remove bacon and the fat from the pan, leaving about 1 teaspoon worth of bacon fat. Add olive oil to pan and add the Brussells sprouts to begin cooking. (Option to keep all the bacon fat and use instead of the olive oil, or remove all the bacon fat and use only olive oil). Add chicken broth, and cover pan with lid. Let cook until Brussels sprouts are tender and the broth is mostly absorbed. Uncover, add bacon, salt and pepper, and stir together for another few minutes.
For a bacon-free version, simply sauté the Brussels sprouts in the olive oil, then add the chicken broth.