Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality

Iraq Dinar/News is a popular topic among many topics this board offers. You must log in to see and participate in our Dinar sections.

Position yourself for free after watching the video on eCommerce at


I can be reached by phone or text 7am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.
Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2017

Charred Brussels Sprouts with Bacon and Orange


Posts : 21722
Thanked : 1007
Join date : 2013-01-12

Charred Brussels Sprouts with Bacon and Orange

Post by Lobo on Fri 22 Jan 2016, 3:18 am

Charred Brussels Sprouts with Bacon and Orange

Be the first to Write a Review
Prep Time: 20 minutes
Cook Time: 20 minutes
Servings: 6
Combining just five ingredients, this fall dish packs a powerhouse of contrasting flavors—slightly bitter brussels sprouts, salty bacon and sweet oranges, plus the warmth of ground cumin. It’s the creation of Serge Madikians, chef/owner of Serevan restaurant, whose seasonal menu is inspired by the nearby farms in New York’s Hudson Valley as well as his heritage as an Armenian from Iran.

  • Printer Friendly Version

  • 99


  • 2 oranges
  • 1/2 lb. (250 g) bacon, cut into 1-inch (2.5-cm) pieces
  • 2 lb. (1 kg) brussels sprouts, trimmed and halved lengthwise
  • 1 tsp. ground cumin
  • Kosher salt


Zest the oranges, then use a sharp knife to cut away the remaining peel and the bitter white pith, following the fruit’s curve. Cut the fruit on either side of each segment to free it from the membrane. Set the zest and segments aside.

In a large, heavy sauté pan over medium heat, cook the bacon until nice and crispy, about 6 minutes. Drain on paper towels and cover loosely with aluminum foil. Pour the bacon fat into a heatproof bowl.

Wipe out the pan with paper towels, then heat the pan over high heat. When it is very hot, pour in 2 tablespoons of the bacon fat and immediately add the brussels sprouts. You may need to cook them in 2 batches, depending on the size of the pan; don’t crowd the brussels sprouts or they won’t char well. Cook, tossing them occasionally, until they char, about 5 minutes. Add a few tablespoons of water and cook until the brussels sprouts are just tender, 3 to 5 minutes more. Add the cumin and orange zest and toss a bit more.

Transfer the brussels sprouts to a serving bowl. Toss in the bacon and orange segments, season to taste with salt and serve warm. Serves 6.

Adapted from a recipe by Serge Madikians, Chef/Owner, Serevan, Amenia, NY

Related Tips

  • All About Brussels Sprouts >
  • All About Oranges

    Current date/time is Fri 24 Mar 2017, 4:52 pm