Mustard Glazed Brussel Sprouts

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I love the question “Oh, do you have a cold?” I am always tempted to reply with something snarky and sarcastic, such as “Nah, I just normally sound like a muppet stuffed inside an empty Pringles can. Thanks, chief!” All merely because I’m bitter and tired and snotty and coughing up half a lung. What really gets my goat is that the person doesn’t usually care about you. Nope. What they really mean to say is “Please get the hell away from me so I don’t catch the Plague from the molten grossness pouring out of you.” I am perfect just the way I am, thank you, and if you don’t like it then I suggest you don’t touch your sleeve. I just used it as a tissue. You’re welcome.

At least there is food. Sweet, delicious recipes to make the world a better place.

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I’ve been wrestling with this particular one for awhile now. What kind of mustard is best for texture, for taste, for aesthetics; is vinegar too sour to use with the subtle nature of the ingredients, or am I just using too much or the wrong kind; should the shallots be replaced with bacon? These are the questions that plagued my soul and my sprouts.

Mostly the bacon query. Man, do I miss bacon.

What really did the trick here, for me, was cooking the shallots first and then removing them completely from the pan. I’m a big fan of throwing everything in at once and seeing where the wind takes me, but sometimes things just taste better when the components are cooked separately (stir-fries fall into this category, and man– was that a tough lesson to learn). I’ll be damned.

Whole grain mustard is really the best choice, because others don’t have quite the BAM flavor and they also alter the consistency of the final sauce.

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Mustard Glazed Brussel Sprouts

2 shallots, diced fine
1 lb Brussel sprounts, ends trimmed and cut in half lengthwise
3 T olive oil
1 heaping T whole grain mustard
1/2 t dry mustard
1/4 c broth
2  T white wine
1 T balsamic vinegar
1 t chopped fresh rosemary
pinch red pepper flakes

In a large pan heat 1 T oil over medium heat. Add the diced shallot and cook about 10 minutes, or until brown. Remove from heat and set aside. Heat the remaining 2T oil in the pan and, when hot, place Brussels face down. Cook over medium heat until brown, then shake the pan to loosen the sprouts. Whisk together the mustards, broth, vinegar, rosemary, and red pepper flakes in a small bowl. Increase the pan’s heat to high and add the wine. Reduce by about half and then add the herb-broth mixture.. Cook until liquid reduces by about half, then remove from heat. Add back in the shallots and serve hot.

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