Chef Kent Graham’s Brussels Sprouts are pan-friend and heavenly.
2 Lbs Brussels sprouts
¼ Lbs Bacon (Chopped up)
¼ Tbl Apple Cider Vinegar
3 Ea Medium Shallots
3 Oz Sweetgrass Thomasville Thom (Or other hard Cows Milk Cheese)
Cut the bottoms off and then cut the spout in half. Bring a pot of salted water to a boil. Quickly blanch the sprouts till the have a popping green color. Cool in ice cold water to stop the cooking process.
In pan render off the bacon till it is almost fully cooked. Add the Shallots and quickly sweat down. Then add the sprouts. Cook for about 3 minutes. You are looking for some slight browning and hot throughout. Add the apple cider vinegar at the end. Allow it to cook down and be fully incorporated. Season as needed.
Place into a large dish for serving and grate the Cheese over the top.