Roasted Brussels sprouts with Guanciale
Jul 27, 2021 19:11:45 #
The guanciale was a new ingredient for me. It was just OK. Not sure that I would use it again.
Only a few ingredients.
Only a few ingredients.
Jul 27, 2021 19:16:54 #
Good shot. Looks interesting! We like our 'Sprouts. I have done something similar with bacon. What was the downside of the recipe for you!? Academic for me since I can't imagine where I'd get that cut of pork.
Jul 27, 2021 19:32:13 #
quixdraw wrote:
Good shot. Looks interesting! We like our 'Sprouts. I have done something similar with bacon. What was the downside of the recipe for you!? Academic for me since I can't imagine where I'd get that cut of pork.
I can not put my finger on why I did not care for it. It was somewhat fatty and a little tough to chew even in small pieces. It could be my cooking method though. I did squeeze some lemon on it and that did improve it quite a bit.
https://www.salon.com/2020/10/18/enjoy-il-bucos-signature-salty-caramelized-brussels-sprouts-with-guanciale-in-your-own-home/
Jul 27, 2021 19:33:25 #
Jul 27, 2021 19:36:38 #
JustJill wrote:
I can not put my finger on why I did not care for it. It was somewhat fatty and a little tough to chew even in small pieces. It could be my cooking method though. I did squeeze some lemon on it and that did improve it quite a bit.
https://www.salon.com/2020/10/18/enjoy-il-bucos-signature-salty-caramelized-brussels-sprouts-with-guanciale-in-your-own-home/
https://www.salon.com/2020/10/18/enjoy-il-bucos-signature-salty-caramelized-brussels-sprouts-with-guanciale-in-your-own-home/
Thank you for the recipe and your thoughts. Maybe a chunk of Canadian Bacon cubed. I often find the need for a touch of acid in recipes, lemon, lime or other.
Jul 27, 2021 20:14:28 #
GeorgeK
Loc: NNJ
This recipe may change your mind about guanciale, https://www.seriouseats.com/bucatini-pasta-amatriciana-recipe
Jul 28, 2021 07:46:12 #
Jul 28, 2021 08:45:21 #
Very nice looking dish Jill. If I might suggest.cut the Guanciale very thin render the fat on low heat add the sprouts in the rendered fat the meat will crisp and be very tasty.
Joe
Joe
Jul 28, 2021 11:23:19 #
JustJill wrote:
The guanciale was a new ingredient for me. It was just OK. Not sure that I would use it again.
Only a few ingredients.
Only a few ingredients.
Nice! Simple. Elegant. Luv da' sprouts and - when I get back to AZ in October, will be going to my fav Italian Grocer (DeFalco's) to see if they have the guanciale to try. Y'all have my curiosity peaked!
Jul 28, 2021 15:45:43 #
John Lawrence wrote:
Very nice presentation, Jill. Looks delicious. One of my favorite vegetables.
Thanks John!. I always appreciate your comments. I pray you are doing well.
Jul 28, 2021 16:07:01 #
GeorgeK wrote:
This recipe may change your mind about guanciale, https://www.seriouseats.com/bucatini-pasta-amatriciana-recipe
George, thank you for the recipe.That does look good. I do trust the serious eats site so I may have to give it another try. I happen to have a jar of homemade canned tomatoes I got from a friend. And it may be my last. She said that she is not caning tomatoes again this year. I guess I need to find new friends.
I want to give credit to PapaJ the original poster who got me interested in Guanciale He made it with Spaghetti carbonara .
Jul 28, 2021 16:09:18 #
quixdraw wrote:
Thank you for the recipe and your thoughts. Maybe a chunk of Canadian Bacon cubed. I often find the need for a touch of acid in recipes, lemon, lime or other.
Thanks QD! I can get Canadian bacon at my FM. I may sound like a broken record, but I do like my FM!
Jul 28, 2021 16:10:50 #
nimbushopper wrote:
Nice photo!
I always appreciate that you take the time to comment on my photos of food.
Jul 28, 2021 16:16:24 #
JustJill wrote:
Thanks John!. I always appreciate your comments. I pray you are doing well.
Thank you for your kind words, Jill. I’m no longer able to use my DSLR equipment but still use my iPhone when sitting down. I hope to post a shot every now and then.
I’m glad to see you’re still trying new recipes. Your pictures in the brussel sprouts set are your best yet. Keep cooking and shooting. Best wishes to you and your hubby.
Jul 28, 2021 16:21:26 #
Papa j wrote:
Very nice looking dish Jill. If I might suggest.cut the Guanciale very thin render the fat on low heat add the sprouts in the rendered fat the meat will crisp and be very tasty.
Joe
Joe
I appreciate the suggestions Joe , and I may try it again with a tomato based sauce. The recipe I used called for a higher heat. So I may try it again on on a lower heat. And cut it thinner. Thank you!
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