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Milwaukee's Daily Magazine for Tuesday, July 29, 2014

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Shake up the usual Brussels sprouts/bacon combo with Chef Thomas Hauck's recipe.
Shake up the usual Brussels sprouts/bacon combo with Chef Thomas Hauck's recipe. (Photo: shutterstock.com)

Side-ling up to the holiday table: Thomas Hauck's pan-fried Brussels sprouts

Want to pull out all the stops this holiday? Some of Milwaukee's most talented chefs have shared their favorite holiday side dish recipes with us. So, throughout the month of December, we'll share their takes on holiday-worthy fare.

Chef Thomas Hauck of Circa 1880 says his in-laws do most of the cooking around the holidays, but he always tries to help out with a side or two.

"My sister and brother-in-law are quite the cooking couple, and for the holidays they really go to town. So, I tend to just lend a helping hand and do a little side work, my favorite being pan-fried Brussels sprouts topped with bacon and blue cheese."

Pan-Fried Brussels Sprouts

–Brussels sprouts
–bacon
–blue cheese

Slice the sprouts as thinly as you can with a very sharp knife. Cut the bacon into larger-sized batons, this way they will not over-cook and become too hard later. Cook the bacon until it starts to become crisp, then add the shredded sprouts and cook until they are evenly browned and crisp throughout. Place into your favorite bowl and generously top with your favorite blue cheese, then place briefly under your broiler to melt the cheese and enjoy.

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