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
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.
Lori Fredrich (Lo) is an eater, writer, wonderer, bon vivante, traveler, cook, gardener and girlwonder. Born and raised in the Milwaukee area, she has tried to leave many times, but seems to be drawn to this quirky city that smells of beer and alewives.
Some might say that she is a little obsessed with food. Lo would say she is A LOT obsessed with food. After all, she has been cooking, eating and enjoying food for decades and has no plans to retire anytime soon.
Lo's recipes and writing have been featured in a variety of publications including GO: Airtran Inflight Magazine, Cheese Connoisseur, Cooking Light, Edible Milwaukee, Milwaukee Magazine and the Milwaukee Journal Sentinel, as well as on the blog Go Bold with Butter, the web site Wisconsin Cheese Talk, and in the quarterly online magazine Grate. Pair. Share.