Wednesday, October 29, 2008

French Dip Sandwich with Brussel Sprout Hash - Adapted from Tyler Florence

The French Dips have been here before.  They are a good use for leftover roast beef, we think.  Just slice it thinly and serve in a crusty roll with beef stock on the side.  For the brussel sprouts; start by browning 3-4 strips of bacon cut in small pieces.  Remove the bacon and add to the pan 1/2 lb. of brussel sprouts that have been sliced lengthwise into 2 or 3 pieces, 3 redskin potatos cut into wedges (the original called for fingerling potatoes, which we dont get...they taste like potatoes and are expensive), 12 peeled, pearl red onions, and 2T chopped fresh thyme. Stir in the pan until slightly brown and then add 1C chicken stock, cover the pan and steam until the potatoes are just tender.  Remove the lid and continue to stir while you add 2T basalmic vinegar.  Add the bacon back and toss with chopped fresh parsley.  The combination of flavors is great for those who are not great fans of brussel sprouts.



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