Cindy Fox
Cindy Fox of Imperial sent in a recipe that illustrates one of her culinary beliefs.
“Bacon goes with just about anything,” she said with a laugh.
Her Bacon Brussels Sprouts were named to the top spot in the side dish category.
Fox, 62, is a librarian at Hodge Elementary School in the Fox C-6 School District. She and her husband, Jeff, enjoy travel dining, which is where she got this recipe.
“One of my favorite chefs is Rick Bayless,” she said. “We’ve been to his restaurant (Frontera Cucina in Orlando, Fla.) and he does something like this. I started experimenting, using his tastes to come up with my own recipe.”
Fox said that’s her usual method: Find a basic recipe and put your own twist to it.
“I am a cheesecake person. I love to do cheesecakes,” she said. “I also like side dishes, seafood.
“I’ve been working with grouper lately, doing a panko-encrusted version that is pretty good. I like to do citrus with fish, too.”
Bacon Brussels Sprouts
Cindy Fox of Imperial
2 medium onions, sliced 1/8-inch thick
1/4 cup bacon, chopped and cooked, reserve fat
5 cloves garlic, sliced in half
4 jalapeno peppers, seeded and thinly sliced
1 1/4 cups chicken broth
1/4 cup cider vinegar
2 sprigs thyme (1/2 teaspoon dried)
1/2 teaspoon pepper
3 bay leaves
1 teaspoon salt
1/2 pound Brussels sprouts, halved
1-2 tablespoons oil
Saute onions in reserved bacon fat on low heat until caramelized (approximately 20 minutes). Add garlic and jalapenos; stir and cook 1-2 minutes. Add broth, vinegar, thyme, bay leaves, pepper. Simmer until all broth is gone. Salt to taste. Meanwhile, add oil to a non-stick pan and brown Brussels sprouts. When they are browned and the onions are ready, mix the two together and top with crispy bacon.
