Saxelby Cheese goes to Florida

Even though I was technically taking a week off of cheese, I couldn’t help myself. I brought some delicious chunks o’ cheese with me on vacation and here’s the best thing that came out of the kitchen as a result:

Brussels Sprouts with Hillman Harvest goat cheese:

1 lb of brussels sprouts, halved
2 tbsp olive oil
2 tbsp of bacon fat (saved from some big sloppy breakfast)
2 small shallots, sliced very thin
1/3 lb Hillman Harvest goat cheese, cut into tiny little cubes (annoying, but worth the extra trouble…)

In a skillet, add the two kinds of oil and sautee the shallots over medium to low heat until they are nice and brown and carmelized-like… about 10 minutes.

Then add the brussels sprouts and cook over medium heat until tender when pierced with a fork…. another 10 to 15 minutes.

While the sprouts are a cookin’, cube the cheese into pretty little pieces. When the sprouts are done, throw the cheese in there and mix well, adding a bit of salt and pepper to taste.

The sweet meaty bacon flavor combined with the gamey goaty cheese will make some of the most exciting brussels sprouts you ever tasted!!

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