Thanksgiving Recipe: Jamie DeRosa's Brussels Sprouts With Pancetta, Chestnuts, and Lemon
Chef Jamie DeRosa has kept busy since resigning from his position as executive chef at Tudor House back in July. The chef has traveled extensively throughout the country, welcomed a new baby, started a blog, and is making plans for the future.
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DeRosa is looking forward to actually enjoying being home for Thanksgiving and celebrating with wife Amy and new daughter Isabela Grace. Though DeRosa is still cooking this Thanksgiving, it will be for family and friends -- a luxury chefs rarely have. One of the sides on the table will be DeRosa's Brussels sprouts, given a kick with pancetta and lemon.
DeRosa explains how this Thanksgiving has special meaning to him and his new family:
"Thanksgiving to me is about being thankful for family and honoring traditions. This year I'm thankful for having the time to cook for my family and celebrate our daughter Isabela's first Thanksgiving," he says. "And go Gators!"
Brussels Sprouts With Pancetta, Chestnuts and Lemon
2 Tbsp unsalted butter
1 Tbsp olive oil
2 lbs Brussels sprouts, rinse, dry, cut in half
3/4 lb. chestnuts, peeled, cut in half
½ Lb. Pancetta, diced about ½ inch squares
1/2 cup cider vinegar
1/4 cup chicken broth
1/4 cup sugar
Chestnuts - How to roast and peel
Chestnut season runs from early October through late December. Look for healthy, unwrinkled shells and a glossy brown surface. Dingy or mottled shells may indicate mold, and small pinholes likely indicate that worms have been drilling; avoid such nuts. Fresh chestnuts are firm to the touch and heavy in the hand, with no space between the shell and the meat of the nut inside.
First, using a sharp knife, make an incision about 1/8-inch deep through each chestnut shell, just into the flesh of the nut, and work your way almost around its circumference. After slitting the shells, transfer the chestnuts to a chestnut roasting pan or a rimmed baking pan, and roast them in a 350-degree oven for about 35 minutes. While the chestnuts are hot, remove and discard each shell and the papery skin. Reserve chestnuts for brussels sprouts.
In a large skillet or saute pan heat the pancetta on medium heat until golden brown. Reserve the fat and pancetta separately for later.
Heat butter and oil in a skillet over medium heat until butter is melted. Add Brussels sprouts, salt and pepper. Cook until golden (15-17 mins). Add chestnuts and Cook for 20-25 mins. Raise heat to medium-high and add vinegar, chicken broth and sugar. Cook until liquid is reduced to syrup (4-5 mins). Squeeze lemon over and zest on top.
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