Method:
Brussels sprout/ Bacon/
Caramelized Onion
In a smoky hot sauté pan,
caramelize the Brussels sprouts
evenly, add shallots and onion.
Add honey, bacon and cook
until the bacon is cooked and
the honey is caramelized. Add
butter, parsley, salt and pepper
to taste.
From BLT PRIME
From BLT Prime Chef Paul Niedermann
Chef Thomas has over twenty years of culinary experience, and has worked for a number of
the world's most prominent resorts. As the Executive Chef of Fontainebleau Miami Beach,
Connell is responsible for every aspect of the resort's food and beverage operations, as well as
the coordination of chefs and all of the property's signature restaurants including:
Chef Marlon Rambaran of Scarpetta, Chef Jian Heng Loo at Hakkasan,
Chef Thomas Griese of Michael Mina 74 and Chef Michael Hawk of
La Côte, the property's chic two-story beach club and restaurant.
tSERVES 4
Brussels sprout/ Bacon/ Caramelized Onion
2
Tbsp. Smoked Canadian bacon,
½ inch
diced, cooked crispy
1 Tbsp. Shallots, diced
2 Tbsp. C ipollini onion, sliced thin, caramelized
2 Handfuls of baby Brussels sprout, bottom trimmed, blanched
BLT Prime Chef Paul Niedermann
1 Tbsp. Honey
1 Tbsp. Butter
1 Tbsp. Parsley, finely chopped
Salt and pepper
