4 cups chicken broth, canned

2 bay leaves

1 lb. fresh or frozen Brussels sprouts

1 large potato, cut into small cubes

1/4 stick butter

6 slices bacon, roughly chopped

1 medium onion, roughly chopped

1 sweet red pepper, medium diced

2 tsp. Frank Davis Vegetable Seasonings

Fresh ground black pepper

1/4 cup fresh parsley, minced

First, in a large, high-sided skillet bring the chicken broth to a gentle boil and drop in the bay leaves. Meanwhile, with a paring knife, trim the ends off the Brussels sprouts and remove any yellowed leaves (if you choose to use frozen sprouts, this step isn't necessary). Now cut an 'X' about one-quarter inch deep into the base of each sprout (this helps the vegetable cook evenly and prevents it from turning gray).

When the chicken broth comes to a rapid boil and all the sprouts have been 'X-ed,' drop the sprouts (and the diced potatoes) into the broth, cover the skillet immediately, and simmer until the sprouts are just tender in the center when tested with the point of a knife (figure this will take you about 8-10 minutes). Then when they're done to perfection, drain off the broth (discard it), place the sprouts and the potatoes into a bowl, and set them aside for the moment.

At this point, return the poaching skillet to the fire and turn up the heat to about medium-high. Then melt down the butter, drop in the bacon and the onions, whisk in the red bell pepper, and saute everything together until the onions are softened and lightly browned (it is not necessary to crisp up the bacon-it should slowly melt into the onions).

Now add the Brussels sprouts, potatoes, and red bell pepper to the skillet with the bacon, butter, and onions, toss everything until completely blended, sprinkle with the Frank Davis Vegetable Seasonings, top generously with fresh ground black pepper, and garnish with the minced parsley.

I suggest you serve the sprouts super-hot with maybe a few extra pats of butter for added richness.

Chef's Note:

If you decide to use fresh sprouts, make sure you pick out only those that are tight, hard, and green with a minimum of yellow leaves. Sprouts with leaves which are starting to open are usually indicative of old produce.

Goes well with Grilled Brats inBeer ('Frank's cooking brats, potato salad') for a comforting and satisfying cool weather meal.