Whitecaps Bacon Wrapped Brussels
We pride ourselves in creating a wide variety of menus to appeal to all kinds of appetites. In our Whitecaps bayside lounge, our menu features a small bites menu that is constantly evolving. One of the new additions you’ll see starting at the end of April is Bacon Wrapped Brussels with Lemon Saffron Mayo. You’ll find the recipe below for those that like to add new dishes to their repertoire. We’d love to hear how your homemade version compares with ours!
Bacon Wrapped Brussels with Lemon Saffron Mayo
20 strips of center-cut Applewood smoked bacon
20 medium Brussels sprouts
1 ½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 tablespoon minced garlic
1/2 cup mayonnaise
zest of ½ lemon, plus 2 teaspoons juice
4 saffron threads
¼ Teaspoon turmeric
pinch of Rambo radish greens
Preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment paper, spread out bacon evenly and bake for 10 min. Remove partially cooked bacon from baking sheet and reserve bacon grease.
Trim the stem ends from the Brussels sprouts, and halve lengthwise. Blanch Brussels in water for 3 minutes, cool immediately. Put them in a medium bowl and toss with 1 teaspoon salt, pepper, garlic and bacon grease.
Lay the bacon strips on a work surface, Wrap one half of the Brussels sprout add other half and continue to wrap (add pick to hold it all together). Place the sprouts down on a rimmed baking sheet, leaving a bit of space between them. Bake at 300 degrees for 15 minutes.
While Brussels are baking, mix the mayonnaise, lemon zest, lemon juice, turmeric, saffron and ½ teaspoon of salt in a small serving dish.
Transfer the sprouts to a platter, and drizzle with the lemon, saffron mayonnaise. Garnish with a Pinch of Rambo radish greens.