Name: Panroasted Brussels Sprouts with Pancetta
Ingredients: 1/2 lb Thickly sliced pancetta; cut into 1/4 inch; ; dice; 8 lg Shallots; quartered; Salt and freshly ground pepper; 2 lb Brussels sprouts; quartered; 1/2 c White wine vinegar

There is something radically wrong with dull and boring preachers. How can a man be dull when he is handling such themes? I would say that a ';dull preacher' is a contradiction in terms; if he is dull he is not a preacher. He may stand at the pulpit and talk, but he is certainly not a preacher. With the grand theme and message of the Bible dullness is impossible. This is the most interesting, the most thrilling, the most absorbing subject in the universe; and the idea that this can be presented in a dull manner makes me seriously doubt whether the men who are guilty of this dullness have ever really understood the doctrine they claim to believe, and which they advocate. We often betray ourselves by our manner.

Martyn Lloyd-Jones

CATEGORY	CUISINE	TAG	YIELD
		Infood01	1	servings

INGREDIENTS

1/2	lb	Thickly sliced pancetta; cut into 1/4 inch
		; dice
8	lg	Shallots; quartered
		Salt and freshly ground pepper
2	lb	Brussels sprouts; quartered
1/2	c	White wine vinegar

INSTRUCTIONS

In a large deep skillet, cook the pancetta over moderate heat until it is
slightly crisp and the fat is rendered, 8 to 10 minutes. Stir in the
shallots, season with salt and pepper and cook until golden, about 10
minutes. Add the brussels sprouts and vinegar and bring to a boil. Reduce
the heat to Iow, cover the pan and cook until the sprouts and shallots are
tender and the pan is almost dry, 10 to 12 minutes. Transfer to a bowl and
keep warm until serving.
Yield: 8 servings
Converted by MC_Buster.
NOTES : Use salt sparingly (the pancetta is already salty), but don't
eliminate it altogether: it draws the juices from the shallots and adds to
the flavor of the dish.
Recipe by: IN FOOD TODAY SHOW #INJ278
Converted by MM_Buster v2.0l.

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