Holiday side dishes

Are you looking for exciting new dishes to add to your holiday dinner, look no further. Chef Brian West is showing you how to make simple and delicious side dishes that will keep your friends and family happy all season.

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Kung Pao Brussels Sprouts Recipe:
Get oil to smoking point
Toss brussels sprouts with cornstarch and fry in hot oil until crispy
Add garlic and ginger and toss for about 2 minutes
Add in arbole chilis and peanuts
Season to taste

Servings: 2
2 pounds brussels sprout, cut in half
2 fluid ounces oil
1 tablespoon cornstarch
3 cloves garlic, sliced thin
1 fluid ounce ginger, chopped
1 fluid ounce sriracha, prepared
6 each arbole chili, crushed
2 fluid ounces peanuts

Bacon Pimento Mac and Cheese Recipe:
Render off bacon once grisp, spoon out bacon
Leaving fat behind
Make blonde roux from bacon fat and flour
Add garlic powder, onion powder, and white pepper to the roux
Add milk slowly 1 gallon at a time allowing the
Roux to thicken the milk as you go
Add cheeses to hot mixture (if cold cheese may burn on the bottom)
Want the cheese sauce to pull away kind
Season with salt and strain through a china cap if necessary
Boil and strain Noddles
While still hot toss in a mixing bowl with pimento cheese and shredded cheddar until melted

Servings: 1

1 1/2 fluid ounces flour
3 fluid ounces bacon
1 quart milk
1/2 tablespoon garlic powder
1/2 tablespoon onion powder to taste salt
1 pound american cheese, soft melt
4 ounces mozzarella cheese
3/4 teaspoon white pepper noodles
4 fluid ounces pimento cheese, prepared