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"FacebookPinterest\n\nA couple of reasons to buy David Chang's new Momofuku cookbook: (1) Lots of awesome, bacony, no-bullshit recipes like the one after the jump. (2) You can actually read the thing. Like an actual book. Writer Peter Meehan captures Chang's voice remarkably well. You'd think you were sitting there with the famously grumpy-enthusiastic-reluctant-passionate chef ripping through a case of OB beer while you learn how Momofuku became more than just \"a shitty little noodle bar\" and the 32-year-old Chang became (despite his resistance) the most celebrated chef in New York.\u2014Adam Rapoport\n\nAnd check back tomorrow for the debut installment of Eat a Peach!, a series of dispatches by David Chang and Peter Meehan from the Momofuku book tour\u2014exclusively on GQ.com.\n\nDavid Chang talks about Brussels sprouts the way he talks about pretty much everything\u2014with blunt force. \"Basically, you can't fuck them up,\" he says, a pan of sprouts sizzling and sputtering in front of him. \"Cook the shit out of them; just don't turn them to charcoal.\"\n\nChang makes it sound easier than it is, but he's not exaggerating by much. When cooked properly, Brussels sprouts take on a crispy, caramelized quality that makes them all but addictive. At Noodle Bar\u2014the first of his three Momofuku-stamped restaurants in New York's East Village\u2014the sprouts became so popular he eventually took them off the menu. \"Every single table ordered them,\" he says. \"It was ridiculous. I would've had to dedicate one of my cooks to doing nothing but cooking sprouts all night.\"\n\nAt the time, Chang pan-roasted the sprouts with crispy chunks of bacon and then tossed them in pureed kimchi. At Ss\u00E4m Bar, his second restaurant, he started deep-frying them and tossing them in fish sauce. When I visited him recently at Ko, his twelve-seat high-end eatery, he browned them in a skillet, added a touch of butter, and then tossed them in sriracha, the Asian hot sauce, with a squirt of lime juice. \"They're really resilient to strong flavors,\" he explains. \"They're incredibly forgiving.\"\n\n What's essential, though, is not how you flavor the sprouts but how you cook them. Do it right and you can give them any type of spin you want. The key is to achieve an evenly browned finish. It's one that's best achieved by slicing the sprouts lengthwise, then cooking them cut-side down. Chang likes bacon fat, but olive oil works just as well. He also prefers a skillet on the stovetop to get the caramelization going. But if you're cooking for a large group\u2014say, at Thanksgiving\u2014you can easily lay a few dozen down on a baking sheet or two and roast them in a hot oven.\n\nReally, they don't require much more than salt and lemon juice. How much more flavoring you want to add\u2014and how tough you want to talk about them\u2014is up to you.\u2014adam rapoport\n\nChang-Style Brussels Sprouts\n\nServes 4\n\n1 pound fresh Brussels sprouts\n\n 1/4  pound thick-cut bacon\n\n Butter (optional)\n\n Sriracha hot sauce\n\n Lime\n\n Salt and pepper\n\nDirections\n\nPreheat the oven to 400 degrees.With a knife, trim the hard, woody ends of the sprouts, then slice in half lengthwise through the core.Cut the bacon into small chunks and cook in an ovenproof skillet over medium heat till crispy, about 5 minutes. With a slotted spoon, transfer to a paper-towel-lined plate.Drain most of the fat from the pan and add the sprouts, cut-side down. Raise the heat to medium high and sear until the sprouts begin to sizzle. Put the skillet in the oven and roast until the sprouts are deeply browned, 8 minutes or so, then shake the pan to redistribute them and \u00EF\u00AC\u00BFip them over. Pull the pan from the oven when the sprouts are bright green and fairly tender (taste one to check), about 10 minutes more, depending on how large they are.Return the pan to the stovetop over medium heat. Stir in the bacon and, if you want, a pat or two of butter. Swirl till incorporated.Place in a bowl. Add a few squirts of sriracha hot sauce, depending on how hot you like it, and a squeeze or two of fresh lime juice. Season with salt and pepper, if necessary. Serve with anything.\n\n * For Thanksgiving, toss a pound of sliced sprouts in a large bowl with 3 to 4 tablespoons of olive oil and a bit of salt. Place them cut-side down on baking trays and roast them in a 400-degree oven for about 15 minutes or until tender. Remove, and return them to the bowl. Toss with fresh lemon juice and toasted slivered almonds, or season as you would in the main recipe. Serve hot."^^<http://www.w3.org/2001/XMLSchema#string>
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