A Culinary Tour of Nashville
Union Common
After drinks and apps at the Patterson
House we walked down to Union
Common, a steakhouse that features
shared plates with extensive wine
and whiskey selections. Our meal
was wonderful, and it was so much
fun trying many different dishes. The
favorites were the Brussels sprouts,
crispy duck and foraged mushrooms.
UNION COMMON’S BRUSSELS SPROUTS
Serves 4
1 pound Brussels sprouts, washed
1 tablespoon olive oil
½ cup pork belly (may substitute
bacon), cooked and diced
2 tablespoons Parmesan, shredded
1 tablespoon pine nuts, toasted
1 tablespoon Kentucky sorghum
2 pinches salt
Clip the root of each Brussels sprout
and discard the first layer of leaves.
Slice each in half.
Bobby Benjamin
58
PEACHYTHEMAGAZINE.COM
Place two cold sauté pans on separate
burners and add ½ tablespoon olive
oil to each. Place Brussels sprouts flat
divided evenly between two pans and
add a pinch of salt to each. Turn heat
to high and sear Brussels sprouts for
1 minute, reduce heat to medium and
cook an additional minute. Reduce
heat again to low and cook an additional minute. Add pork belly and
cook for 1 minute. Add sorghum,
Parmesan and pine nuts. Toss and
season with salt, as needed.