Recipe courtesy of Chef Shane Chartrand of Sage Restaurant.
Nuts, Prosciutto and Broccoli
Take a small baguette and gently cut into very, very thin slices (approx. 6 pieces). Lay on a baking sheet lined with parchment paper, drizzle a touch of olive oil on all pieces with a touch of salt and pepper. Lay another sheet over the bread to bake even and flat.
Bake 300ºF for 10-15 minutes, or until golden brown (you may need to wear mitts and lift the tray to watch how cooked they are). Once complete, take out of oven and let cool to room temperature.
Mix the bison, shallots, and Tabasco in a bowl and season with salt and pepper. If you want to test your seasoning, heat a small pan and fry a small piece of the mix.
Roll them by hand into 3 evenly shaped balls. Bake them at 375ºF for 10–12 minutes.
Crush the garlic then mix it with the mustard and olive oil.
Preheat the oven to 350ºF. Line a baking sheet with parchment paper and add the peanuts. Put the peanuts in the oven until they begin to turn golden brown, about 15–20 minutes.
Place a small pan on low heat and add the prosciutto. Cook on low heat until the fat begins to melt. Turn the heat to medium and add the Brussels sprouts when the fat in the pan heats up. Lightly sauté the Brussels sprouts with the prosciutto.
Finish by tossing the roasted peanuts in with the prosciutto and Brussels sprouts, with a touch of salt and pepper.
Spread the sauce across the plate. Arrange the meatballs along the sauce to make a triangle, leaving some space between each. Spoon the Brussels sprouts and prosciutto into the space between the meatballs. Lean a few of the crisps against the meatballs. Drizzle the plate with a small amount of cold pressed canola oil or olive oil and serve hot.