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Trim the Brussels sprouts and cut each one in half. (Halve even the smaller ones. You want the rough cut surfaces to soak up the sauce.) Drop into a bowl or other container in which you've dissolved a couple good pinches of salt in enough water go cover the cut Brussels sprouts. (An amount equal their volume or a bit more should be plenty.) When ready to use, drain thoroughly and lightly pat them dry. Don't worry about drying them thoroughly, as a bit of water will help steam them.) Toast the pepitas or walnuts until they just begin to darken a bit, either in a hot skillet, shaking frequently to prevent burning, or in a 350 degree oven for 6 - 8 minutes, or more if necessary. Check often lest they burn. See note below for a variation. Cut the bacon into 3/4" squares and fry until crispy in a small skillet. When the bits are cooked, remove from the pan and drain on a paper towel. Combine all of the remaining ingredients except the grape seed oil and salt and pepper in a small bowl, or a tightly lidded jar, if preparing ahead of time. Shortly before you're ready to serve, heat a large skillet over medium high heat until hot. Add the oil, which should thin out immediately. If you don't have a very large skillet, do the initial frying in two batches. You don't want them crowded in the pan. Put the Brusslies into the skillet and flip the halves over, as necessary, so the cut side is down. Put a timer on for two minutes and leave the Brusslies alone. Do not touch them. They need sustained exposure to the high heat to caramelize. After two minutes, put a cover on the skillet. Turn the heat off, and immediately put your timer on for another 2 minutes, or 3 if your Brusslies halves are on the large side. (If cooking up two batches, take the first batch out now and set aside. Add them back in when you've gotten to this point with the second batch. I.e., you can steam both halves at the same time.) When the 2 -3 minutes are up, check by tasting one Brusslie half. If you want i
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Concentrated pomegranate syrup — muhammara, dressings, glazes
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Concentrated pomegranate syrup — muhammara, dressings, glazes
Sharp Dijon — vinaigrettes, pan sauces, emulsifying agent
Visible mustard seeds — sausage, vinaigrettes, cheese boards
Thick fruity sauce for tonkatsu, korokke, Japanese fried foods
Japanese Worcestershire-style — tonkatsu, okonomiyaki, yakisoba