As I mentioned in a post earlier this week, I have taken on the Brussels Sprout. I plan to cook the detestible vegetable into submission, pickling it, spicing it, and sauteing it until it cries out to be eaten. My first recipe for brussels sprouts involved pickling them before sauteing them, and relied on the flavors of salt and vinegar to combat the intense bitterness brussels sprouts are known for. This recipe attacks from an entirely different angle, and the results were fantastic! Thi...