The key to this side lies in its simplicity: good, simple ingredients, simply prepared. I use the three components of mustard, pomegranate molasses and either vinegar or lime juice in all kinds of stove top dishes -- typically ones we enjoy on weeknights, when time is at a premium. (I first created this sauce to use on salmon fillets.) Some cooks recommend blanching Brussels sprouts before cooking. I find that a short brine -- a method recommended by Irma Rombauer in her early 1940's edition of "The Joy of Cooking" -- works even better. Blanching tends to cook the outside leaves, making them a bit too soft for my taste when the sprouts are finally served. Brining keeps the color nice and bright, without sacrificing any firmness when cooked. Also, if you're wondering about the unconventional nickname for Brussels sprouts, well, I can't really tell you where it came from originally. We always called them that when I was a child. It's a term of endearment. I hope you enjoy these. ;o)

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