Fancy Brussel Sprouts

Brussel sprouts for people who may not even like brussel sprouts.

Makes two servings. Wash about 16 sprouts, cut the tough ends off, take just the easy to remove outer leaves off, and dry all of them. Quarter the sprouts while heating about an inch or vegetable oil to 330 in a frying pan. Use a glass lid to prevent dangerous splashing of hot oil.

Fry some pancetta (or small pieces of bacon) and set that aside in a large bowl.

Next fry the dried leaves until they are crispy and remove to paper towels to soak up the excess oil.

Slice a shallot thinly and fry that along with the quartered sprouts. You can use half of a large shallot and save the rest or the whole thing. Throw in some small walnut pieces towards the end. When they are all done, drain on paper towels. You don't want the finished dish to be too oily.

Mix up a couple tsp of honey, lemon juice, and a dash or two of hot sauce in a small bowl... mostly honey and enough lemon juice to thin it. Add some garlic paste. Combine everything in the large bowl with fried pancetta in it then drizzle the sweet and spicy sauce all over. Sprinkle a little more small walnut pieces if desired. Divide into two bowls. Serve with a shaker of Parmesan cheese and perhaps some pomegranate juice or sparkling grape juice.