For the Brussels Sprouts:
Place a cast iron pan over medium-high heat until very hot. Add grapeseed oil and Brussels sprouts and turn all sprouts so that the cut side is down. Turn heat to medium and slowly (around 5 minutes) let the sprouts turn a deep dark brown, almost black. Once they have the desired color add ½ cup of water and cover pan with lid. Cook for about 5 minutes until sprouts are tender and water is mostly evaporated. Remove Brussels sprouts from pan into mixing bowl. Season with salt and juice from ½ Meyer lemon. Add sliced pickled peppers and parsley leaves and mix.
Place the Meyer lemon mayo in the middle of plate. Cover with Brussels sprouts. Alternatively, place mayo in small ramekin or bowl and dip sprouts.
Meyer Lemon Mayo:
1 cup high quality mayonnaise, such as Duke’s or Hellman’s
Zest of 1 Meyer lemon, using microplane or fine box grater
2 tablespoon Meyer lemon juice
½ teaspoon kosher salt
Mix all ingredients together thoroughly.
1 pound Aji Amarillo peppers, jalapeno is a good substitute if Aji is not available
4 cups champagne vinegar
½ cup kosher salt
½ cup granulated sugar
1 bay leaf
1 teaspoon black peppercorn
1 teaspoon coriander seed
With the tip of a knife, prick peppers all over. Place in plastic container. Place remaining ingredients in pot and put over high heat. Once it comes to a boil pour over the peppers and let sit. Once cool, cover and store in refrigerator.
SHOP THE FOUR GRACES WINES
Aji Amarillo peppers are found mainly in Peru. We are lucky enough to have a local Sonoma farmer growing them for us. If you live next to a Mexican or Peruvian market sometimes you can find these peppers sold pickled already. Those would work perfect for this recipe and save you time having to pickle your own. Alternatively, use jalapeno peppers for the pickle.