Photo by Jessica Leibowitz
When I first started doing “Cooking Live” in 1996, Sue Fenniger and Mary Sue Milliken were co-hosting the Food Network’s “Two Hot Tamales.” I had been a fan of these talented chefs ever since I ate at one of their restaurants in the late eighties, so I was delighted when they made a guest appearance on my show. My favorite of the dishes they prepared that night was sautéed shredded Brussels sprouts with lime and brown butter. I’d never much cared for the little cabbage look-alikes, but the Tamales made me a believer. When you give the shredded sprouts a quick high-heat moment in a pan, they emerge fresh tasting and delicious. I have cooked them this way ever since.
Several strips shaved Parmigiano-Reggiano
Trim the Brussels Sprouts and discard any damaged outside leaves. Fit a food processor with the slicing blade. Force the Brussels sprouts, a few at a time, through the chute with the blade in motion. You should have about 8 cups shredded sprouts.