Mary Sue Milliken’s Thanksgiving Recipes

Mary Sue Milliken is co-chef/owner of the popular, critically acclaimed Border Grill restaurants in Santa Monica shares her Thanksgiving recipes.

SpoonFed: Via Saveur

When planning a Thanksgiving menu, one of the first things I think about as a chef is how to get as much variety as possible on the table. At my family’s Thanksgiving, this happens through sheer volume, but even three-dish menus can be filled with complimentary flavors. Turkey is a wonderfully versatile bird that lends itself to a range of treatments. And with sides, the sky’s the limit. —Mary Sue Milliken

Sautéed Brussels Sprouts

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INGREDIENTS

  • 4 tbsp. unsalted butter
  • 1½ lb. Brussels sprouts, trimmed, halved lengthwise, and thinly sliced crosswise
  • Kosher salt and freshly ground black pepper, to taste
  • 1½ tsp. fresh lime juice

INSTRUCTIONS

Melt butter in a 12″ skillet over medium-high heat. Add sprouts, salt, and pepper and cook, stirring occasionally, until sprouts begin to brown and wilt, 6–8 minutes. Remove from heat and stir in lime juice; serve immediately.
More Thanksgiving recipes from Mary Sue Milliken
ABOUT: Mary Sue Milliken is co-chef/owner of the popular, critically acclaimed Border Grill restaurants in Santa Monica, Downtown Los Angeles, and Las Vegas, serving upscale, modern Mexican food in a hip, urban cantina setting. She is also co-chef/owner of the gourmet taco truck phenomenon, the Border Grill Truck. A pioneer of world cuisine since the creation of City Café and CITY Restaurant in Los Angeles in the 1980’s, Mary Sue is a preeminent ambassador of authentic Mexican cuisine, setting the standard for gourmet Mexican fare for over two decades. Always a trailblazer, Milliken was the first female chef to work at Chicago’s prestigious Le Perroquet in the late 1970′s, going on to train at a Michelin 2-star, female chef owned restaurant in Paris, and later joining a handful of progressive women chefs to found Women Chefs & Restaurateurs.
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