1 pound sharp yellow cheddar
1/4 pound cream cheese, softened
1 teaspoon freshly ground white pepper
3 large red bell peppers, roasted, peeled, seeded, and chopped
1/2 cup homemade mayonnaise or best-quality commercial mayonnaise
1 teaspoon sugar
Splash of hot sauce, such as Tabasco or Cholulu
1/8 teaspoon cayenne pepper (optional)
Grind the cheddar in a food processor fitted with the grating disk, or grate it on the small-holed side of a hand grater.
Transfer the grated cheese to a bowl, add the cream cheese, white pepper, bell peppers, mayonnaise, sugar, hot sauce, and cayenne, if using, and blend all together thoroughly.
Refrigerate and serve chilled.
2 pounds brussels sprouts
2 tablespoons (1/4 stick) butter
3 tablespoons extra-virgin olive oil
2 1/4-inch-thick slices smoked ham (about 6 ounces), coarsely chopped
1 large garlic clove, minced
2/3 cup low-salt chicken broth
Coarse kosher salt
1/2 cup pecans, toasted, chopped
Trim root ends from brussels sprouts. Using sharp knife or processor fitted with coarse shredding disk, thinly slice brussels sprouts into shreds.
DO AHEAD: Can be prepared 1 day ahead. Cover and chill.
Melt butter with olive oil in large deep skillet over medium heat. Add ham; sauté until golden, about 3 minutes. Add garlic; stir 30 seconds.
Add brussels sprouts and broth; sauté until crisp-tender but still bright green, 3 to 5 minutes. Season with coarse salt and black pepper.
Transfer to serving bowl. Sprinkle with pecans.