Authors: Sunny Anderson
Sunny's Kitchen (23 page)
and garlic fusilli
i
love shrimp because it takes just seconds to cook if you buy it already deveined, shelled, and tailed. Check the freezer section for a big bag or kindly ask your fishmonger to do the deed for you. This simple dinner is so fast that from infusing the oil to cooking the pasta and sautéing the shrimp takes twenty minutes flat! The secrets are simple ingredients and steps that allow you to prep and go. You don’t need to put on the Ritz to have a classy dinner.
SERVES 4
love shrimp because it takes just seconds to cook if you buy it already deveined, shelled, and tailed. Check the freezer section for a big bag or kindly ask your fishmonger to do the deed for you. This simple dinner is so fast that from infusing the oil to cooking the pasta and sautéing the shrimp takes twenty minutes flat! The secrets are simple ingredients and steps that allow you to prep and go. You don’t need to put on the Ritz to have a classy dinner.
SERVES 4
FOR THE INFUSED OIL
1 cup olive oil
Kosher salt
2 tablespoons freshly ground black pepper
FOR THE SHRIMP AND PASTA1 pound long fusilli
4 garlic cloves, grated on a rasp or finely minced
1 pound shrimp, peeled, deveined, tails removed
¼ cup grated Parmesan cheese
Grated zest of 2 lemons
2 tablespoons fresh lemon juice
2 scallions, finely chopped
1
Infuse the oil and cook the pasta.
In a small pot over low heat, combine the oil, a pinch of salt, and the pepper. Steep over medium-low heat until the oil is fragrant with the pungency of the pepper and a quick taste reveals a peppery flavor, 15 to 20 minutes. Set aside. Meanwhile, as the oil is infusing, cook the pasta until al dente as instructed on the package.
Infuse the oil and cook the pasta.
In a small pot over low heat, combine the oil, a pinch of salt, and the pepper. Steep over medium-low heat until the oil is fragrant with the pungency of the pepper and a quick taste reveals a peppery flavor, 15 to 20 minutes. Set aside. Meanwhile, as the oil is infusing, cook the pasta until al dente as instructed on the package.
2
Make the shrimp.
In a large straight-sided pan, combine ¼ cup of the infused oil and the garlic. Cook over medium heat until the garlic is fragrant but not browned, about 4 minutes. Add the cooked pasta and raise the heat to medium-high, tossing and stirring to coat, then add the shrimp and toss. Remove from the heat when the shrimp begin to turn pink and opaque. Continue tossing and the ambient heat will cook it the rest of the way.
Make the shrimp.
In a large straight-sided pan, combine ¼ cup of the infused oil and the garlic. Cook over medium heat until the garlic is fragrant but not browned, about 4 minutes. Add the cooked pasta and raise the heat to medium-high, tossing and stirring to coat, then add the shrimp and toss. Remove from the heat when the shrimp begin to turn pink and opaque. Continue tossing and the ambient heat will cook it the rest of the way.
3
Garnish and serve.
Add the Parmesan cheese, lemon zest, lemon juice, and scallions and toss. Serve warm.
Garnish and serve.
Add the Parmesan cheese, lemon zest, lemon juice, and scallions and toss. Serve warm.
tips!
If you prefer a bit of a sauce here, reserve some of the water used to boil the pasta and add it to the pan along with some wine or heavy cream.
•
Use remaining infused oil to fry eggs, make a vinaigrette, or drizzle over hummus.
If you prefer a bit of a sauce here, reserve some of the water used to boil the pasta and add it to the pan along with some wine or heavy cream.
•
Use remaining infused oil to fry eggs, make a vinaigrette, or drizzle over hummus.
Creamy Lobster and Cauliflower Gratin
lobster and cauliflower gratin
t
his dish reminds me of when my mom would plunk an entire head of cauliflower in a pot with just cream, stock, and seasonings until it was tender. Seafood and vegetables together are seldom described as comforting, but please allow me to be the first to claim so with this recipe. The cream sauce and casserole dish ensure you’ll get all warm and fuzzy with each scoop.
SERVES 4 TO 6
his dish reminds me of when my mom would plunk an entire head of cauliflower in a pot with just cream, stock, and seasonings until it was tender. Seafood and vegetables together are seldom described as comforting, but please allow me to be the first to claim so with this recipe. The cream sauce and casserole dish ensure you’ll get all warm and fuzzy with each scoop.
SERVES 4 TO 6
FOR THE LOBSTER
2 2-pound lobsters, cut in half from head to tail
2 tablespoons Old Bay seasoning
FOR THE CAULIFLOWERFlorets from 1 large head of cauliflower
2 teaspoons Old Bay seasoning
1 tablespoon olive oil
2 tablespoons fresh lemon juice
FOR THE SAUCE2 tablespoons unsalted butter
½ cup chopped onion
Kosher salt
2 tablespoons all-purpose flour
1¾ cups fish or vegetable stock
1¼ cups heavy cream
½ pound triple-cream brie (I prefer St. André)
½ pound smoked mozzarella, shredded
2 cups French-fried onions, crushed, for topping
1
Cook the lobster.
Fill a large stockpot with a tight lid with 4 inches of water. Place a metal colander or a steaming basket upside down in the pot, so the curved side sticks up. Cover and bring to a boil, then add the lobsters and quickly cover to keep in the steam. Cook until the shells are bright red and the flesh opaque, 10 to 14 minutes. Remove from the pot and, once cooled, remove the meat from the tail and claws, then roughly chop.
Cook the lobster.
Fill a large stockpot with a tight lid with 4 inches of water. Place a metal colander or a steaming basket upside down in the pot, so the curved side sticks up. Cover and bring to a boil, then add the lobsters and quickly cover to keep in the steam. Cook until the shells are bright red and the flesh opaque, 10 to 14 minutes. Remove from the pot and, once cooled, remove the meat from the tail and claws, then roughly chop.
2
Roast the cauliflower.
Preheat the oven to 425°F. In a large bowl, combine the cauliflower, Old Bay, olive oil, and lemon juice. Toss to coat and spread the florets onto a baking sheet. Roast until a light golden brown and tender enough to bite, but not soft, about 25 minutes. Remove the florets to a paper towel–lined plate.
Roast the cauliflower.
Preheat the oven to 425°F. In a large bowl, combine the cauliflower, Old Bay, olive oil, and lemon juice. Toss to coat and spread the florets onto a baking sheet. Roast until a light golden brown and tender enough to bite, but not soft, about 25 minutes. Remove the florets to a paper towel–lined plate.
3
Make the sauce.
In a large straight-sided pan, combine the butter, onion, and a pinch of salt. Cook over medium heat until the onion is tender, about 5 minutes. Add the flour and stir until it disappears and coats the onion. Cook, stirring, for just 1 minute more. Add the stock and continue to stir as it bubbles and thickens. Add the heavy cream and reduce the heat to a low simmer, still stirring. Once the cream thickens some, turn off the heat, add the
brie and mozzarella, and stir until both are melted. Taste and season with a pinch of salt, if needed.
Make the sauce.
In a large straight-sided pan, combine the butter, onion, and a pinch of salt. Cook over medium heat until the onion is tender, about 5 minutes. Add the flour and stir until it disappears and coats the onion. Cook, stirring, for just 1 minute more. Add the stock and continue to stir as it bubbles and thickens. Add the heavy cream and reduce the heat to a low simmer, still stirring. Once the cream thickens some, turn off the heat, add the
brie and mozzarella, and stir until both are melted. Taste and season with a pinch of salt, if needed.
4
Assemble and bake.
Remove the cauliflower from the oven. Lower the oven temperature to 375°F. Butter the bottom and sides of a 13 × 9-inch baking dish. Combine the lobster, cauliflower, and cheese sauce in a large bowl. Stir and pour into the prepared dish. Top with the fried onions and bake until the top is bubbly and the onions are a deeper golden color, about 20 minutes.
Assemble and bake.
Remove the cauliflower from the oven. Lower the oven temperature to 375°F. Butter the bottom and sides of a 13 × 9-inch baking dish. Combine the lobster, cauliflower, and cheese sauce in a large bowl. Stir and pour into the prepared dish. Top with the fried onions and bake until the top is bubbly and the onions are a deeper golden color, about 20 minutes.
Foreground, left to right:
Sticky Onion Crunch Wings
,
Sweet and Sour Wings
,
Spicy PB&J Wings
One of my first paid jobs was as a hand on a chicken farm in Pennsylvania.
I was a preteen member of Future Farmers of America. I was likely just trying to fit in at yet another new school, but I actually don’t remember how I got involved. What I do remember is working all day for maybe twenty dollars and losing my love of eating chicken, because there I was, sending them to their end. The great benefit of vocational clubs or training is that they allow you to find a possible career path, including what
isn’t
the right fit! Chicken farming wasn’t for me. I transferred to an art and steelwork class and within a month I was back to my old self enjoying chicken and making triangle dinner bells for my dad to ring.
I was a preteen member of Future Farmers of America. I was likely just trying to fit in at yet another new school, but I actually don’t remember how I got involved. What I do remember is working all day for maybe twenty dollars and losing my love of eating chicken, because there I was, sending them to their end. The great benefit of vocational clubs or training is that they allow you to find a possible career path, including what
isn’t
the right fit! Chicken farming wasn’t for me. I transferred to an art and steelwork class and within a month I was back to my old self enjoying chicken and making triangle dinner bells for my dad to ring.
I don’t have a favorite part of the bird. I truly love each part in various ways, even the giblets. It makes me feel I am getting a great value. Chicken is such a useful and versatile bird—and inexpensive. It’s one of the best things to serve a multitude of guests. Here I share a few of my favorites and tricks. Serve it fast (
Easy Grilled Chicken with Apple-Orange Sauce
), serve to impress (
Sweet Glazed Butterflied Chicken
), or use less to feed more (
Chicken and Wild Rice Casserole
).
Easy Grilled Chicken with Apple-Orange Sauce
), serve to impress (
Sweet Glazed Butterflied Chicken
), or use less to feed more (
Chicken and Wild Rice Casserole
).
Easy Grilled Chicken with Apple-Orange Sauce
WITH APPLE-ORANGE SAUCE
t
his is a perfect “come home from work and get it done” meal. This recipe is as bare as I go with chicken, besides just pushing some tenders on a stick and grilling them with salt, pepper, and olive oil. I really love a quick marinade, a split breast for fast grilling, and some fresh fruit for a sweet-citrus sauce that comes together while the chicken cooks. That even leaves time to set the table—or set up a table in front of the couch.
SERVES 4
his is a perfect “come home from work and get it done” meal. This recipe is as bare as I go with chicken, besides just pushing some tenders on a stick and grilling them with salt, pepper, and olive oil. I really love a quick marinade, a split breast for fast grilling, and some fresh fruit for a sweet-citrus sauce that comes together while the chicken cooks. That even leaves time to set the table—or set up a table in front of the couch.
SERVES 4
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