Sunny's Kitchen (31 page)
Authors: Sunny Anderson
4
Add the potatoes and skim.
Remove the habanero pepper and discard. Add the potatoes and simmer until fork tender, about 30 minutes more. If making the shanks the day before, refrigerate and remove the film of fat from the top before reheating. If not, use a spoon to skim and discard the shallow layer of fat from the surface before serving.
Add the potatoes and skim.
Remove the habanero pepper and discard. Add the potatoes and simmer until fork tender, about 30 minutes more. If making the shanks the day before, refrigerate and remove the film of fat from the top before reheating. If not, use a spoon to skim and discard the shallow layer of fat from the surface before serving.
Steak-Grilled Lamb Chops with Mango Mint Chutney
WITH
MANGO MINT CHUTNEY
s
teak sauce on lamb chops just seems lazy and wrong, but to me it’s turned out to be a shortcut to success. I made this at the request of a friend and found that with a bit of finesse, it can be a quick and easy way to prepare chops without being fussy. Pick your favorite steak sauce and add my kitchen tricks to make lamb chops tasty. Then lighten up the steak flavor with a quick fruit chutney, and you look like a genius. By the way, eating these with your hands is allowed.
SERVES 4; MAKES 1 CUP CHUTNEY
teak sauce on lamb chops just seems lazy and wrong, but to me it’s turned out to be a shortcut to success. I made this at the request of a friend and found that with a bit of finesse, it can be a quick and easy way to prepare chops without being fussy. Pick your favorite steak sauce and add my kitchen tricks to make lamb chops tasty. Then lighten up the steak flavor with a quick fruit chutney, and you look like a genius. By the way, eating these with your hands is allowed.
SERVES 4; MAKES 1 CUP CHUTNEY
FOR THE CHUTNEY
2 tablespoons olive oil
½ onion, chopped
1 teaspoon crushed red pepper flakes
¼ teaspoon cinnamon
1 teaspoon grated nutmeg
Kosher salt
1-inch piece of fresh ginger, peeled and minced
2 tablespoons golden raisins
2 tablespoons dark raisins
¼ cup packed light brown sugar
1 tablespoon granulated sugar
1 mango, peeled and diced
1 Granny Smith apple, cored and diced
2 teaspoons apple cider vinegar
½ cup orange juice
8 to 10 fresh mint leaves, cut into thin ribbons
FOR THE LAMB CHOPS2 cups steak sauce
1 cup honey
8 sprigs fresh oregano leaves
½ cup lightly packed fresh mint leaves, cut into ribbons
8 garlic cloves, sliced
Kosher salt and freshly ground black pepper
4 double-rib lamb chops
1
Make the chutney.
In a medium straight-sided pan, heat the olive oil over medium-high heat. Once the oil begins to swirl, add the onion, red pepper flakes, cinnamon, nutmeg, and a pinch of salt. Cook until the onion is tender but not browned and the spices are fragrant, 8 to 10 minutes. Add the ginger, raisins, brown sugar, granulated sugar, mango, apple, vinegar, and orange juice. Gently bring to a simmer and cook, stirring occasionally, until the mango and apple are tender, about 15 minutes. Taste and season with salt, if needed. Remove from the heat and stir in the mint. Refrigerate (it’s best when served chilled or room temperature).
Make the chutney.
In a medium straight-sided pan, heat the olive oil over medium-high heat. Once the oil begins to swirl, add the onion, red pepper flakes, cinnamon, nutmeg, and a pinch of salt. Cook until the onion is tender but not browned and the spices are fragrant, 8 to 10 minutes. Add the ginger, raisins, brown sugar, granulated sugar, mango, apple, vinegar, and orange juice. Gently bring to a simmer and cook, stirring occasionally, until the mango and apple are tender, about 15 minutes. Taste and season with salt, if needed. Remove from the heat and stir in the mint. Refrigerate (it’s best when served chilled or room temperature).
2
Prepare the marinade.
In a medium bowl, combine the steak sauce, honey, oregano, mint, garlic, a pinch of salt, and a few grinds of pepper. Whisk together and pour half the sauce into a large resealable plastic bag. Refrigerate the other half. Add the lamb chops to the plastic bag, seal, and mix by squishing the bag to fully coat the chops. Let rest in the refrigerator for at least 2 hours. Before grilling, remove both the reserved sauce and the plastic bag from the refrigerator and rest on the counter until room temperature, no longer than 2 hours.
Prepare the marinade.
In a medium bowl, combine the steak sauce, honey, oregano, mint, garlic, a pinch of salt, and a few grinds of pepper. Whisk together and pour half the sauce into a large resealable plastic bag. Refrigerate the other half. Add the lamb chops to the plastic bag, seal, and mix by squishing the bag to fully coat the chops. Let rest in the refrigerator for at least 2 hours. Before grilling, remove both the reserved sauce and the plastic bag from the refrigerator and rest on the counter until room temperature, no longer than 2 hours.
3
Grill the lamb.
Heat a grill or grill pan to medium-high. Remove the lamb from the bag and shake off any excess marinade. Discard the marinade. Grill the chops, brushing with the reserved sauce, to the desired doneness, about 4 minutes per side for medium rare. Flip only once. Transfer to a plate and cover loosely with aluminum foil. Let rest for at least 10 minutes before serving. Top with the chutney.
Grill the lamb.
Heat a grill or grill pan to medium-high. Remove the lamb from the bag and shake off any excess marinade. Discard the marinade. Grill the chops, brushing with the reserved sauce, to the desired doneness, about 4 minutes per side for medium rare. Flip only once. Transfer to a plate and cover loosely with aluminum foil. Let rest for at least 10 minutes before serving. Top with the chutney.
I was, and still am, a macaroni and cheese kid.
In my opinion it belongs in the entrée category, but I know there are people who think I’m wrong. So this group of recipes starts a list of my favorite ways to fill out a plate with dishes I could also call the main event. Whether it’s pasta, rice, potatoes, or any other starch, I’m a sucker for them, and they are my downfall! As we say in our family, once on the lips, forever on the hips. I giggle when I think about that saying because it’s so true. I’m not saying these recipes will give you curves, but if you eat them as an entrée instead of a side, don’t blame me if they do. If served in a casserole dish they are travel-ready for parties away from home. And meatless Mondays don’t miss a beat with my
creamy collard pesto
. My idea of a great side dish is one that should be able to stand on its own, too, so go ahead—just don’t do it every day. All in moderation, right?
In my opinion it belongs in the entrée category, but I know there are people who think I’m wrong. So this group of recipes starts a list of my favorite ways to fill out a plate with dishes I could also call the main event. Whether it’s pasta, rice, potatoes, or any other starch, I’m a sucker for them, and they are my downfall! As we say in our family, once on the lips, forever on the hips. I giggle when I think about that saying because it’s so true. I’m not saying these recipes will give you curves, but if you eat them as an entrée instead of a side, don’t blame me if they do. If served in a casserole dish they are travel-ready for parties away from home. And meatless Mondays don’t miss a beat with my
creamy collard pesto
. My idea of a great side dish is one that should be able to stand on its own, too, so go ahead—just don’t do it every day. All in moderation, right?
t
his is a recipe I adapted from my friends in Tarpum Bay, Eleuthera, a tiny town on a small island in the Bahamas. I visit often and rent a car from Columbus and his wife, Dauphine. One day they invited me over for Sunday supper; I had truly thought they’d never ask. I asked if I could show up early and watch them cook. It was such a fun time, filled with sipping a mixture of red wine and cranberry juice while taking notes on how to make some of the best peas and rice I’ve ever had. This is perfect with my
Scorched Red Snapper
.
SERVES 6 TO 8
his is a recipe I adapted from my friends in Tarpum Bay, Eleuthera, a tiny town on a small island in the Bahamas. I visit often and rent a car from Columbus and his wife, Dauphine. One day they invited me over for Sunday supper; I had truly thought they’d never ask. I asked if I could show up early and watch them cook. It was such a fun time, filled with sipping a mixture of red wine and cranberry juice while taking notes on how to make some of the best peas and rice I’ve ever had. This is perfect with my
Scorched Red Snapper
.
SERVES 6 TO 8
⅓ cup olive oil
6 strips bacon, chopped
1 cup chopped Vidalia or sweet onion
1 green bell pepper, seeded and chopped
1 celery stalk, finely chopped
5 or 6 sprigs fresh thyme
Kosher salt and freshly ground black pepper
2 garlic cloves, grated on a rasp or finely minced
2 cups rice, rinsed in a sieve until the water runs clear
1 15-ounce can black-eyed peas, drained and rinsed
4 Roma tomatoes, chopped
1 8-ounce can tomato sauce
1 tablespoon Worcestershire sauce
1 habanero pepper, pierced with the tip of a knife
1
Cook the bacon and vegetables.
In a large pot over medium-high heat, combine the oil, bacon, onion, bell pepper, celery, thyme, a pinch of salt, and a few grinds of pepper. Cook, stirring, until the bacon is crisped and the onion is tender and fragrant, about 10 minutes.
Cook the bacon and vegetables.
In a large pot over medium-high heat, combine the oil, bacon, onion, bell pepper, celery, thyme, a pinch of salt, and a few grinds of pepper. Cook, stirring, until the bacon is crisped and the onion is tender and fragrant, about 10 minutes.
2
Toast the rice.
Add the garlic and rice and toast the rice until it has a nutty or popcorn-like scent, about 10 minutes more.
Toast the rice.
Add the garlic and rice and toast the rice until it has a nutty or popcorn-like scent, about 10 minutes more.
3
Add the peas and liquid.
Stir in the peas, tomatoes, tomato sauce, Worcestershire, habanero pepper, and 3 cups water. Bring the pot to a boil, then reduce to a low simmer and cover. Cook until the rice absorbs the moisture, 35 to 40 minutes. Try to avoid lifting the lid until the 30-minute mark, as the steam helps cook the rice.
roasted sweet potato mashAdd the peas and liquid.
Stir in the peas, tomatoes, tomato sauce, Worcestershire, habanero pepper, and 3 cups water. Bring the pot to a boil, then reduce to a low simmer and cover. Cook until the rice absorbs the moisture, 35 to 40 minutes. Try to avoid lifting the lid until the 30-minute mark, as the steam helps cook the rice.
t
his is a healthier way to get sweet potatoes on the table around the holidays. Sure, there’s butter, but just a bit. I’m used to my family’s way, which is thick potato slices in a syrup of brown sugar, plenty of butter, and spices, with toasted marshmallows on top. I still make it that way sometimes, but in the summer months I break this out, usually with a roasted bird.
SERVES 4 TO 6
his is a healthier way to get sweet potatoes on the table around the holidays. Sure, there’s butter, but just a bit. I’m used to my family’s way, which is thick potato slices in a syrup of brown sugar, plenty of butter, and spices, with toasted marshmallows on top. I still make it that way sometimes, but in the summer months I break this out, usually with a roasted bird.
SERVES 4 TO 6
4 pounds sweet potatoes, peeled and cut lengthwise into quarters
2 large Vidalia or sweet onions, peeled and quartered
Olive oil
Kosher salt and freshly ground black pepper
¼ cup (½ stick) unsalted butter
1
Prep and roast the potatoes and onions.
Preheat the oven to 375°F. Place the potato and onion wedges on a rimmed baking sheet. Drizzle with olive oil to coat, then rub it all over each piece with your hands. Season with a sprinkle of salt and a few grinds of black pepper. Roast until the potatoes and onions are tender and golden, 30 to 40 minutes.
Prep and roast the potatoes and onions.
Preheat the oven to 375°F. Place the potato and onion wedges on a rimmed baking sheet. Drizzle with olive oil to coat, then rub it all over each piece with your hands. Season with a sprinkle of salt and a few grinds of black pepper. Roast until the potatoes and onions are tender and golden, 30 to 40 minutes.
2
Blend to serve.
Remove the baking sheet from the oven and scrape everything, including the juices, into a food processor. Add the butter and blend until smooth. Taste and season with more salt, if needed.
Blend to serve.
Remove the baking sheet from the oven and scrape everything, including the juices, into a food processor. Add the butter and blend until smooth. Taste and season with more salt, if needed.
tips!
If you like white or yellow turnips, substitute them here or do a combination of turnips and sweet potatoes.
•
Sometimes I add cinnamon, cumin, herbs, or other spices to the final blend, depending on what I’m serving with the potatoes. The next day, I toast some bread and spread the mash like mayo for a quick chicken or turkey sandwich.
If you like white or yellow turnips, substitute them here or do a combination of turnips and sweet potatoes.
•
Sometimes I add cinnamon, cumin, herbs, or other spices to the final blend, depending on what I’m serving with the potatoes. The next day, I toast some bread and spread the mash like mayo for a quick chicken or turkey sandwich.
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