Authors: Sunny Anderson
Sunny's Kitchen (16 page)
spicy spinach panzanella
WITH CHIMICHURRI AND DRUNKEN PEPPERS
enchilada casserole
i
made this for an old-school Italian grandma who invited me and a camera crew over for dinner while we were taping
Home Made in America
. She was cooking from a handwritten book her mother had penned in the 1940s in Sicily, so there’s no way I could show up with just a bottle of wine in return for her family’s Sunday gravy. I’d made this panzanella a few times at home for myself and knew it would travel well, but the true test of a native dish is feeding it to the natives. Luckily, it was devoured along with the rest of the abundant spread, and everyone wanted the recipe. I love it when that happens. It’s moved to the top of my list for potlucks and for guests stopping by for a bite.
SERVES 4 TO 6
made this for an old-school Italian grandma who invited me and a camera crew over for dinner while we were taping
Home Made in America
. She was cooking from a handwritten book her mother had penned in the 1940s in Sicily, so there’s no way I could show up with just a bottle of wine in return for her family’s Sunday gravy. I’d made this panzanella a few times at home for myself and knew it would travel well, but the true test of a native dish is feeding it to the natives. Luckily, it was devoured along with the rest of the abundant spread, and everyone wanted the recipe. I love it when that happens. It’s moved to the top of my list for potlucks and for guests stopping by for a bite.
SERVES 4 TO 6
1 baguette, split and cut into bite-sized cubes
3 tablespoons olive oil
Kosher salt and freshly ground black pepper
FOR THE VINAIGRETTE2 teaspoons whole-grain mustard
Grated zest of 1 lemon
3 tablespoons fresh lemon juice
⅓ cup olive oil
Salt and freshly ground black pepper
10 to 12 pickled jalapeño slices, chopped
10 to 12 super-thin slices of red onion, cut in half
FOR THE SALAD10 ounces baby spinach
4 heirloom tomatoes, chopped into chunks
¼ cup sliced black olives, lightly chopped
1
Toast the baguette cubes.
Preheat the oven to 400°F. Put the baguette cubes in a large bowl and drizzle with olive oil. Toss until the bread is coated. Sprinkle with a pinch of salt and a few grinds of pepper, then toss again. Spread on a nonstick baking sheet and toast until golden on all sides, removing from the oven to toss every 3 to 4 minutes. This should take 12 to 14 minutes. Remove and allow the cubes to cool slightly before tossing back into the large bowl.
Toast the baguette cubes.
Preheat the oven to 400°F. Put the baguette cubes in a large bowl and drizzle with olive oil. Toss until the bread is coated. Sprinkle with a pinch of salt and a few grinds of pepper, then toss again. Spread on a nonstick baking sheet and toast until golden on all sides, removing from the oven to toss every 3 to 4 minutes. This should take 12 to 14 minutes. Remove and allow the cubes to cool slightly before tossing back into the large bowl.
2
Make the vinaigrette.
In a medium bowl, combine the mustard, lemon zest, and lemon juice. Slowly whisk in the olive oil. Season to taste with salt and pepper. Add the jalapeños and onion, and allow them to soak in the vinaigrette for 10 minutes.
Make the vinaigrette.
In a medium bowl, combine the mustard, lemon zest, and lemon juice. Slowly whisk in the olive oil. Season to taste with salt and pepper. Add the jalapeños and onion, and allow them to soak in the vinaigrette for 10 minutes.
3
Build the salad.
Add the baby spinach, tomatoes, and black olives to the bowl of baguette cubes. Pour the vinaigrette over the salad and toss with your hands to massage and wilt the spinach until everything is combined. Serve at room temperature.
Build the salad.
Add the baby spinach, tomatoes, and black olives to the bowl of baguette cubes. Pour the vinaigrette over the salad and toss with your hands to massage and wilt the spinach until everything is combined. Serve at room temperature.
I’m easily a meat and potatoes woman.
I once went on a silly crash diet that involved only lemon juice, maple syrup, water, and cayenne pepper as the foundation. I only did it for a week and sure, I dropped a few pounds, but it came at a cost: I lost my craving for beef. Weeks after the diet, I wanted to know when my brain was going to tell me to have steak again. I was really mad at myself. Finally my carnivore ways returned, and I immediately celebrated by going out and buying the most beautiful roast at the butcher and roasting, then carving it into steaks to serve. Beef is great that way, it’s perfect for a celebration. It’s great with friends and families at cookouts, on game day, roasts for the holidays, and steak on special occasions at home. Great raw, roasted, braised, grilled, fried, or baked, beef is a versatile meat. This is a shout-out to the meat nation. And yes, some of my best friends are vegan.
I once went on a silly crash diet that involved only lemon juice, maple syrup, water, and cayenne pepper as the foundation. I only did it for a week and sure, I dropped a few pounds, but it came at a cost: I lost my craving for beef. Weeks after the diet, I wanted to know when my brain was going to tell me to have steak again. I was really mad at myself. Finally my carnivore ways returned, and I immediately celebrated by going out and buying the most beautiful roast at the butcher and roasting, then carving it into steaks to serve. Beef is great that way, it’s perfect for a celebration. It’s great with friends and families at cookouts, on game day, roasts for the holidays, and steak on special occasions at home. Great raw, roasted, braised, grilled, fried, or baked, beef is a versatile meat. This is a shout-out to the meat nation. And yes, some of my best friends are vegan.
Flank Steak Fajitas with Chimichurri and Drunken Peppers
WITH CHIMICHURRI AND DRUNKEN PEPPERS
s
ometimes I cook because I’m lazy and impatient. Going out to eat means getting myself put together and then waiting on everything—the traffic, a table, ordering—then more waiting. So I prefer to stay home most nights for dinner. Given my lack of time and patience, one of the easiest cuts of beef I use is the flank steak. It’s thin, so it gets to room temperature fast, and it’s juicy and tender when medium rare. That means a fast cooking time. Paired with a quick and easy no-cook sauce and peppers drunk from a beer bath, this meal is done faster than a waiter can ask you, “Still or sparkling?”
SERVES 4 TO 6
ometimes I cook because I’m lazy and impatient. Going out to eat means getting myself put together and then waiting on everything—the traffic, a table, ordering—then more waiting. So I prefer to stay home most nights for dinner. Given my lack of time and patience, one of the easiest cuts of beef I use is the flank steak. It’s thin, so it gets to room temperature fast, and it’s juicy and tender when medium rare. That means a fast cooking time. Paired with a quick and easy no-cook sauce and peppers drunk from a beer bath, this meal is done faster than a waiter can ask you, “Still or sparkling?”
SERVES 4 TO 6
FOR THE CHIMICHURRI
1 bunch fresh flat-leaf or curly parsley, leaves only
1 bunch fresh cilantro, leaves only
5 garlic cloves
½ cup roughly chopped red onion
2 teaspoons Hungarian or hot paprika
2 tablespoons sherry or red wine vinegar
½ cup olive oil
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
FOR THE FAJITAS2 pounds flank steak
Kosher salt and freshly ground black pepper
12 8-inch flour tortillas
FOR THE PEPPERS2 tablespoons olive oil
2 poblano peppers, seeded and cut into strips
2 green bell peppers, seeded and cut into strips
2 red bell peppers, seeded and cut into strips
2 jalapeño peppers, seeded and cut into strips
1 large Vidalia or sweet onion, thinly sliced
Kosher salt and freshly ground black pepper
16 ounces pale ale or pilsner beer
1
Make the chimichurri.
In a food processor, combine the parsley, cilantro, garlic, red onion, paprika, vinegar, olive oil, salt, and pepper. Blend until smooth. Reserve half for drizzling on the fajitas. Place the remaining half in a large resealable plastic bag.
Make the chimichurri.
In a food processor, combine the parsley, cilantro, garlic, red onion, paprika, vinegar, olive oil, salt, and pepper. Blend until smooth. Reserve half for drizzling on the fajitas. Place the remaining half in a large resealable plastic bag.
2
Marinate the steak.
Place the steak in the bag with the marinade, squeeze out excess air, and seal. Rest at room temperature for up to 2 hours.
Marinate the steak.
Place the steak in the bag with the marinade, squeeze out excess air, and seal. Rest at room temperature for up to 2 hours.
3
Make the peppers.
In a large straight-sided pan with a lid, heat the oil over medium-high heat. When the oil begins to swirl, add the poblano, bell, and jalapeño peppers, and the onion. Season with a pinch of salt and a few grinds of pepper. Cook, stirring, until softened and slightly caramelized around the edges, 6 to 8 minutes. Add the beer, cover, and reduce the heat to medium. Cook until all the vegetables are plump and tender, about 10 minutes. Remove from the heat.
Make the peppers.
In a large straight-sided pan with a lid, heat the oil over medium-high heat. When the oil begins to swirl, add the poblano, bell, and jalapeño peppers, and the onion. Season with a pinch of salt and a few grinds of pepper. Cook, stirring, until softened and slightly caramelized around the edges, 6 to 8 minutes. Add the beer, cover, and reduce the heat to medium. Cook until all the vegetables are plump and tender, about 10 minutes. Remove from the heat.
4
Grill the steak.
Preheat a grill or grill pan to medium-high. Remove the steak from the marinade and discard the marinade. Season the steak with a pinch of salt and a few grinds of pepper on both sides. Grill the steak, flipping just once, until cooked to medium rare, 5 to 6 minutes per side. Transfer the steak to a plate, cover loosely with aluminum foil, and let rest for 10 minutes before slicing.
Grill the steak.
Preheat a grill or grill pan to medium-high. Remove the steak from the marinade and discard the marinade. Season the steak with a pinch of salt and a few grinds of pepper on both sides. Grill the steak, flipping just once, until cooked to medium rare, 5 to 6 minutes per side. Transfer the steak to a plate, cover loosely with aluminum foil, and let rest for 10 minutes before slicing.
5
Warm the tortillas.
Preheat the oven to 200°F. Wet your hands and rub each side of the tortillas with your hands, then stack the tortillas, wrap them tightly in aluminum foil, and place on the center rack of the oven until steamy, about 10 minutes (or place them in a warmer).
Warm the tortillas.
Preheat the oven to 200°F. Wet your hands and rub each side of the tortillas with your hands, then stack the tortillas, wrap them tightly in aluminum foil, and place on the center rack of the oven until steamy, about 10 minutes (or place them in a warmer).
6
Assemble the fajitas.
Slice the steak into thin slices on the bias, against the direction of the muscle. Place a few strips of meat on each warmed tortilla and top with the peppers. Drizzle the reserved chimichurri over the top and fold loosely like a soft taco.
Assemble the fajitas.
Slice the steak into thin slices on the bias, against the direction of the muscle. Place a few strips of meat on each warmed tortilla and top with the peppers. Drizzle the reserved chimichurri over the top and fold loosely like a soft taco.
tips!
These peppers keep well in an airtight container in the refrigerator and are great with scrambled eggs in the morning, over grilled chicken or pork, or on a hot dog.
•
Add a few capfuls of apple cider vinegar while you cook the peppers and serve them with fried fish.
These peppers keep well in an airtight container in the refrigerator and are great with scrambled eggs in the morning, over grilled chicken or pork, or on a hot dog.
•
Add a few capfuls of apple cider vinegar while you cook the peppers and serve them with fried fish.
Una De Cada Enchilada Casserole
enchilada casserole
i
f
con todo
(with everything) is my favorite two-word phrase in Spanish, then it’s only right that
una de cada
is my favorite three-word phrase. It means “one of each,” and I use it every time I order enchiladas at restaurants in my Sunset Park neighborhood in Brooklyn. Typically they come in chicken, beef, or cheese, and it’s hard to choose. So, with a big smile, I conjure up a sentence including the phrase that pays and ask for one of each instead of getting a plate of three identical enchiladas. Ordering off the menu usually works if you ask kindly, but again, another reason to cook at home! It’s your kitchen, your rules. In my kitchen I often skip the step of rolling three different types and stack everything in one deep casserole dish, kind of like lasagna.
SERVES 10 TO 12
f
con todo
(with everything) is my favorite two-word phrase in Spanish, then it’s only right that
una de cada
is my favorite three-word phrase. It means “one of each,” and I use it every time I order enchiladas at restaurants in my Sunset Park neighborhood in Brooklyn. Typically they come in chicken, beef, or cheese, and it’s hard to choose. So, with a big smile, I conjure up a sentence including the phrase that pays and ask for one of each instead of getting a plate of three identical enchiladas. Ordering off the menu usually works if you ask kindly, but again, another reason to cook at home! It’s your kitchen, your rules. In my kitchen I often skip the step of rolling three different types and stack everything in one deep casserole dish, kind of like lasagna.
SERVES 10 TO 12
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