Sunny's Kitchen by Sunny Anderson Read Free Book Online

cup finely chopped red onion
    1 bunch fresh cilantro (about 3 ounces), leaves only, chopped
    ¼ cup fresh lime juice
    1½ cups Mexican crema
    1½ teaspoons ground cumin
    1½ teaspoons Hungarian or hot paprika
    2 teaspoons liquid smoke (mesquite or hickory)
    2 tablespoons hot sauce (I like Frank’s Red Hot)
    8 to 10 pickled jalapeño slices, or one whole pickled jalapeño, finely chopped
    ¼ cup pickled jalapeño juice
    1 pound lump crabmeat, cleaned of all shells and debris
    Tortilla chips, to serve
    1 Roast the peppers. Preheat the oven to 400°F. Rub each poblano pepper with olive oil and place on a baking sheet. Roast until charred on one side, then flip. Do this until all sides are charred, 15 to 18 minutes total. Remove and immediately place on a plate in the refrigerator or freezer until cooled to loosen the thin skin. Once cooled, remove and discard the blistered skin and finely chop the flesh. Put in a large bowl and season with a pinch of salt and a grind of pepper.
    2 Mix the guacamole. To the bowl with the peppers, add the avocados, red onion, cilantro, lime juice, crema, cumin, paprika, liquid smoke, hot sauce, pickled jalapeños, and jalapeño juice. Mash vigorously with a potato masher until smooth. Fold in the crab, then taste and season with a nice pinch of salt and a few grinds of pepper. Serve with tortilla chips.
     
    tips! When adding small amounts of ingredients like seasonings to a filled bowl, as in this recipe, try to sprinkle them from a higher level than normal so the flavors distribute and blend easily once combined. • The tried and true way to store guacamole so it doesn’t oxidize and turn brown is to cut a sheet of plastic wrap larger than the storage container, and gently press the plastic directly on top of the dip, making sure it touches and flattens the entire top surface. Cover that with a lid and the guacamole will maintain its green color. • This makes a great wrap with lots of shredded crisp romaine lettuce. The avocado won’t brown if you close up the wrap nice and tight with plastic wrap. A perfect way to make lunch the night before.

maple baconand chicken quesadillas
    i will make quesadillas out of anything and use them to eat up leftovers, but when I have the chance, I pay close attention to the balance. The only requirement is melting cheese to hold the tortillas together like glue. Every holiday season in New York City, Union Square is packed with vendors selling ornaments, gifts, and food. A crepe stand there makes this simple but rewarding flavor combination of bacon and cheese, served with a drizzle of maple syrup. I love making crepes, but in a pinch a quesadilla does the trick. This recipe hits so many marks—it’s sweet, savory, spicy, smoky, tangy, and gooey, and the toasted tortilla becomes the last needed texture note, crunchy. MAKES 2
    FOR THE CHICKEN
    ½ pound boneless, skinless chicken breast
    1 teaspoon sweet paprika
    1 teaspoon dried oregano
    2 teaspoons liquid smoke
    1 garlic clove, smashed
    1 tablespoon fresh lemon juice
    1 tablespoon olive oil
    Kosher salt and freshly ground black pepper
FOR THE BACON
    8 strips bacon, cut into 1-inch sections
    ¼ cup grade A maple syrup
    ½ cup finely chopped red onion
    Kosher salt and freshly ground black pepper
FOR THE QUESADILLAS
    8 ounces shredded Cheddar cheese
    8 ounces shredded Monterey Jack cheese
    Four 10-inch flour tortillas
    1 Marinate the chicken. Place the chicken, paprika, oregano, liquid smoke, garlic, lemon juice, and olive oil in a resealable plastic bag with a pinch of salt and a few grinds of black pepper. Rest for 2 hours at room temperature, tossing the bag a bit halfway through.
    2 Grill the chicken. Heat a seasoned grill or grill pan to medium-high. Remove the chicken from the plastic bag and shake off the excess marinating liquid. Place the chicken on the grill, smooth side down. Cook on one side until the chicken releases easily from the grill without sticking and has grill marks, 4 to 5 minutes.