Sunny's Kitchen by Sunny Anderson Read Free Book Online Page A

Flip, then cook 3 to 4 minutes more or until juices run clear. Transfer to a cutting board and let rest at least 15 minutes before roughly chopping.
    3 Cook the bacon. Combine the bacon, syrup, onion, a pinch of salt, and a few grinds of pepper in a skillet over medium heat. Cook, stirring, until all the fat is rendered and the bacon is cooked and sticky, 6 to 8 minutes.
    4 Assemble the quesadillas. Heat a grill pan to medium heat. In a medium bowl mix the Cheddar and Jack cheeses. Place 2 tortillas on the grill. Divide the cheese into 4 equal portions and sprinkle one quarter over each tortilla. Top each evenly with the bacon mixture. Next, evenly distribute all the chicken, then sprinkle with the remaining cheese. Finish by placing the 2 remaining tortillas on top.
    5 Cook the quesadillas. Gently press the quesadillas as they grill. After 2 to 3 minutes, take a peek underneath and if there are visible grill marks, give the quesadillas a quarter turn to produce hash marks. Grill until the desired pattern appears. With one hand on top, carefully flip each with a spatula and continue to cook in the same manner until the cheese is melted and grill marks are set. Serve warm.

curry pork burgers WITH SPICY KETCHUP
    c urry ketchup is a street food condiment I was introduced to on the streets of Bad Kreuznach, Germany. It’s not as thick as what we’re familiar with in the U.S., is a bit sweeter, and has a nice undertone of curry. I squirted it on bratwurst and French fries at the stands there called schnell imbiss, which translates as “fast food.” Even at ten years old, I found the flavor combination of curry and ketchup pretty interesting. I now order bottles online and sometimes even make my own version. I love the marriage of the two flavors that complement each other like they are staring across the center of a color wheel. I’ve taken that contrasting flavor inspiration and put the curry in the burger, then topped it with an easy-to-make, spicy ketchup. Even the “only salt and pepper go in my burger” purists have tried this version and loved it. MAKES 6
    FOR THE PATTIES
    2½ pounds ground pork, crumbled
    2 teaspoons ground coriander
    2 teaspoons yellow curry powder
    2 teaspoons Worcestershire sauce
    1 teaspoon cayenne pepper
    3 scallions, finely chopped (white and green parts)
    2 garlic cloves, finely chopped
    2½ teaspoons kosher salt
    Freshly ground black pepper
    2 tablespoons olive oil, plus more as needed for cooking the burgers
FOR THE SPICY KETCHUP
    ½ teaspoon crushed red pepper flakes
    1 garlic clove, grated on a rasp or finely minced
    1 tablespoon unsalted butter
    1 cup ketchup
    ¼ teaspoon cayenne pepper
    1 scallion, finely chopped (white and green parts)
FOR THE BURGERS
    6 potato hamburger buns
    1 head Boston, Bibb, or other butter lettuce, cleaned, leaves separated and patted dry
    2 Roma tomatoes, sliced lengthwise
    1 Season the pork. In a large bowl gently combine the pork, coriander, curry powder, Worcestershire, cayenne pepper, scallions, garlic, salt, and a few grinds of black pepper. Make 6 even patties and refrigerate for 4 to 6 hours on a plate covered with plastic wrap or let rest at room temperature for up to 2 hours. If refrigerating, allow to come to room temperature before cooking.
    2 Make the spicy ketchup. In a small saucepan over low heat, lightly cook the red pepper flakes and garlic in butter until tender and fragrant, 3 to 4 minutes. Stir in the ketchup and cayenne. Cook another 5 minutes. Remove from heat and stir in the scallion. Store in an airtight container in the refrigerator and serve at room temperature.
    3 Cook the burgers. Heat a large frying pan over medium-high heat and coat with oil. Sear the patties until golden brown on both sides and cooked through, about 5 minutes per side. Cook in batches, if necessary.
    4 Assemble the burgers. Place a burger on each bun and top with lettuce, tomato, and a generous squirt of the spicy ketchup.
     
    tip! In a large straight-sided pan,