Sunnys Smoky Bar Nut Mix Food

SUNNY'S CEREAL TRAIL MIX

Sunny's Cereal Trail Mix image

Provided by Sunny Anderson

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 7

Ingredients

1/2 cup roasted and salted peanuts
3 tablespoons salted butter
2 tablespoons grape jelly or raspberry preserves
Freshly ground black pepper
1 cup sweetened crunchy corn cereal
1 cup pretzels or pretzel sticks, broken into large pieces
1/4 cup candy-coated peanut pieces

Steps:

In a large pan on medium heat, add the peanuts, butter, jelly and a few grinds of black pepper. Cook, tossing and stirring to coat, until the peanuts are coated and warm throughout, 8 to 10 minutes. Turn off the heat and add the cereal and pretzels to the pan. Toss and transfer the mixture to a parchment-lined baking sheet or the counter. Sprinkle over the peanut candies and let cool. Toss again when cool and serve at room temperature.

SUNNY'S SMOKY ROSEMARY GRILLED STEAK

Sunny's Smoky Rosemary Grilled Steak image

Provided by Sunny Anderson

Categories main-dish

Time 2h30m

Yield 4 servings

Number Of Ingredients 9

Ingredients

Four 1 1/2-inch-thick, bone-in rib eye steaks
Kosher salt and coarsely ground black pepper
1/4 cup extra-virgin olive oil
4 sprigs fresh rosemary, cut in half
6 tablespoons unsalted butter
1 teaspoon smoked paprika
Kosher salt
3 sprigs fresh rosemary
2 cloves garlic, grated on a rasp or finely minced

Steps:

For the steaks: On a plate, sprinkle the steaks on both sides with salt and pepper, and drizzle with the olive oil. Lay out enough plastic wrap to cover each steak. Tightly wrap the steaks individually with a piece of rosemary on both sides of each steak. Rest at room temperature 2 hours.
For the butter: In the meantime, in a medium saucepan over medium-low heat, melt the butter together with the paprika and 1 teaspoon salt. Stir to dissolve the salt, then add the rosemary and garlic. Continue cooking on low until the butter is fragrant, 10 to 12 minutes. If the butter begins to brown, turn the heat down. Remove from the heat, discard the rosemary and skim off any foam. Pour into a container and refrigerate until solid.
Preheat a grill or grill pan to high heat. Remove the steaks from the plastic wrap and discard the rosemary. Place the steaks on the grill and cook until the internal temperature reaches 125 degrees F, about 5 minutes per side. Transfer the steaks to a serving platter and top each with a generous scoop of the compound butter. Loosely cover the steaks with a foil tent and allow to rest for 10 minutes, so the carryover cooking brings the final internal temperature up to 130 degrees F (medium rare, closer to rare) before serving.

BAR NUT PALMIERS

Bar Nut Palmiers image

Provided by Sunny Anderson

Categories appetizer

Time 1h25m

Yield 30 palmiers

Number Of Ingredients 10

Ingredients

1 box storebought puff pastry sheets, thawed
Olive oil, for brushing
1/2 cup pecans
1/2 cup walnuts
1/4 cup dark brown sugar
2 teaspoon cayenne pepper
1 teaspoon salt
1 lime, zested
2 tablespoons lime juice
1 teaspoon chopped fresh rosemary

Steps:

Special equipment: food processor
Lay pastry sheets flat on a clean work surface and lightly brush tops with olive oil. In a food processor blend nuts, sugar, cayenne pepper, salt, lime zest and juice and rosemary. Evenly spread this mixture over the pastry sheets. Starting from each end roll the pastry towards the center creating 2 spirals that touch in the center. Repeat with second pastry sheet. Wrap both in plastic wrap and place in freezer until ready to cook. (These can be stored in the freezer for weeks.)
Preheat the oven to 375 degrees F and set the racks in the upper and lower parts of the oven. Cut the palmiers into 3/4-inch slices and place on 2 parchment lined baking sheets. Bake for 15 to 20 minutes or until golden brown, switching pans halfway through. Remove from oven and let cool a few minutes before removing to racks to cool completely.

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