Sunnys Sweet And Spicy Breakfast Sausage Food

SUNNY'S SRIRACHA SWEET AND SPICY CHIPS

Steps:

• Place the chips in a microwave-safe bowl. Heat until the chips are warm to the touch, yet still very crunchy, about 1 minute.
• Meanwhile, toast the sriracha seasoning in a small dry skillet over low heat until fragrant, 1 to 2 minutes. Remove from heat, mix in the sugars, then add to the hot chips and toss until evenly and generously coated. Serve immediately.

SUNNY'S BREAKFAST STEAK AND EGGS WITH CHIMICHURRI

Steps:

• For the chimichurri: Add the vinegar, olive oil, oregano, red chile flakes, garlic and parsley to a food processor. Season with salt and pepper and pulse gently until just chopped. Add half of the chimichurri to a plastic bag and reserve the rest for serving.
• For the steaks: Add the steaks to the bag with the chimichurri and make sure they are coated. Seal and rest at room temperature for 2 hours.
• Bring a grill pan to medium-high heat.
• Remove the steaks from the bag, making sure to remove as much chimichurri from them as possible. Season the steaks with salt and pepper. Grill on one side for 2 to 3 minutes, then flip and grill until the internal temperature is 125 degrees F for medium rare, 2 to 3 minutes more. Remove to a plate, cover and let rest for 10 minutes.
• For the eggs: Whisk the eggs with 2 teaspoons water in a large bowl until combined and frothy.
• Add the butter to a large nonstick pan over low heat and as it melts, tilt the pan to make sure the butter coats the bottom and sides. Pour the eggs into the pan and allow them to sit until a thin layer begins to set on the bottom and sides of the pan, about 30 seconds. Using a whisk, gently scrape the bottom and sides of the pan using a twisting motion to free any eggs attached to the corners and sides of the pan. Allow the eggs to rest again for another 30 seconds, then "scramble" again with the whisk. Repeat this step until the eggs are almost done but still wet, about 6 minutes total. Season with a pinch of salt and a grind of pepper. Remove the pan from the heat and continue to "scramble" them with the whisk to finish, about 30 more seconds. Serve with the rested steaks and reserved chimichurri.

SUNNY'S 5-INGREDIENT SPICY SAUSAGE CARBONARA

Steps:

• Cook the pasta in a pot of boiling water according to the package directions. Drain, reserving some of the cooking water.
• Set a large pan with straight sides over medium-high heat and add the olive oil and sausage. Cook, breaking up the sausage, until brown, about 5 minutes, then season with salt and a few hefty grinds of coarse black pepper -- it's all about the pepper!
• In a small bowl, whisk together the Parmesan cheese and eggs.
• Add the drained pasta to the pan and swirl until it's mostly coated with the fat of the sausage. Remove the pan from the heat and add a spoonful or so of the pasta water along with the egg and cheese mixture. Toss rapidly to coat the pasta with the eggs and cheese. Continue to toss until the water evaporates a bit and creates a bit of a sauce. Add the parsley and toss again. Serve immediately.

SUNNY'S EASY BREAKFAST COTTAGE PIE

Steps:

• Preheat the oven to 400 degrees F.
• For the bottom layer: In a large pan on medium-high heat, add the oil, sausage and chorizo. Using a wooden spatula or, even better, a wired and wavy potato masher, break up the chorizo and sausage until they are homogenous and resemble ground beef in its tiniest form. Once broken down, continue to cook until the sausage is cooked through and orange fat is rendered from the chorizo, 10 to 12 minutes. Using a slotted spoon to drain off excess fat, transfer the mixture to an 8-by-8-inch casserole dish.
• For the middle layer: In the same pan with the remaining fat from the meat, quickly add and saute the onions and peppers with a pinch of salt and pepper until tender and the moisture from being frozen is cooked out, 5 to 8 minutes. As before, use a slotted spoon to transfer the pepper/onion mixture to the casserole dish, draining off excess fat, and evenly spread this mixture over the top of the meat layer.
• Next, evenly layer the mozzarella cheese over the vegetables. Then use the American cheese slices to create another layer, pressing down once done to make everything level and compact.
• For the top layer: In a large bowl, add the hash browns, butter, steak rub and remaining fat from the pan. Season generously with salt and pepper and toss to coat. Sprinkle this layer on top of the cheese and gently press down, but not too tight so steam can escape.
• Bake, uncovered, until the top is golden brown, 25 to 30 minutes. Serve with a shake of hot sauce or sunny-side up eggs over the top.

SUNNY'S SWEET AND SPICY KOREAN BBQ

Steps:

• For the beef and marinade: Slice the partially frozen tenderloin as thin as possible using an extremely sharp knife; aim for 1/4-inch thickness.
• In a food processor, combine the soy sauce, brown sugar, vegetable oil, red chile flakes, garlic, apples, ginger, onions and few grinds of black pepper. Cut 4 of the scallions into quarters and add to the food processor. Blend until smooth. Pour into a large resealable plastic bag. Add the sliced beef, and then squeeze out as much air as possible. Let marinate at room temperature for 1 hour.
• Preheat a grill, grill pan or electric tabletop grill to medium-high heat. Remove the beef slices from the bag, shaking off any excess marinade. Cut the remaining scallions into 4-inch pieces.
• When you are ready to eat, place the scallions on the grill, add the beef slices and cook the beef for 1 minute per side and the scallions until slightly charred. Remove to a platter.
• For the lettuce wraps: Fill a lettuce leaf with some of the meat, carrots, sprouts, radishes, kimchi and grilled scallions. Serve with the hot sauce and Sesame Soy Dipping Sauce.
• Whisk together the soy sauce, rice vinegar, sesame oil and sesame seeds in a small bowl.

SUNNY'S QUICKEST SAUSAGE "GUMBO" EVER

Steps:

• In a large pot on medium heat, add the butter and sausage. Cook, stirring, until color and a light crust forms on most sides of the sausage, about 5 minutes. Add the pepper and onion blend and tomato paste and cook, stirring, until the bright red of the paste becomes a muted reddish brown, 5 to 8 minutes. Add the Cajun seasoning blend and cook it the same way as the tomato paste, ensuring the spices bloom and become fragrant. Add the stock, bring to a simmer and simmer, uncovered, for 15 minutes.
• Pour over prepared rice and hit with a shake of your favorite hot sauce.

SUNNY'S SWEET QUICK KENNER MAQUE CHOUX

Steps:

• In a large pan with straight sides, add the bacon and cook over medium heat, rendering the fat until crispy, about 8 minutes. Add the onions, celery, bell pepper, butter and salt and pepper to taste. Cook, stirring, until the veggies are tender, 5 to 7 minutes.
• Add the tomatoes, garlic, corn and chicken stock. Stir and bring to a low simmer, then cook until everything is tender, 3 to 4 minutes. Stir in the yogurt and a generous amount of black pepper, more salt and cayenne pepper.
• Transfer to a platter and serve.