Sunny's Kitchen (9 page)

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.

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

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, cook the seasoned ground pork with a bit of oil, then add ½ pound of your favorite cooked pasta, a spoonful or two of the pasta water, and a sprinkle of your favorite cheese and stir to combine for a one-pot meal.

t
his sandwich is great for special lunch guests or a nice lunch in the park. Whenever I have friends over for lunch I do either a scaled-down dinner or a salad or soup paired with a sandwich. This is tasty and just different enough to serve as a special sandwich for lunch. Even though I typically buy thicker chops for dinner, I also buy the thinner ones when I see them on sale. When marinated and chopped, thin chops are a great buy and go a long way.
MAKES 4

1
Marinate the chops.
In a resealable plastic bag, combine the pork chops, oil, lemon juice, a pinch of salt, and a grind or two of pepper. Squeeze out as much air as possible, toss to fully coat the chops, and rest on the counter for at least 30 minutes, but no longer than 1 hour.

2
Grill the chops.
Heat a seasoned grill or grill pan to medium-high heat. Remove the chops from the bag and shake off any excess marinade. Place on the grill and cook on one side until each chop easily releases from the grill without sticking, about 3 minutes. Flip and cook just 2 minutes more. Remove from the grill and allow to cool completely, then remove the meat from the bone and chop.

3
Make the spread.
In a small bowl, mix together the goat cheese, thyme, oregano, dried cranberries, walnuts, lemon juice, and lemon zest. Season to taste with salt and pepper.

4
Assemble the sandwiches.
Spread the cheese mixture on 4 pieces of the toasted bread and add the spinach and layer with 2 heaping spoonfuls of the chopped meat. Top each sandwich with another slice of toasted bread. Cut in half and serve.

 

tips!
Something simple like cutting the bread creatively can take your sandwich experience to a new level. After assembling the sandwiches, try cutting off the crusts to make squares. Then cut each one into 4 smaller squares.
•
Don’t count out lamb chops here; they are a great substitute for the pork.

i
ate about a jillion of these dumplings, or
yaki mandu,
from various purveyors in a shopping and nightclub district of Seoul, South Korea, called Itaewon (“EAT-ay-won”). It was right outside the military base and the local haunt of many of my fellow military members on Yongsan army base. They took me to this Americanized district my first night in the country, and if it weren’t for the fried dumplings on a skewer on the way home, I might not have made it through the next day. It was definitely one of those times when you promise never to have a drink again. These were the perfect street food to introduce me to Korean flavors in a tiny package. At home I leave the skewers alone and add a dipping sauce, followed by a chug of beer (Korean beer if I have my act together).
MAKES 35 TO 40

1
Make the dipping sauce.
In a small pan over medium heat, combine the sesame seeds and red pepper flakes. Toss and stir until the sesame seeds are shiny, slightly golden, and fragrant, about 1 minute. Transfer to a plate and allow to cool. In a small bowl, stir together the soy sauce, rice vinegar, sesame oil, and cooled sesame seeds and red pepper flakes.

2
Make the filling.
In a large bowl, combine the pork, garlic, carrot, scallions, sesame oil, hot sauce, egg, red pepper flakes, salt, and a few grinds of pepper. Mix well with your hands.

3
Assemble the dumplings.
Fill a small bowl with water. Place a wonton wrapper floured side up on a flat surface. Place 1 to 2 teaspoons of the pork mixture in the center of the wrapper. Dip your finger in the water, then trace and wet the outer edge of the wrapper, folding it over to make a half circle. Press the dough together to seal, pushing air out as you work around the edge. Repeat with the remaining dumplings.

4
Fry the dumplings.
Heat ¼ inch of oil in a heavy-bottomed skillet with a lid over medium-high heat. Fry the dumplings in batches until golden on the bottom, about 3 minutes. Add 1 ice cube, then quickly put the lid on the pan to steam the dumplings until tender, about 4 minutes. Transfer to a plate. Serve with the soy dipping sauce. Store any extra dipping sauce in the refrigerator.

 

tips!
These dumplings work well with beef or ground dark meat chicken.
•
These are great for a partial fry and steam. In a medium pan with a lid, heat 1 tablespoon oil over medium-high heat until hot, then add the dumplings. Cook until golden on the bottom, about 4 minutes. Add 2 ice cubes and quickly cover with the lid to steam for 4 to 6 more minutes.