Sunny's Kitchen (3 page)

TOOLS
My first show, Gotta Get It (on Food Network in 2007), was about gadgets. I cohosted with Marc Istook, and we shared the 411 on egg separators, electric peelers, and spinning ice cream cones. I love gadgets, but when I mean business, all I need is a rasp and a sharp knife, my favorite kitchen tools. A properly stocked kitchen takes time; I suggest adding a few items once a month or a season to treat yourself to something nice. Many kitchen tools and gadgets have very practical substitutes, so don’t stress if you don’t have them. It’s your kitchen, you can make it work!

SHOP WITH YOUR EYES WIDE OPEN
Many times we shop on autopilot, like we drive home the same way every day without thinking about the specific turns we make. One day, walk into your local grocer and dedicate yourself to walking up and down every aisle, looking top to bottom. You’ll find not only flavor differences among brands, but new products to play with like liquid smoke (see
German Baked Potatoes with Sweet Bacon and Scallion Dressing
, and
Caprese Steak
) and fun frozen vegetable packs that can inspire a new recipe (see
Southwestern Chicken Pot Pie
).

BE YOUR OWN SOUS CHEF
When you’re done shopping, give yourself some kitchen preparation time right away, to rinse herbs, chop vegetables, break down meat, and freeze seasonal fruits or excess food from value packs. This simple step will help you get food on the table much faster. Plus, it’s great to have frozen cranberries in the spring when they are hard to find (see
Chicken and Wild Rice Casserole
).

THINK OF A MASTER PLAN
You hear it all the time and that’s because it’s great advice: read the recipe first. Many times there are steps you can flip, do a day before, or you may find answers to questions you have along the way.

MEASURE, THEN FREESTYLE
A pinch is a pinch and a grind is a grind. They are subjective and should be done with personal preference in mind. However, how you measure is important for some ingredients. The rule of thumb I use for seasoning with salt is a teaspoon of salt per pound of meat. This usually puts me right in the flavor zone I’m looking for, so I measure salt for meat dishes. When measuring brown sugar, always pack it tight, and measure liquids in a liquid measure and dry ingredients in a measuring cup, leveling off with a straight edge. Use a dry measure for chopped herbs and pack them only if mentioned in the ingredient list. I give exact and rounded measurements to help you get to the finish line. Just remember no two “bunches” are alike, so use judgment. When you get comfortable using exact amounts, go rogue and leave the measuring tools alone.

ROOM TEMPERATURE IS IMPORTANT
One tip that can really improve your chicken, beef, pork, lamb, or turkey—actually most anything you cook, unless directed otherwise—is to make sure it is room temperature before you cook it; this ensures that your food will cook evenly. For meats, the government regulators say it is safe to leave them out at room temperature for up to two hours. Don’t be scared; rest the meat on the counter away from warm ovens or other large appliances.

MAKE MISTAKES
What I love about every move I’ve made is getting lost on unfamiliar streets. You never know what you’ll find. I use this same philosophy in my kitchen—mistakes are okay. Sometimes they end up as masterpieces.

t
his is for my best buddy, Jeff. He’s the kind of friend I’d do anything for, and when we’re together, there’s no break in the laughter. I’ve known him since my radio days in New Orleans, but only recently began cooking for him, and these are
his
potatoes. One time I made them on vacation and ever since, they’re his number one request from me in the kitchen. Think of a potato gratin that is tender throughout, but also has a bit of crunch from pan-frying the potato slices first. Add melting cheese and pico de gallo, and it’s kind of like a potato pizza born in Texas (though it was first made for Jeff on Eleuthera in the Bahamas). Make it for your best friend and continue the chain.
SERVES 4 TO 6

1
Prepare the potatoes.
Put the potato slices in a large bowl with ice water to cover and soak for 30 minutes, stirring a bit. Transfer the potatoes to a colander and rinse until the water runs clear. Pour the potato slices onto a clean kitchen towel or several layers of paper towels and pat dry as much as possible. Preheat the oven to 375°F.

2
Fry the potatoes.
In a large straight-sided pan or a stockpot over medium-high heat, pour oil 1 inch deep. Fry the potato slices in batches, flipping halfway through until golden and crisp, about 3 minutes on each side. They should be stiff and crispy on the outside, but remain fleshy inside. Taste one, cook’s treat! Transfer each batch to a paper towel–lined plate and immediately season with a sprinkle of salt.

3
Prepare the pico de gallo.
In a small bowl, toss the tomatoes with the scallions, hot sauce, lime juice, cumin, cayenne pepper, and a pinch of salt and pepper. Set aside.

4
Bake the potatoes.
Butter the bottom of a pie pan or an 8 × 8-inch baking pan. Using half the potatoes, layer the slices in a circular pattern, beginning at the outside of the pan and moving toward the center, with the slices slightly overlapping. Cover the entire bottom this way. Then evenly sprinkle half the Cheddar/Jack blend over the potato layer. On top of that sprinkle half the pico de gallo, then half the mozzarella. Repeat the layers, ending with the mozzarella cheese. Bake until the cheese is melted and golden on the edges, about 18 minutes. Cut into slices and serve warm with a dollop of Mexican crema.