Home Cooked for the Holidays: Sunny Anderson

Posted on Nov 19, 2013 11:45am

Food Network host and cookbook author Sunny Anderson joined the ladies in the kitchen for our Home Cooked for the Holidays series. She made lamb chops and potatoes that you're going to want to make at home this holiday season! Here are all of her recipes.

Steak-Grilled Lamb Chops with Mango Mint Chutney

Serves 4; makes 1 cup chutney

For the chutney

2 tablespoons olive oil

½ onion, chopped

1 teaspoon crushed red pepper flakes

¼ teaspoon cinnamon

1 teaspoon grated nutmeg

Kosher salt

1-inch piece of fresh ginger, peeled and minced

2 tablespoons golden raisins

2 tablespoons dark raisins

¼ cup packed light brown sugar

1 tablespoon granulated sugar

1 mango, peeled and diced

1 Granny Smith apple, cored and diced

2 teaspoons apple cider vinegar

½ cup orange juice

8 to 10 fresh mint leaves, cut into thin ribbons

For the lamb chops

2 cups steak sauce

1 cup honey

8 sprigs fresh oregano leaves

½ cup lightly packed fresh mint leaves, cut into ribbons

8 garlic cloves, sliced

Kosher salt and freshly ground black pepper

4 double-rib lamb chops

  1. Make the chutney. In a medium straight-sided pan, heat the olive oil over medium-high heat. Once the oil begins to swirl, add the onion, red pepper flakes, cinnamon, nutmeg, and a pinch of salt. Cook until the onion is tender but not browned and the spices are fragrant, 8 to 10 minutes. Add the ginger, raisins, brown sugar, white sugar, mango, apple, vinegar, and orange juice. Gently bring to a simmer and cook, stirring occasionally, until the mango and apple are tender, about 15 minutes. Taste and season with salt, if needed. Remove from the heat and stir in the mint. Refrigerate (it's best when served chilled or room temperature).

  1. Prepare the marinade. In a medium bowl, combine the steak sauce, honey, oregano, mint, garlic, a pinch of salt, and a few grinds of pepper. Whisk together and pour half the sauce into a large resealable plastic bag. Refrigerate the other half. Add the lamb chops to the plastic bag, seal, and mix by squishing the bag to fully coat the chops. Let rest in the refrigerator for at least 2 hours. Before grilling, remove both the reserved sauce and the plastic bag from the refrigerator and rest on the counter until room temperature, no longer than 2 hours.

  1. Grill the lamb. Heat a grill or grill pan to medium-high. Remove the lamb from the bag and shake off any excess marinade. Grill the chops, brushing with the reserved sauce, to the desired doneness, about 4 minutes per side for medium rare. Flip only once. Transfer to a plate and cover loosely with aluminum foil. Let rest for at least 10 minutes before serving. Top with the chutney.

Garlic Hasselback Potatoes

Serves 4

1½ pounds red new potatoes (about 20)

5 garlic cloves, thinly sliced

6 tablespoons unsalted butter, melted

3 tablespoons olive oil

Kosher salt and freshly ground black pepper

1 tablespoon finely chopped fresh chives, for garnish

  1. Prepare the potatoes. Preheat the oven to 400°F. Using a wooden spoon as a cradle, place each potato in the spoon and make several parallel slits into each potato top, 1⁄8 inch apart, making sure not to slice through to the bottom completely—stop at the wooden spoon as a guide. Place 3 garlic slices between slits at the crown of each potato. Toss potatoes in a medium bowl with the butter and olive oil.

  1. Roast the potatoes. Place the potatoes on a baking sheet and sprinkle with salt and pepper. Bake until the tops are crispy and the potatoes are cooked through, about 1 hour. Top with chives.

Tomato and Pesto Tarts

Makes two 9-inch round tarts or three 14 × 4½-inch rectangular tarts

For the tarts

2 premade pie crusts

Nonstick cooking spray

10 to 12 ripe Roma tomatoes, sliced ¼-inch thick

2 tablespoons olive oil

Kosher salt and black pepper

¼ cup grated Parmesan cheese, for garnish

For the pesto

1 bunch flat-leaf or curly parsley, roughly chopped (1 lightly packed cup), including stems

1 bunch basil, roughly chopped (1 lightly packed cup), including stems

10 sprigs fresh thyme, leaves stripped

4 garlic cloves

½ cup grated Parmesan cheese

½ cup almond slivers

Grated zest of 2 lemons

2 tablespoons fresh lemon juice

Kosher salt and freshly ground black pepper

¼ cup olive oil

  1. Set the crusts. Unroll and press the piecrusts into two 9-inch tart pans. If using rectangular pans, just trim one-third of each crust and press the pieces together to fit. Then, use your pointer finger to press the dough into the sides of the tart pan. Use a knife to remove the excess crust along the top edges and discard the scraps. Using a fork, prick the bottom of the crust a few times to allow for venting (maybe 3 pricks per quadrant). Chill for 30 minutes. Preheat the oven to 425°F.

  1. Prebake the crusts. Spray the shiny side of 2 pieces of aluminum foil with a bit of nonstick spray and press into the tart shells, sprayed side down. Fill with dried beans or pie weights and bake until the edges are golden and the sides are set, about 15 minutes. Remove the foil and beans and bake another 10 to 12 minutes, until cooked through. Remove from the oven and allow to cool to room temperature. Reduce the oven temperature to 375°F.

  1. Make the pesto. Blend the parsley, basil, thyme, garlic, Parmesan, almonds, lemon zest, and lemon juice in a food processor until the ingredients resemble a rough paste. Taste the pesto and season with salt and pepper, if needed. To finish, slowly drizzle the olive oil into the feed tube while blending.

  1. Assemble and bake the tarts. Divide the pesto equally and, using a rubber spatula, evenly spread it over the bottom of each prepared crust. Starting around the outer edges, place the tomatoes over the pesto, overlapping each slice slightly as you move around the tart pan. Then make a smaller circle of overlapping slices within the starter ring. Continue until the entire pan is covered in circles of tomato slices. Repeat for the second tart. Drizzle 1 tablespoon olive oil over the top of each tart and sprinkle with a pinch of salt and a few grinds of black pepper. Bake for 40 to 45 minutes, or until the tomatoes appear roasted in texture and the edges of the crust are golden brown. If the dough browns too quickly, tent the edges with foil.

  1. Garnish the tarts and serve. Remove the tarts from their rings and sprinkle Parmesan on top. Serve warm, at room temperature, or cold.

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