That's the whole kitchen team I work with every time we tape shows. That's Jenna (ultra slice-off-tie winner!) and Santos, then Sarah on the right. Those are some smoked-cured pork loin chops in the foreground. Yummy and easy to do especially on a weeknight. I hope you like the recipe I cooked up to go with them. It's actually the first show we tape tomorrow. Actually, so are these ...
Yummy Popovers I think even the baking shy will give a try. It's easy if you've never made them and if you have, you know the benefits. I like anything bread-like I can make at home. So, these are easy and great with so many things. Hope you like these too. Then, a big pot of love to drizzle over a recipe I've broken down to bits and put back together the easy way so we can make it at home allll the time ...
As usual I can't share the recipes just yet, but as soon as the shows air, hopefully you'll see something familiar and feel a bit in the know. This last picture is of a dessert my mom made on a recent visit home. She never really made repeats growing up, but this is something we had a few times. I takes a few steps, but they are all worth it. I made a few changes, but I think my mommy would be proud ...
It's sweet, nutty, tart, and creamy. I'd take this over birthday cake any day!!!Alright, gotta get to bed early so I can be fresh in the morning. I just wanted to send a sincere thanks to you for reading this blog as a whole and hopefully for watching the show. I started taping Cooking for Real 2 years ago this month and over that time I've met so many people through this blog and in person. I say it, but I hope you understand how truly thankful I am for your support. I've lived a life of dreams. I've held them in my head and sometimes I've dared to speak them aloud and chase them down. It's a lonely world sometimes when you are chasing a dream that is your own, but I have to tell you I don't feel alone at all because of you. Thanks for sharing your stories in my comments section, thanks for the links, thanks for the foodie conversation and even if you just read and leave with out a hello, I'd like to say thanks for making my dream possible. I can't do this without you and because of you I get to continue. Thanks so much, Sunny.
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12 comments:
Sunny you are so super sweet and very appreciative. I really like that about you. I've been watching the Food Network for eleven years and your personality was needed. When your show started two years ago I was like why can't all the host be like you REAL without an inflated ego. Keep doing what you doing because your bright personality takes the gloom and doom out of the day.
I'm glad you get to live out your dream job - not very many people do. I'm also glad you're doing the show because you have so many awesome recipes...I still can't get over how delicious and quick your Easy BBQ Ribs are. They're pretty awesome and a big hit! Sometimes a slow cooker is way too slow, so an oven is the next best thing! Thanks for all of your great recipes! :)
You're a big inspiration, so thank you. It's really great to see someone one it up like you are, and you're a person the rest of us can look up to. Wishing you all the best!
Looks super tasty, Sunny D!(That's my new nickname for you, fyi) Good luck with taping and see you soon! - Aida
We love ya girl!! Can't wait for the new episodes!!! (and the cookbook ... one day :)
I can hardly wait for you to return with new episodes! I miss your show!
Those popovers look delicious! I’ll have to look out for the recipe once the show airs! And it looks like I’d have to cut that recipe down quite a bit! That makes a lot of popovers! Do they freeze well??
I love desserts – they should come before dinner! I’m the queen of birthday cake…love, love, love it. Butter cream icing is my downfall. I can eat it by the spoon full! I will fight my nieces and nephews for the corner with the flower! LOL.
cassandra, well.. thanks for your words. i don't think you can even have an ego in this biz, it takes more than a host to make a show a success. maybe it's my military upbringing, but i feel like part of a huge squadron :-).
napa valley wife, ita about working the dream job, we don't all find ourselves there. i've even had a bad job in my dream industry, so really i think it's all about knowing when it isn't right and having the strength to move on. thanks for the rib love, i thought for sure someone would make fun of me stuffing short ribs in a piece of white bread for a suggested serving! lol. glad to know they are a hit in your kitchen!
the duo dishes. huggggs. thanks so much. like i said, i can't do it alone :-)!
aida, thanks! i've had that nickname before, so i don't mind it resurfacing :-).
mary, thanks! and it's on the way, i've begun some work, but i feel like it will take longer than expected. cool thing is, i know i'll get it done and that was a huge dream i had growing up ... i just wanted to be published. i didn't know how or in what field, but i loved reading so much, it was on my wish list early. can't wait and ready for the work!
xavier. thanks! there are some on the way! i just started taping again!!! thanks for watching!
jen, thanks!!! i just made them again today on the set! I looooovvvve to bake!!! the recipe is so simple, it makes 24 tiny muffins. ready for the ingredients? eggs, milk, flour, salt, butter, parm, cheddar and chives. that's it. no hard at all. it's in an episode i call "easy is as easy does", so you know how to find it in the future. they do freeze well, but i'd say just refrigerate the batter for up to 5 days. i do that, because if i make them all at once, i'll eat them all at once. sad, but true.
Can't wait for the cookbook Sunny! It will save me from printing all the recipes from FN every week! ;)
hi sunny, my kid and i made your sweet and crunchy brussels sprouts salad as his homework assignment , both kids gobbled it up. thanks giving me a great alternative to bs in the cast iron. kids like this one better! http://foodwithkidappeal.blogspot.com/2010/01/wilted-brussels-sprouts-with.html
love your show, and viva recimercials. still want to try the basil oil!
Hey Sunny!
I can't come up with a nickname for you.. but I never was one that cared to be "branded" with one in school and beyond either. My family calls me Lynne all the time, and I just want to scream at them that Lynne isn't my name! Childish? Probably..I just happen to like my first name, loathe my middle name, and when I got married I ditched my maiden name except on legal documents.. :) Those I can't ditch my maiden name with.. according to the NC powers that be..
Anyway, I have a few questions that I have always wanted to know about the chefs at FN and perhaps other cooking channels as well.
Who does your clean up after you have cooked a meal for the show? I have noticed that Giada cleans up her kitchen after each part of her show. At least it looks like she is doing it.. ;) I love to cook, but I hate having to clean up after my creations because I make such a HUGE mess.. I think that there have been times when I have used most of the utensils, pots, pans, and saute/fry pans that I have at my disposal. So, who cleans up after you on your show. Your kitchen always looks so incredibly clean, and I wonder does you home kitchen ever looked "cooked in"?
My other question today is who eats all of the food that the chef's cook on the set? I see you take a bite of each of your dishes and tell us how it tastes or crunches in your mouth.. but who eats all of that food after the taping? Does each show have a set of producers and other team members that are dedicated to each particular set? Like does Tyler have his own team, does Claire have her own team, etc..? If not, how does everyone that does all of the eating keep the weight from landing on their respective butts and thighs, not to mention stomachs? I think that I would go insane having all of that food around me and getting to taste it all, and I don't think that I would then go home to eat dinner.. :)
I have been reading here on your blog, and there have been several people mentioning an upcoming cookbook that you are planning.. Is that going to come to fruition? If so, can you see if you can arrange to come to Raleigh NC so that I can get your signature on the book that I will most definitely buy to add my huge cookbook collection?
Last question.. I have several bone-in chicken breasts in my freezer.. I wanted your re-run of fried chicken yesterday on DVR, (you had apple cider in the brine) and I wonder if brining is the way to go to keep the chicken breasts moist when you want to fry them? I have never been able to do kicking fried chicken, but I do so love to eat it especially if it is juicy.. So, I am gonna print your recipe out and give those breasts a soak if you think that brining will keep the moisture inside of them. I don't like dry chicken breasts.. so any advice you can give me would be greatly appreciated. Thank you so much!
As for making your dream come true.. I have to say that learning from you in these recent weeks has really been a pleasure for me. I just love your show. Hopefully one day I will get up to NYC and bump into you and freak out cause you are standing right there in the flesh! I think I would lose my composure.. I am so silly when I see someone that I have watched on TV for a long time. I can't seem to get the words that I want to say out of my head and flowing through my tongue so that they sound like I have an ounce of intelligence in my brain.. :) I hate it when that happens..
I can't wait to watch the rest of your season and learn something new every Saturday morning.. ;) Thanks so much for sharing your love of cooking with all of us!
Linda
dolphinfanhg, yaaaaay! mee too lol! i'll have more than just recipes from the show in the book, it's the first thing i made sure to do when we discussed it! hope you like it!
jenna, homework is fun when it's edible!! i just checked the link, your son looks sooooo cute!!! like i said in your comments, hope he gets the top score! and i think you may have coined a term "recimercial" ... like it! the basil oil is soooo good, toss it with pasta, drizzle over strawberries, or use like in the recimercial :-) an drizzle it over my bruschetta ...
linda, no prob, i answer to sunny just fine teeheehee. i get how a nickname can be crazy if you don't ask for it, but it's hard to shorten my name, sometimes people just say "sun" and i don't mind that either. to be corny, like they say though ... just don't call me late to dinner. ok, to answer your questions, i clean up some of my mess, but the dishes and all that are done by production assistants. and trust me, i'm a mess too. more so at home, but at work, i do my best to keep it clean. and yes, my home kitchen always looks cooked in, the only time it doesn't is right before a vacation and right after. but dishes are constantly in rotation as well as pots and pans. ok, as for eating the food ... i do, the crew does and some food that gets used for pictures, gets thrown out. for your chicken breasts, brining is the way to go, but the bone being in is always a juicy bonus. make sure you use kosher salt!!! i'm so glad you found the blog, i can tell you have questions and the cool thing is if you look around you'll find all the answers. stay tuned ... i hope to answer more details as time goes on. and thank you for watching, i can only share if you are there :-).
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