Today's Recipes and Tomorrow's Eats ...

Hey there! Well, let me get down to business. I see in comments that many of you have looked for the recipes I shared on The Today Show Saturday, but to no avail. My sincere apologies ... sometimes it takes time for recipes to appear on their website, so here goes ...

TODAY'S RECIPES!!!

Chicken Chorizo Patty Melt

Recipe courtesy Sunny Anderson, 2010

Patties:

1 pound ground chicken

6 ounces fresh chorizo

2 cloves garlic, minced

2 tablespoons fresh oregano, chopped

1 teaspoon kosher salt

1 tablespoon vegetable oil

Onions:

1 tablespoon butter

1 tablespoon vegetable oil

1 Vidalia or sweet onion, halved and sliced

kosher salt and freshly ground black pepper

4 tablespoons olive oil

4 flat bread or naan discs

kosher salt and freshly ground black pepper

8 slices jarlsberg or swiss cheese

ketchup, to taste

Begin by making the patties: In a large bowl, gently but thoroughly combine all ingredients. Form into 4 equal-sized thin patties roughly half the size of the naan (nah nah nah naaaan :-P) you will be using for the sandwich (imagine the finished patty on one side of the naan, allowing you to fold the other side of the naan over it to make a sandwich). Cover patties with plastic wrap and refrigerate for 30 minutes.

Meanwhile make the onions: In a pan on medium heat melt butter with oil. Add the onion and season with a pinch of salt and a couple of grinds of pepper. Saute until onions are caramelized, about 20 minutes, set aside.

Preheat grill to medium high heat and brush with 2 tablespoons of oil. Place patties on grill and cook on both sides until cooked through, about 3 minutes per side.

Assemble the sandwiches by brushing the remaining 2 tablespoons of oil on 1 side of each naan. Place them on the grill with the oiled side down and place one slice of jarlsberg cheese on each, only covering one half of the bread. Place a cooked chicken chorizo patty on top of the cheese, then add a mound of onions, another slice of cheese and allow to melt slightly. When the top layer of cheese begins to melt fold over the other half of the naan. Press on the sandwich with a spatula to seal. Serve immediately with a side of ketchup.

Yield: 4 servings

Sunny's Jicama Salsa

Recipe courtesy Sunny Anderson, 2010

1(1 ½ pound) jicama, peeled and diced

1 Granny Smith apple, cored and diced

½ small red onion, peeled and diced

3 tablespoons lime juice

2 tablespoons vegetable oil

1 tablespoon sugar

2 teaspoons hot sauce (recommended: Frank's Red Hot)

1 tablespoon cilantro, chopped

1 tablespoon mint, chopped

kosher salt and freshly ground black pepper

Combine all ingredients in a bowl, seasoning with salt and pepper to taste. Refrigerate for at least one hour before serving. Serve alone as a side salad or with tortilla chips.

Yield: 4 servings

Sunny's Brooklyn Iced Tea

Recipe courtesy Sunny Anderson, 2010

6 ounces lemoncello

3 ounces dark rum

3 ounces tequila

24 ounces bottled sweetened iced tea

ice

lemon slices, to garnish

Pour lemoncello, rum, tequila and tea over ice in a pitcher filled with ice and stir vigorously. To serve pour into ice-filled highball glasses outfitted with a straw and garnished with a lemon slice on the rim.

Yield: 4-6 servings

Red Velvet Swirl Brownies

Recipe courtesy Sunny Anderson, 2010

1 tablespoon butter, for greasing baking pan

Red Velvet Brownie layer:

1 stick unsalted butter

1 cup sugar

1 tsp vanilla

1/4 cup cocoa powder

pinch of salt

1 tablespoon red food coloring

1 teaspoon vinegar

2 eggs

3/4 cup flour

1/4 - 1/2 cup walnuts, gently chopped, (amount is to taste)

Cream Cheese layer:

8 ounces cream cheese

1/4 cup sugar

1 egg

1/8 teaspoon vanilla

Heat oven to 350 degrees.

Butter an 8x8 baking pan, set aside. In a sauce pot on medium heat melt the butter. Remove to a bowl and add sugar, vanilla, cocoa powder, salt, food coloring and vinegar, in that order mixing between additions. Whisk eggs in a small bowl and combine with warm cocoa mix. Fold the flour into the chocolate batter and combine lightly. Add walnuts and pour into prepared baking dish, saving a ¼ cup of batter for the top.

For the cream cheese layer, blend together the cream cheese, sugar, egg and vanilla in a medium bowl. Gently spread cream cheese layer on top of brownie batter in the pan. Dollop remaining brownie batter over the cream cheese layer. Using a skewer or the sharp end of a knife, drag the tip through the cream cheese mixture to create a swirl patter. Bake brownies for 30 minutes. Remove to a cooling rack and allow to cool completely before cutting.

Yield: 8-10 servings

Hope this helps! I had such fun with Lester and Amy. Amy seems like a woman I'd like to hang out with! Every visit I find more things great about her and I love a girl that goes for dessert first!! Here I am Saturday just before go-time ...

The weather was great and I had a great time meeting everyone with signs and smiles just behind the set up.

Ok, now for

TOMORROW'S EATS!

I'm getting into a fight with Bobbly Flay, Cat Cora, Sara Moulton and AETNA Health Care!! Ahem, a Healthy Food Fight! Check the link for deets and join me this Labor Day in Rutherford, NJ at their Labor Day Street Fair!

If you think you've got the chops to make something really yummy and healthy, read the rules then click here to enter ... there's still time! If you are in the area and don't feel like firing up the grill, but want some Labor Day fun, please join me and make sure you say hi if you're a blog reader! Take care and enjoy the rest of the holiday weekend!!