Sunny's All American Celebration - the recipes!!

Hey there! Thanks for watching Sunny's All American Celebration yesterday! It airs again tomorrow, Monday July 4th, at 6PM. Thing is I have some twitter requests for the recipes because before the show runs again, it's BBQ time!!! Seems the recipes aren't popping up on the Food Network website, so here they are!!

Sunny's S.O.S. for S.O.S

Recipe courtesy Sunny Anderson, 2011

For the marinade:

1 pound flank steak

1/2 cup red wine vinegar

1 teaspoon Worcestershire sauce

1 tablespoon hot sauce (recommended: Frank's Red Hot Sauce)

1 lime, zested and juiced

1/2 teaspoon hungarian paprika

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

For the gravy:

2 tablespoons butter

1 tablespoon olive oil

5-6 sprigs fresh thyme

1 1/2 cups (6 ounces) frozen pearl onions, thawed

8 ounces baby bella mushrooms, sliced

3 cloves garlic, grated on a rasp

4 teaspoons Worcestershire sauce

1 tablespoon horseradish

2 tablespoons flour

1 1/2 cups beef stock

1 pint heavy cream

salt and freshly ground black pepper

For the toast:

8 slices Texas Toast or unsliced bread cut to 1" thick slices

3 cloves garlic, grated on a rasp

1/2 cup butter

1/4 teaspoon onion powder

5-6 sprigs fresh thyme

Marinate the steak. Place flank steak, red wine vinegar, Worcestershire sauce, hot sauce, zest and lime juice, paprika, salt and black pepper in a large plastic bag. Marinate for 1 hour in the refrigerator. Remove flank steak and pat dry.

Preheat grill to medium-high.

Remove steak from marinade and discard marinade. Season steak with salt and pepper and grill over medium-high heat until cooked to medium-rare, about 6 minutes per side. Let steak rest for 10 minutes, loosely covered with aluminum foil, before slicing.

Meanwhile, make the gravy. In a large pan with straight sides add butter, olive oil, thyme and onions. Season with a sprinkle of salt and pepper and cook on medium heat until onions are tender and translucent, about 5 minutes. Add mushrooms, season with salt and cook gently until tender and darkened, about 5 minutes more. Add Worcestershire sauce, horseradish and sprinkle flour over the entire pan. Stir to help flour to soak into vegetables and cook a minute more to lose the flour flavor. Raise heat to medium high and add beef stock. Cook until slightly thickened then slowly stir in heavy cream. Simmer until cream is thickened slightly, about 4 minutes more. Taste and season with salt, if needed.

Arrange the sliced bread on a baking sheet lined with aluminum foil. In a small pot on medium low heat add the butter, garlic, onion powder, thyme and season with salt, to taste. Allow butter to melt, but not brown and steep a bit on low heat so the flavors develop, about 10 minutes. Brush the garlic butter evenly one side of the bread. Place buttered side down on the grill. Grill until toasted and grill marks appear after a peak beneath, about 1 minute. Cut each piece in half from corner to corner to create 2 triangles.

To serve, slice rested steak into 1/4"-1/2" thin strips, making sure to do so against the grain of the muscles for the most tender cut. Layer toast 2 triangles of toast on the plate, then a few slices of beef and pour over a spoonful of gravy.

Yield: 8 servings

Preparation Time: 30 minutes

Inactive time: 1 hour

*Making sauce on a grill is easy, just make sure to shield the flames from the wind so they give your pot direct heat!

Sunny's Fire Cracker Cole Slaw

Recipe courtesy Sunny Anderson, 2011

1 chipotle pepper in adobo sauce, finely chopped

1 tablespoon, plus more adobo sauce (just keep choppin and addin until it tastes as smokey and spicy as you like it!

2 cups mayonnaise

1 cup sour cream

1/4 cup apple cider vinegar

1 head savoy cabbage, shredded or sliced thin

1 head red cabbage, shredded or sliced thin

2 cups carrots, shredded

2 granny smith apples, cored and shredded

2 bosc pears, cored and shredded

1/2 cup golden raisins

1/2 cup dried cranberries

salt and freshly ground black pepper

In a large bowl stir together the chipotle pepper, adobo sauce, mayonnaise, sour cream and apple cider vinegar. Taste and season with salt and pepper, if needed add a bit more adobo sauce to make it spicy to your tastes. In a large bowl dd the cabbage, carrots and apples, pears, raisins, dried cranberries, then toss to combine. Add enough dressing to moisten to slaw, you may not use all of it depending on how you like the slaw. Taste and season with a pinch of salt and a grind or two of pepper. Cover and refrigerate at least 1 hour before serving.

Yield: 15-18 servings

Preparation Time: 5 minutes

Inactive time: 1 hour

*This is great on a slider with BBQ pork, serve the left overs if any with breakfast, perfect with ham and eggs!

Austin's German Chocolate Cookies

Recipe courtesy Sunny Anderson, 2011

2 sticks butter, softened

1 cup light brown sugar

1 cup sugar

2 large eggs, beaten

2 teaspoons vanilla

1/2 cup unsweetened cocoa (recommended: Hershey's)

2 1/4 cups all-purpose flour

1 teaspoon baking soda

Pinch salt

1 cup chopped pecans

1 cup shredded coconut (recommended: Baker's Angel Flake Coconut, Sweetened)

1 cup semi-sweet chocolate chips

Preheat oven to 375 degrees.

In a stand mixer or large bowl using a hand mixer blend butter, both sugars, eggs, vanilla and cocoa. In a small bowl stir together flour, salt, and baking soda. Gradually add flour mixture into butter mixture and blend until combined. Stir in pecans, coconut and chocolate chips. Dough will be tight.

Using a small ice cream scoop or melon baller to make all the cookies the same size, about the size of a small golf ball or ping pong ball, drop onto parchment paper-lined baking sheets and bake about 8-9 minutes. Cool on a baking rack. To make bars press dough into a buttered 8X8-inch square baking pan and bake 20 to 25 minutes. Cut into squares when cooled.

*Take these cookies out even if you are worried about them being done, they continue to cook from the oven heat and stay moist when you don't over cook them.