Hey there! So much housekeeping! I've been working really hard and it makes sense, this is the eating time of year! Love it! It goes from candy at Halloween, a weather shift so you add some stews, then the next thing you know it's Thanksgiving, Black Friday, Christmas and New Years' Eve and Day. Yes, I did count Black Friday as a holiday :-) ... an eating one, because you need fuel!
At the end of this post I'll leave my recipe for my holiday fuel (pictured above). First, I want to update you on some stuff I'm working on. Well, reeeeally first is me just telling you thanks so much for being here! There are some big changes coming in the new year and some new stuff that I couldn't do without your support. I am SO SINCERE, if I could just hug you if we ever meet, you'd know. Thanks for being here :-).
Ok, so first let me tell you about this weekend and where to catch me and some holiday food!!!
Sunday 830-ish on NBC for The Today Show!!
They have a stuffing contest and asked me to come by and judge it!! I just love everyone on staff there and I love eating, so it's a no brainer for me. Plus, it give me a chance to tell more people about ...
Sunday @ noon est on Food Network for Food Network Live!
Ok, this is going to be fun. I am so happy to be a part of this show. It's a 2-hour LIVE (really!!!) show with myself, Rachel Ray, Bobby Flay, Melissa D'Arabian, Alex Guarnaschelli and more! It's hosted by Alton Brown and we're taking your calls, skypes, emails and tweets for the entire 2 hours while we also cook up some of our favorite holiday recipes!! Here's how to reach us:
Twitter stuff
#FNThanksgiving
Facebook and Like us as well as posting questions
Skype us with video questions!!
FoodNetworkThanksgiving
Email!
ThanksgivingLive@FoodNetwork.com
Call!
855.281.1363
Log on!!
So many ways to interact with us Sunday! Ok, I just read my notes from the network and they say we have to have our phones off during the broadcast because it will mess with the signal. We have rehearsal today and I'll ask about ipads lol, so we can live tweet!! I'd love to live tweet and do the first ever live shout out on Food Network lol! Ok, that's a 2-hour show, from 12-2, so tell a friend and check your listings, it also reruns later in the day and in the week as well!
Then, I'm heading to the Giants game for some Sunday night football! I plan to head over to the Food Network concession stands and tweet some photos, so follow me if you are interested in what we offer at a game! Can't wait!!
Monday I'm sleeping then ...
Tuesday 7AM - 8AM Martha Stewart Radio!! SiruisXM 110
It's another year of fun with my girl Betsy Karetnick and her new co-host Brian for the Martha Stewart Thanksgiving Hotline. I'm hanging with them the whole hour answering questions about the big bird and whatever else comes up! This year there's an online cookbook with all of the recipes from each guest during the hotline hours... get it here (I'm in it!!! In a Martha cookbook!! crazy!!):
FRRRREEEEEE MARTHA COOKBOOK!!!
call us at 866-675-6675!!!
Then...
Tuesday Nate Berkus Show!!
Check your local listings by clicking here, but it airs in NYC on WNBC 4 at 2PM. Our show is called "Made in America" so he focuses on American designers and products then hangs with me for some classic American eats! Tune in and catch the recipes on the links once the show airs.
Wednesday, I'm more than likely heading down to Philadelphia for a cheesesteak at my favorite spot. Why? Well, I'm Thanksgiving'd-out :-).
Ok, in the meantime ... I should probably do a big time press release, but you've been asking me for years and for years I've been working on the right thing, not the fast thing...so I'm really proud to tell you first here that just last week in a flurry of meetings I finally signed a cookbook deal with Clarkson Potter, a division of Random House! This little girl that loved words and often found friendship with a dictionary because we moved so much, now gets to be published. Darnit, I can't even type it without crying. I hate being a girl sometimes for that reason alone, I'm wimpy. I've wanted to be published for so long, which is why I didn't want to rush into anything. From the moment I started at the network people have asked me when a book is coming. I have to tell you, no way I could've put one out and be successful back then. It takes time. I never rush life, I like to say I'm not slow, I'm just deliberate. I can't wait to begin the real work on it, recipes are written and I'm still developing more, but there's so much more to do. After talking with my publisher and the team we all agree it would also be best if I write it myself instead of using a co-writer. I'm going to be a *real* author!!! :-) I want you to know the words are mine and so is the heart. Thank you so much for the continued support!!
Ok, that's it and I just got a call from the car service picking me up for rehearsal today. Tune into my twitter feed for pics from rehearsal!!! Hope you enjoy the weekend and find a way to virtually hang out with me in the next few days :-)!!
(excuse the typos, I'm in a rush!! I'll reread this and fix em later!!)
And now ... BACON BARK!!! it's on Martha's online cookbook as a different title, but it's all the same!! I make a batch of these and pack em in my bag on the weekdays I know I'm gonna be running around. Good energy boost thats sweet and spicy and baconey lol
Sunny's Bacon Bark
Recipe courtesy Sunny Anderson, 2011
For the nuts:
1 cup pecan halves
1 cup walnut halves
2 tablespoons maple syrup
1/4 cup light brown sugar
1/2 teaspoon hungarian paprika
1 teaspoon pumpkin pie spice
salt and freshly ground black pepper
For the bacon:
6 strips center-cut bacon
1/4 cup light brown sugar
zest of 1 lemon
1/2 teaspoon hungarian paprika
salt and freshly ground black pepper
Heat oven to 350 degrees.
Prepare the nuts. In a small bowl add pecans, walnuts, maple syrup, brown sugar, paprika, pumpkin pie spice, a pinch of salt and a grind or two of pepper. Stir until everything is coated, set aside.
In a small bowl add bacon, brown sugar, lemon zest, paprika, a pinch of salt (yes, bacon has salt, but a pinch goes a long way here) and a grind or two of pepper. Spread out on a non-stick baking sheet (or line it with non-stick aluminum foil) and cook until almost done (flimsy, but wrinkled) and sugars are bubbling, about 8-10 minutes. Remove from the oven and using scissors, cut the flimsy half-cooked bacon into chunks the size you'd like to bite :-). Add snipped bacon back to the same baking sheet and pour contents of the nut bowl on the sheet as well. Stir and fold the bacon and nuts together with a spatula and spread everything out on the sheet.
Place back in the oven for 15 more minutes, stirring and spreading again halfway through. Serve warm or allow to cool then break apart.
1 cup pecan halves
1 cup walnut halves
2 tablespoons maple syrup
1/4 cup light brown sugar
1/2 teaspoon hungarian paprika
1 teaspoon pumpkin pie spice
salt and freshly ground black pepper
For the bacon:
6 strips center-cut bacon
1/4 cup light brown sugar
zest of 1 lemon
1/2 teaspoon hungarian paprika
salt and freshly ground black pepper
Heat oven to 350 degrees.
Prepare the nuts. In a small bowl add pecans, walnuts, maple syrup, brown sugar, paprika, pumpkin pie spice, a pinch of salt and a grind or two of pepper. Stir until everything is coated, set aside.
In a small bowl add bacon, brown sugar, lemon zest, paprika, a pinch of salt (yes, bacon has salt, but a pinch goes a long way here) and a grind or two of pepper. Spread out on a non-stick baking sheet (or line it with non-stick aluminum foil) and cook until almost done (flimsy, but wrinkled) and sugars are bubbling, about 8-10 minutes. Remove from the oven and using scissors, cut the flimsy half-cooked bacon into chunks the size you'd like to bite :-). Add snipped bacon back to the same baking sheet and pour contents of the nut bowl on the sheet as well. Stir and fold the bacon and nuts together with a spatula and spread everything out on the sheet.
Place back in the oven for 15 more minutes, stirring and spreading again halfway through. Serve warm or allow to cool then break apart.
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5 comments:
Oh Sunny I'm crying right with ya (I'm a little wimpy too I guess) cuz I know I was one of the first on that list asking and asking. THIS IS TOO COOL!!! Yay, I'm so happy and you know I'll be on that pre-order list as soon as it's ready too. (I think I mighta just pushed you into that whole Twitter thing just a little bit too lol :) Anyway, you been busy and you're still crazy busy, and I am loving it. You've earned it all and you deserve it all. OH MY, bacon bark. I must have some of this. Anyway, congrats and big ole banana pudding hugs from the south. Squeeeee... I'm so dang happy for you... love ya gal!!
Sunny - I am SOO SOOO SOOO proud of you! I can't wait to see the final product! As I said before, you are not only "Cooking for Real" but also "Writing for Real" and that will be phenomenal! There is something to be said for being patient and doing things the right way :)
And re: the Philly cheesesteak - let a gal know when you get to town!
Congrats again!
Girl...a cookbook?! Congrats!! You've worked so hard and you deserve it!! And how exciting that you're writing it all yourself! That will definitely be an awesome read. I can't wait to read it and buy one for everyone I know :)
Yay for Cheesesteaks in Philly!! Hit me up so we can catch up!! I'm always game for a Cheesesteak :)
Have fun at the Eagles/Giants game. Wish I was going!!
Thank you so much for posting this! We watched you all on Sunday and I am so excited to have this out on Thanksgiving, maybe Black Friday, Christmas and New Year's too! The link for the recipe is not working on Food Network. So I am happy to see it here! Thanks for sharing!
I can't see the bacon bark recipe! Everything else on the page shows but that. :(
I'll try googling it...
Bacon makes everything better--my guiding principal. Check out my recipe for Beer, Pepper Bacon and Jalapeño Peanut Brittle...it's on my blog under the title "Man Candy--Not A Discussion On Hooters Waitstaff".
Trying to figure out to get it past the Aetna Healthy Foodfight judges.
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