Sunnys Sweet And Spicy Korean Bbq Recipes

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SUNNY'S SPICY SEATTLE HOAGIE



Sunny's Spicy Seattle Hoagie image

Provided by Sunny Anderson

Categories     main-dish

Time 35m

Yield 6 to 8 servings

Number Of Ingredients 8

8 ounces whipped cream cheese
1 tablespoon adobo sauce from canned chipotle peppers in adobo
1 sweet onion, halved and cut into slices (the size and shape of the fortune in a fortune cookie)
Olive oil, for drizzling
Kosher salt and freshly ground black pepper
4 Polish sausages in casing (kielbasa), split lengthwise
4 hoagie buns, split
Yellow mustard, for topping

Steps:

  • In a medium bowl, fold the cream cheese and adobo sauce together until the mixture is a uniform color. Transfer to a resealable plastic bag and refrigerate until ready to use.
  • Heat a grill pan to medium-high heat. Add the onions, drizzling with olive oil and seasoning with salt and a few grinds of black pepper. Cook, tossing, until the slices are tender and golden on the edges, 15 to 20 minutes. Add the sausages to the grill split-side down and grill, flipping once, until cooked through and charred, 8 to 10 minutes.
  • To assemble the hoagies, add a split sausage to the bottom piece of each bun. Remove the cream cheese mixture from the refrigerator and cut a hole in the corner of the bag. Press the bag to squeeze equal amounts of the mixture down the center of each sausage. Top with the grilled onions, a squirt of mustard and the bun tops.

SUNNY'S SWEET AND SPICY BREAKFAST SAUSAGE



Sunny's Sweet and Spicy Breakfast Sausage image

Provided by Sunny Anderson

Time 2h9m

Yield 8 patties

Number Of Ingredients 9

4 teaspoons brown sugar
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon crushed red pepper
1/2 teaspoon fennel seed, crushed with a knife or mortar and pestle
1/4 teaspoon Hungarian paprika
Kosher salt and freshly ground black pepper
1 pound ground chuck
1 teaspoon olive oil

Steps:

  • In a small bowl, combine the brown sugar, onion powder, garlic powder, crushed red pepper, fennel seed, paprika, 1 teaspoon of salt, and 1/4 teaspoon pepper.
  • Break the beef into chunks and add to a large bowl. Sprinkle the seasoning evenly over the top then with your hand gently mix the beef until the seasoning is evenly distributed. Divide the mixture into 8 even portions and roll gently into balls. Place back in the bowl and refrigerate for at least 1 hour.
  • Remove the sausage from the refrigerator and one by one place each ball between 2 sheets of parchment paper. Using a meat pounder, flatten out the sausage balls into 1/8-inch thick patties.
  • In a large saute pan or griddle over medium-high heat, add the olive oil and cook the sausage patties in batches. Sear on one side until caramelized and golden on the bottom, about 2 minutes, then flip to cook just a minute more on the other side.

SUNNY'S SRIRACHA SWEET AND SPICY CHIPS



Sunny's Sriracha Sweet and Spicy Chips image

Provided by Sunny Anderson

Time 5m

Yield 4 cups

Number Of Ingredients 4

4 cups kettle-cooked potato chips
1 tablespoon sriracha seasoning
1 teaspoon brown sugar
1/2 teaspoon white sugar

Steps:

  • Place the chips in a microwave-safe bowl. Heat until the chips are warm to the touch, yet still very crunchy, about 1 minute.
  • Meanwhile, toast the sriracha seasoning in a small dry skillet over low heat until fragrant, 1 to 2 minutes. Remove from heat, mix in the sugars, then add to the hot chips and toss until evenly and generously coated. Serve immediately.

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