We are still continuing on our journey of honoring these amazing African American Chefs! A year tribute is still not long enough..
Sunny Anderson is actually one of my favorite TV chefs! Her personality matches her cooking which is sassy and cute! She started life as an army child living in different parts of the world. Being exposed to do many different cuisines sparked her love of food. She’s had an amazing culinary career on the food network channel, being a guests on the Emeril Live show. She was also the host of “How’d That Get On My Plate?” in July 2008 and served as co-host with Marc Istook of the Food Network program “Gotta Get It” (beginning in April 2007). She then took on her own show called “Cooking for Real” which I was a personal fan and faithful watcher of that show. In addition to being a guest chef on popular talk shows like ‘The View’ and ‘Good Morning America’ she can currently be seen as a co host on “The Kitchen”.
It was so hard actually having to choose from the many recipes of hers that I love but I’m going to go with the Grilled Lamb Chops with Apple-Mint jelly. ( I’ve been meaning to try these and I will definitely post it when I do)
Recipe Courtesy of The Cooking Channel
- 2 pounds Granny Smith apples
- 1 bunch mint, plus 1/4 cup leaves, chopped
- 1 cup water
- 1 cup vinegar
- 1 jalapeno, halved
- 1 cup sugar
- 8 loin lamb chops (about 3 pounds)
- Salt and freshly ground black pepper
- Vegetable oil
- Special equipment: cheesecloth
Quarter apples and place entire apple (seeds and core included) in large saucepan with the 1 bunch mint, water, vinegar and jalapeno. Bring to a boil then lower to a simmer and cook until apples are tender, 15 to 20 minutes. Mash and pour into a cheesecloth-lined sieve over a bowl. Let sit to drain until you have about 2 cups of juice. Do not squeeze the apple mixture in the cheesecloth to extract more juice. Pour the stained juice into the saucepan and stir in the sugar. Bring to a boil, lower the heat to a simmer and cook until reduced by half and becomes thick. Reserve half the jelly for serving and half for brushing on the chops as they grill. Let jelly cool slightly before brushing the chops.
Preheat grill to medium-high heat.
Season lamb chops with salt and pepper and lightly coat with oil. Grill on each side for about 3 minutes, for medium rare, continuously brushing with the glaze. Mix the remaining 1/4 cup of chopped mint into reserved jelly and serve alongside grilled chops