Sunnys Easy Red Wine Peppercorn Sauce Recipes

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SUNNY'S RED FIRE SAUCE



Sunny's Red Fire Sauce image

Provided by Sunny Anderson

Categories     condiment

Time 1h20m

Yield 6 ounces

Number Of Ingredients 9

4 ounces jalapeno peppers, halved
4 ounces serrano peppers, halved
2 red bell peppers, halved
1 small red onion, peeled and quartered
1 large tomato, halved
2 cloves garlic, smashed
1 tablespoons apple cider vinegar
1/4 teaspoon sugar
Kosher salt

Steps:

  • Preheat the oven to 400 degrees F.
  • On a large baking sheet with sides, add the jalapenos, serranos, bell peppers, onions and tomatoes. Place the garlic under the cavities of the peppers to shield them from direct heat. Roast in the oven for 15 to 20 minutes.
  • In a medium pot set over high heat, add the vegetables from the roasting pan, the vinegar, and enough water to just cover the vegetables. Bring to a hard boil, and boil until the liquid is reduced by half, 15 to 20 minutes.
  • Remove the pepper stems from the pot. Pour the remaining vegetables and liquid from the pot to a blender, and blend until smooth. Wet a paper towel with water and squeeze out as much water as possible. Line the bottom of a fine mesh sieve with the paper towel in one layer. Place the sieve over a large bowl. Pour in the puree from the blender and let the puree slowly drip into the bowl beneath, about 30 minutes.
  • Discard any remaining pulp. Add the sugar and stir. Taste the hot sauce and add salt, if needed. Refrigerate for up to 2 weeks.

SUNNY'S T-BONE STEAK WITH EASY BEARNAISE SAUCE



Sunny's T-Bone Steak with Easy Bearnaise Sauce image

Provided by Sunny Anderson

Categories     main-dish

Time 20m

Yield 2 servings

Number Of Ingredients 10

Two 1-inch-thick T-bone steaks
Kosher salt and fresh ground pepper
3 tablespoons canola oil
2 large egg yolks
3 teaspoons lemon juice
1 stick unsalted butter, melted
Kosher salt and freshly ground black pepper
1 tablespoon minced fresh chives
1 tablespoon minced red onion
1 teaspoon fresh thyme leaves

Steps:

  • For the T-bone steaks: Heat a large cast-iron griddle or skillet over medium-high heat. Generously sprinkle both sides of the steaks with salt and pepper.
  • Add the oil to the griddle. Add the steaks and cook until nicely browned, 3 to 4 minutes per side for medium-rare. Remove from the heat, then tent with foil and let rest for 5 minutes before slicing.
  • For the easy bearnaise sauce: Add the yolks and lemon juice to a blender. Turn on the blender and slowly stream in the melted butter. Once all the butter is incorporated, season with salt and pepper. Remove the sauce to a bowl over a bain marie (hot water) and keep warm. Add the chives, red onion and thyme and stir to combine. Taste and adjust the seasoning with a little more salt and pepper. Remove from the heat and add to a serving bowl.
  • Serve the bearnaise sauce over the steaks.

SUNNY'S T-BONE STEAK WITH ANY HERB SAUCE



Sunny's T-Bone Steak with Any Herb Sauce image

Provided by Sunny Anderson

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 10

2 to 4 tablespoons red wine vinegar
3 cloves garlic
1 bunch fresh mint (1 handful)
1 bunch kale (3 handfuls)
1/2 small red onion
Kosher salt and freshly ground black pepper
1/3 to 1/2 cup olive oil
Four 1-inch-thick T-bone steaks
Kosher salt and freshly ground black pepper
Olive oil, for drizzling

Steps:

  • For the sauce: In a food processor, add the red wine vinegar, garlic, mint, kale, red onion and a pinch of salt and pepper. Pulse to chop gently, then add the olive oil in a slow stream while still pulsing to get a chunky sauce consistency. Rest at room temperature for about 30 minutes before using.
  • For the steaks: Heat a grill or grill pan to medium-high heat.
  • Season the steaks on all sides with salt and pepper, then drizzle with olive oil. Grill the steaks over indirect or direct heat, flipping once, until desired doneness. Remove to a plate and rest under aluminum foil for a real 10 minutes before serving. Serve with the sauce.

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