The Sriracha Cookbook: 50 "Rooster Sauce" Recipes that Pack a Punch
Format: PDF / Kindle (mobi) / ePub
You’ve drizzled the addictively spicy chili sauce over your breakfast eggs, noodles, and French fries, but now it’s time to take your Sriracha obsession to bold, new heights. Food writer and trained chef Randy Clemens presents 50 palate-expanding recipes that make the most of Sriracha’s savory punch, such as: Spicy Ceviche, Honey-Sriracha Glazed Buffalo Wings, Bacon-Sriracha Cornbread, the Ultimate Sriracha Burger, Peach-Sriracha Sorbet, and more.
Named Bon Appétit’s Ingredient of the Year for 2010, the piquant pureé of chili peppers is one of the few kitchen standbys adored by adventurous cooks of all stripes—from star chefs to college freshmen—who appreciate its vibrant, versatile balance of ketchup-like sweetness, garlicky pungency, and just the right amount of spice. Whether you’re a die-hard fan or a recent convert to the revered “rooster sauce,” you’ll love adding heat, depth, and an intriguing Southeast Asian twist to your dishes beyond just a tableside squeeze.
Sriracha.… Makes 6 to 8 servings 3 pounds boneless, skinless chicken breasts or thighs MARINADE 2 cups plain yogurt (whole milk or low-fat, not nonfat) ¼ cup Sriracha ¼ cup freshly squeezed lemon juice 3 cloves garlic, minced 1 tablespoon ground cumin 1 tablespoon ground allspice or cinnamon 1 tablespoon freshly ground black pepper 1 tablespoon kosher salt SAUCE 2 tablespoons unsalted butter 3 cloves garlic, minced 1 tablespoon ground cumin 1 tablespoon ground coriander
paper towels, reserving the remaining bacon fat in the pan. Cook the sliced onions in the bacon fat over medium-low heat until they caramelize, 20 to 25 minutes. Grill the burgers, turning once, 4 to 4½ minutes on each side or until a meat thermometer registers 130° to 135°F for medium-rare. While the burgers are cooking, in a small bowl, combine the blue cheese dressing with the remaining 5 tablespoons Sriracha. Lightly toast the buns on the grill during the last minute of cooking time. To
Cream Sriracha Salt STARTERS AND SNACKS Cheddar-Sriracha Swirl Bread Sriracha Cheese Log Pickled Green Beans Sriracha and Crab Rangoon Wontons Kicked-Up Party Nuts Devilishly Hot Deviled Eggs Jalapeño Poppers Honey-Sriracha Glazed Buffalo Wings SALADS AND SIDES Sriracha Kimchee Sriracha Slaw Turned-Up Tuna Tartare Elliot’s Grilled-Vegetable Salad Tropical Fruit Salad with Sriracha-Sesame Vinaigrette Sriracha Ceviche SOUPS AND STEWS Sriracha Gazpacho Five-Alarm Lentil
Transfer the dough to a lightly oiled bowl, cover with a kitchen towel, and allow it to rest, undisturbed for 20 minutes. After its rest, turn the dough back out onto the well-floured work surface and knead until a soft, elastic dough results, 3 to 5 minutes. Transfer the dough once more to the lightly oiled bowl, cover, and allow it to rest in a warm area of the house until doubled in size, about 2 hours. “BUT BAKING IS SUCH AN EXACT SCIENCE …” Oh, stop it! That is not a valid excuse! Plus,
Wipe the rim of each jar with a clean towel. Place lids and bands on the jars and process in boiling water for 8 minutes. Allow the jars to cool completely at room temperature. Once cooled, verify that a proper seal has formed on each jar by pressing on the lid with your finger. The lid should be slightly sunken, and should not pop up and down when pressed. Any lids and jars that did not form a seal should be cleaned and can be reprocessed in boiling water. Let sit in a cool, dark place for 4 to