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.
I may not be as infatuated by this sauce as some friends of mine but I do love what Siracha can do and respect that. I hope this cook book feels the same! Lets get on with the review!
Like a spicy thousand island dressing, or a 3 mile-island dressing! Ha! This is good on anything you would put ketchup an may on like a reuben, house salads, hamburgers, frisco melts, or as a chip dip.
There are two separate recipes here that the book recommends serving together and it’s not wrong. Just the right amount of heat and garlic make these sweet citrus infused wings hard to stop eating. As for the buttermilk-sriracha dressing, that was a bit hot for me to serve on a salad but oddly enough I liked the additional heat it added to my wings. Instead of the dipping sauce taming the heat in the wings it worked just the opposite and tamed the sauce. I really liked all the fresh herbs in the sauce and the flavors it added to the chicken.
Sweet & crunch with a hint of heat this nut recipe was a big hit with my party crowd. The chopped fresh rosemary seemed to get lost in the taste but while it was cooking it filled the house with a fantastic smell!
I made this for a party and it went over really well. I thought it was a bit spicy for me but everyone else thought it was perfect even one of my guests who is a wimp when it comes to spicy foods. A sriracha and beef burger with tomato, lettuce, bacon, swiss, and sriracha blue cheese dressing pack a ton of flavor in a little hand-held package.
I was afraid that the recipes in this book would all be to hot for me but refreshingly most of the recipes I made used sirach in a flavor enhancing way and not in the blow your head off hot way. The book is not very big, small trim size and only 114 pages, it is light in the amount of recipes. Many of the recipes are sauces and appetizers which is where you would encounter sirach in normal cooking life anyway. Even the burger recipe mainly uses sirach in the sauce on the burger. I enjoyed everyone of the recipes I made from this book but I am not sure this book really need to be made. It didn’t show me anything new or outside of the box on how to use sriracha. For the sirach lover this book would be a favorite and I believe that is who this book is for. In a single serving recipe point-of-view all the recipes are geared towards 8 people so it’s not ideal unless you are hosting a party or making recipes that freeze well like some of the soups.
Content is divided into a history of the rooster sauce and how to make your own homemade sauce, Sauces and Seasonings, Starters and Snacks, Salads and Sides, Soups and Stews, Breakfast, Main Courses, Drinks and Deserts. Many of these chapters only have 5 recipes in them.
Really tasty recipes for those who like their tongue burned off.