So Sriracha is finally the it condiment. I fell in love about 5 years ago when adding it to spam musubi (a great Hawaiian dish, look it up). and my taste buds have never been the same. Not from the heat mind you but because of the complexities that it brings to the tongue. It is Spicy, garlicy, sweet, slightly bitter, and savory all at the same time. I tend to put it on most things that need a punch… even gumbo. But anyways someone took it much farther and came up with some recipes that feature the crismon sauce. Here is a synopsis from the author Randy Clemens:
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.
Get with the “Rooster Sauce”… The cookbook is available through amazon.com for less than $10.00, GREAT DEAL! Mine is in the as we speak.
The Ulimate Sriracha Burger (a link to the recipe) http://www.amazon.com/gp/feature.html/ref=pe_93820_19144790_pe_b11/?docId=1000665141
Sriracha Ceveche (recipe) http://www.amazon.com/gp/feature.html/ref=amb_link_355521102_5?ie=UTF8&docId=1000665111