Recipes from The Sriracha Cookbook by Randy Clemens

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    http://ebookstore.sony.com/search?keyword=9781607740582http://www.kobobooks.com/search/search.html?q=The%20Sriracha%20Cookbookhttp://productsearch.barnesandnoble.com/search/results.aspx?WRD=The%20Sriracha%20Cookbook,%20Clemenshttp://www.amazon.com/gp/product/B004FGMZ9E?ie=UTF8&tag=randohouseinc2-20&linkCode=xm2&camp=1789&creativeASIN=B004FGMZ9Ehttp://www.powells.com/biblio/9781607740032?&PID=32442http://www.indiebound.org/book/9781607740032http://search.barnesandnoble.com/books/product.aspx?r=1&afsrc=1&ISBSRC=Y&ISBN=9781607740032http://www.borders.com/online/store/TitleDetail?defaultSearchView=List&LogData=[search:+39,parse:+50]&cm_mmc=CJ-_-2193956-_-2665379-_-88x31+logo&type=1&searchData={productId:null,sku:null,type:1,sort:null,currPage:1,resultsPerPage:25,simpleSearch:false,navigation:5185,moreValue:null,coverView:false,url:rpp%3D25%26view%3D2%26type%3D1%26page%3D1%26kids%3Dfalse%26nav%3D5185%26simple%3Dfalse%26sku%3D9781607740032,terms:{sku%3D9781607740032}}&storeId=13551&catalogId=10001&sku=1607740036&ddkey=http:SearchResults&cmpid=pub-rh-56http://www.amazon.com/gp/product/1607740036?ie=UTF8&tag=randohouseinc2-20&linkCode=as2&camp=1789&creative=9325&creativeASIN=1607740036
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    Copyright 2011 by Randy ClemensPhotographs copyright 2010 by Leo GongAuthor photograph 2010 by Mark Young

    All rights reserved.Published in the United States by Ten Speed Press, an imprint of the Crown Publishing Group,a division of Random House, Inc., New York. www.crownpublishing.com www.tenspeed.com

    Ten Speed Press and the Ten Speed Press colophon are registered trademarks of Random House, Inc.

    Library of Congress Cataloging-in-Publication Data is on le with the publisher

    ISBN 978-1-60774-003-2

    Printed in China

    Design by Betsy StrombergFood styling by Karen ShintoProp styling by Carol Hacker

    10 9 8 7 6 5 4 3 2 1

    First Edition

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    CONTENTS

    Acknowledgments x

    Introduction 1

    Sriracha: A Thai Original 6

    Huy Fong: Bringing It to America 9

    SAUCES AND SEASONINGS 13

    Homemade Sriracha 15

    Sriracha Mayo 16

    Sriracha Ketchup 17

    Sriracha Pesto 18

    Sriracha Cream Cheese 19

    SriRANCHa Dressing 20

    Sriracha Butter 22

    Sriracha Tzatziki 23

    Sriracha Sour Cream 24

    Sriracha Salt 25

    STARTERS AND SNACKS 27

    Cheddar-Sriracha Swirl Bread 29

    Sriracha Cheese Log 32

    Pickled Green Beans 33

    Sriracha and Crab Rangoon Wontons 35

    Kicked-Up Party Nuts 36

    Devilishly Hot Deviled Eggs 37

    Jalapeo Poppers 38

    Honey-Sriracha Glazed Buffalo Wings 40

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    SALADS AND SIDES 43

    Sriracha Kimchee 44

    Sriracha Slaw 47

    Turned-Up Tuna Tartare 49

    Elliots Grilled-Vegetable Salad 50

    Tropical Fruit Salad withSriracha-Sesame Vinaigrette 52

    Sriracha Ceviche 55

    SOUPS AND STEWS 57

    Sriracha Gazpacho 58

    Five-Alarm Lentil Soup 59

    Fire-Roasted Corn Chowder 61

    Srirachili Con Carne 63

    Thai Chicken-Coconut Soup 65

    BREAKFAST OF CHAMPIONS 67

    Maple-Sriracha Sausage Patties 68

    Three-Cheese Grits 69

    Veggie Sriracha Frittata 71

    Chilaquiles 73

    Sriracha and SPAM Fried Rice 75

    Bacon-Sriracha Cornbread 78

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    MAIN COURSES 81

    Baked Mac n Cheese 82

    Sesame-Sriracha Crusted Ahi Tuna 85

    Miso-Sriracha Glazed Salmon 86

    Camarones la Diabla 87

    Chicken Tikka Masala 90

    Sriracha Lamb Kebabs 92

    Piquant Pulled Pork 95

    Ultimate Sriracha Burger 97

    Grilled Short Ribs 100

    Sriracha Carne Asada 101

    DRINKS AND DESSERTS 103

    La Caridad 104

    Srirachelada 105

    Bleeding Mary 107

    Spiced Sriracha Trufes 108

    Peach-Sriracha Sorbet 109

    Index 111

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    Main Courses 95

    spice rub

    6 tablespoons light brown sugar

    1 tablespoon garlic powder 1 tablespoon kosher salt

    2 teaspoons freshly ground black pepper

    2 teaspoons ground cumin

    2 teaspoons smoked paprika

    brine

    1/4 cup kosher salt

    4 cups cold water 1/4 cup rmly packed light brown sugar

    1 medium red onion, sliced

    3 cloves garlic, minced

    3 bay leaves

    6- to 8-pound bone-in pork shoulder(Boston butt) roast

    3 tablespoons yellow mustard 1/3 cup Sriracha 1/2 cup cold water

    OVER THE TOP TIPPile yourPiquant Pulled Pork high between twopieces of grilled Cheddar-SrirachaSwirl Bread (page 29). Still wantmore? Throw in a generous handfulof Sriracha Slaw (page 47)! Eitherversion, the Asian-style recipe or themayo-based variation, makes an awe-some topperif you think you cantake the heat!

    To make the spice rub, in a small bowl, mixtogether the brown sugar, garlic powder, salt,pepper, cumin, and paprika. Reserve.

    To make the brine, in a small bowl, dissolvethe salt in the cold water. Add 2 tablespoons ofthe spice rub, the brown sugar, onion, garlic,and bay leaves, stirring to combine. Put themeat in a large bowl or ziplock bag and pour

    PIQUANT PULLED PORKSorry, guysno In a Pinch quick x here. If you want proper pulled pork, you gotta give it the time it

    needs. An overnight brine bath helps keep it moist through the long, slow, 12-hour journey to porcine

    perfection. Serve the pulled pork on hamburger buns, drizzled with your favorite barbecue sauce or

    more Sriracha, if you feel so inclined. Makes 10 to 12 servings

    continued

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    the sriracha cookbook96

    the brine over, making sure that the meat iscompletely submerged in liquid. Cover andrefrigerate overnight. The following morning, drain the brine,reserving the pork and onion. Pat the roast

    dry with paper towels. In a small bowl, mixtogether the mustard and Sriracha. Using yourhands, rub an even coating of the mustardmixture all over the pork. Sprinkle the remain-ing spice rub evenly over the entire roast, press-ing it into the meat, making sure it adheres.

    Put the reserved onion in a crock pot.Pour in the cold water. Place the pork on topof the bed of onions, with the fattier side ofthe roast facing up. Cover and cook on lowfor 12 hours. At this point, the meat shouldsimply ake away with the slightest touch.Remove the roast from the crock pot, and let

    rest for 45 to 60 minutes. This will allow themeat to cool slightly, which will in turn makeit easier to shred. Pull the meat apart usingtwo forks, discarding extra fat and other less-than-palatable bites.

    Serve hot.

    THATS A CROCK!Carolina pur-ists would scoff at the notion of cook-ing pulled pork in a crock pot. Truepulled pork should be smoked overhickory or oak, but far more homesare equipped with a crock pot than asmoker, and I assure you, this recipewill not disappoint.

    However, if youre feeling adven-turous, and are familiar with theart and zen of smoking meat, by allmeans, stick your rubbed roast oversome hardwood at around 225Funtil the internal temperature reaches190F, about an hour and a half perpound of pork. If the meat begins todry out after 5 or 6 hours, wrap it infoil and continue cooking as directed.

    PIQUANT PULLED PORK, continued

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    Breakfast of Champions 71

    VEGGIE SRIRACHA FRITTATAA frittata is a thick Italian-style omelet that is chock-full of goodies; think of it as a quiche without a

    crust. Rather than cooking up a large version and cutting it into wedges as is often done, I prefer to

    make individual frittatas in a mufn pan. It cooks a bit faster, makes a great presentation, and couldnt

    be easier to serve to your guests. Makes 12 servings

    12 eggs

    4 tablespoons water 1/4 cup Sriracha Salt and freshly ground black pepper

    2 tablespoons extra virgin olive oil 1/2 cup diced sweet onion

    1/2 cup grated russet potato 1/2 cup diced zucchini

    1 red bell pepper, seeded and diced 4 ounces button mushrooms, sliced

    Diced tomato, for garnish

    Grated Parmigiano-Reggiano cheese,for garnish

    Preheat the oven to 350F. Spray a 12-cupmufn pan with nonstick spray or a mist ofolive oil. In a medium mixing bowl, whisk togetherthe eggs, water, and Sriracha with some saltand pepper until slightly frothy. Set aside.

    Heat the oil in a large nonstick or cast-iron skillet over medium heat. Add the onion,

    potato, zucchini, bell pepper, and mush-rooms, stirring to evenly distribute the oil.Season with salt and pepper. Cook until the vegetables soften, 8 to 10 minutes, stirringoccasionally. Divide the vegetable mixture evenly among

    the mufn cups, lling each no more thanhalfway full. Any vegetable mixture remain-ing can be kept warm in the oven and used asa topping for garnish. Divide the egg mixtureevenly among the cups.

    Bake until the eggs are rm and fullycooked in the center, 25 to 30 minutes. Turn

    the frittatas out from the pan and plate,garnishing with diced tomato, Parmigiano-Reggiano, and any extra vegetables that wereset aside, if desired.

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    the sriracha cookbook40

    HONEY-SRIRACHA GLAZEDBUFFALO WINGS

    Once youve made these for friends or family, plan on making them regularly. Even without a football

    game on TV, somebody will always have a craving for these and wont let up until you make them again.

    Serve alongside celery and carrot sticks with blue cheese or ranch dressing for dipping. If you need

    even more heat, serve with a side of SriRANCHa Dressing (page 20). Makes 6 to 8 servings

    Vegetable or peanut oil, for frying

    4 pounds chicken wings

    1 cup (2 sticks) unsalted butter2/3 cup Sriracha

    1/2 cup orange blossom honey

    2 teaspoons kosher salt

    Juice of 1 lime

    Chopped fresh cilantro, for garnish

    2 tablespoons white sesame seeds,for garnish

    Preheat the oven to 200F. Prepare the deep

    fryer by lling with oil to the manufacturers

    suggested ll level. (Alternately, a cast-ironor other wide heavy-duty pan can be used;

    ll with oil to a depth of 2 to 3 inches, but no

    more than halfway up the side of the pan.)

    Tuck the wing tips beneath the wing to avoid

    burning them, or remove the tips and save to

    make stock.

    Heat the oil to 350F. Fry the wings in

    batches for 10 to 12 minutes, until crispy and

    golden brown. Be careful not to crowd the

    pan, as this will lower the temperature of the

    oil signicantly and result in soggy wings.

    Keep batches of cooked wings on a wire rack

    set over a baking sheet (or on a foillined

    baking sheet) in the preheated oven until all

    the wings have been fried.

    While the wings are frying, melt the but-

    ter in a medium saucepan over low heat.

    Add the Sriracha, honey, salt, and lime juice,

    stirring to combine. Keep warm over low

    heat. Put the cooked wings in a large mixingbowl and toss with the Sriracha mixture. Plate

    the coated wings on a large platter, garnish-

    ing with cilantro and sesame seeds.

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    Main Courses 97

    3 pounds ground beef (preferably chuck,80/20)

    1/4 cup soy sauce

    10 tablespoons Sriracha

    4 teaspoons freshly ground black pepper

    4 slices thick-cut bacon

    2 large sweet onions 3

    /4 cup blue cheese dressing 8 sesame seed buns

    8 thick slices Swiss cheese

    1 large beefsteak tomato, sliced

    Arugula or romaine lettuce

    In a large mixing bowl, combine the groundbeef, soy sauce, 5 tablespoons of the Srira-cha, and the pepper. Do not overmix. Formthe mixture into 8 patties, and set aside, ona parchment-lined baking sheet, covered, inthe refrigerator.

    Preheat a charcoal or gas grill to medium-

    high heat.In a medium frying pan over medium-low

    heat, cook the bacon, turning as necessary.While the bacon is cooking, peel and quarterthe onions. Cut each section into 1/4-inchslices. Once the bacon is cooked through

    and slightly crispy, remove the slices fromthe pan, cut each in half crosswise, and drainonto paper towels, reserving the remainingbacon fat in the pan. Cook the sliced onionsin the bacon fat over medium-low heat untilthey caramelize, 20 to 25 minutes.

    Grill the burgers, turning once, 4 to 41

    /2

    minutes on each side or until a meat thermom-eter registers 130 to 135F for medium-rare.While the burgers are cooking, in a smallbowl, combine the blue cheese dressing with

    ULTIMATE SRIRACHA BURGERGet the debrillator ready; you might have a heart attack. If the calories and fat dont get you, the

    unbelievable explosion of avor will. Its worth it, though. Trust me, Im a doctor. In fact, my Hippocraticoath requires me to tell you that any leftover Srirachablue cheese spread makes an excellent dip

    for sweet potato fries. Now take this prescription to your local grocery store to be lled immediately!

    Makes 8 servings

    continued

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    the sriracha cookbook98

    the remaining 5 tablespoons Sriracha. Lightlytoast the buns on the grill during the lastminute of cooking time. To assemble, spread the blue cheesemixture on both halves of each hamburger

    bun. Stack a burger patty, Swiss cheese slice,bacon, caramelized onions, tomato slice,and a small handful of arugula between eachhamburger bun.

    ULTIMATE SRIRACHA BURGER, continued

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    the sriracha cookbook108

    2 pounds ripe peaches, peeled, pitted,and sliced

    1 cup water 1/2 cup sugar

    2 tablespoons freshly squeezed lemon juice

    1 teaspoon Sriracha

    Mint sprigs, for garnish

    In a large saucepan over medium heat,

    combine the peaches, water, sugar, and

    lemon juice in a large saucepan. Bring to a

    boil, lower the heat, and simmer gently for

    5 minutes. Let the mixture cool slightly.

    Carefully pour the peach mixture into

    the bowl of a food processor and pulse until

    smooth. Transfer the puree to an airtight

    container. Cover and refrigerate until chilled

    thoroughly, at least 4 hours, or until ready

    to use.

    Add the Sriracha and process in an ice

    cream maker according to the manufacturers

    instructions. (Some machines might requireadditional time in the freezer to set.) Serve in

    bowls. Garnish with sprigs of mint.

    IN A PINCH Feel free to opt for

    2 (16-ounce) bags of frozen, slicedpeaches (defrosted and drained) iffresh peaches are not available.

    PEACH-SRIRACHA SORBETSurprise your friends with a hint of heat in their dessert. The avor of the Sriracha comes through gen-

    tly, with the spice balanced by the delicate sweet perfume of ripe peaches. To really gild the lily, servea scoop with fresh berries and top with a handful of crushed gingersnaps and fresh sprigs of mint.

    Makes 4 to 5 cups

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