Friday, May 22, 2009

I Heart Sriracha!

Do you know and love Sriracha hot sauce? If not, get thee to a store and pick up some. Tasty, spicy, sweet, umami-rific joy. It's like ketchup for foodies. Plus it comes in a squeeze bottle and who can resist the rooster on the package?

Uses and Recipe Ideas


Like many people, Steve and I use it like ketchup, especially on hamburgers. A quarter-sized dollop on a brioche roll, along with sliced red onion and romaine lettuce makes an unbelievably tasty burger. The best I've ever tasted.

The NY Times has a story on it this special sauce, along with some interesting recipes for it including Rice Cracker Crusted Tuna With Spicy Citrus Sauce.

The blog White on Rice posts a recipe for making your own Sriracha. Seems like a lot of work, but I admire their DIY spirit.

Perhaps not the most mouth-watering of ideas, another blog mixes Sriracha into bread dough for a Spicy Sriracha Bread.

And finally The Washington Post publishes a recipe for Sriracha-spiked Barbecue Sauce, which I will definitely make this this summer when we start smoking meats again.

How do you use the sauce?

4 comments:

  1. Hubby loves this sauce. He eats it on everything that he doesn't put worchesterchire sauce or sour cream on.

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  2. i put it in my crabcake mix before i cook them, gives them a little bite

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  3. cv: what a great idea for crab cakes. what else do you add?

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  4. i do a crabcake from the blue moon cookbook; its lots of cilantro, fresh ginger, scallions, egg, breadcrumbs,salt&pepper, and chopped roasted green peppers...they are unbelievable

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