recipes from the sriracha cookbook by randy clemens
TRANSCRIPT
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8/8/2019 Recipes from The Sriracha Cookbook by Randy Clemens
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8/8/2019 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 -
8/8/2019 Recipes from The Sriracha Cookbook by Randy Clemens
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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
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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
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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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