five unexpected uses for my favorite condiment: sriracha

Bloody Mary: Naturally a cocktail had to make this list. If you think you’ve got your Bloody Mary recipe down pat then by all means shake that up with a squirt of Sriracha for some unexpected heat. If you’re looking for some recipe inspiration, give this one a try. http://www.bonappetit.com/recipes/2009/09/the_best_bloody_mary

Cocktail Sauce: Mix ketchup, horseradish, a squeeze of lemon, and a squirt of Sriracha, and salt and pepper to taste. Use for shrimp cocktail, or in place of mignonette sauce with your oysters on the half shell.

Deviled Eggs: Make like all the hip gastro-pubs in the city and revamp this old grandma’s classic. Remove the yolks of hardboiled eggs and mash them up with some mayo, a bit or mustard, and a squirt of Sriracha, season, then spoon them back into the egg halves. Garnish with chives or celery leaves, and watch them disappear right before your eyes.

Soup: For a summer cold, or just a comforting bowl of something restorative, heat up some beef or chicken broth, add a dab of miso paste, some ramen or soba noodles, chopped scallions, a healthy squirt of Sriracha, and heat everything through. Stir in some fresh herbs (try basil, parsley, mint, or cilantro) at the last minute. It’s like your own Vietnamese Pho without calling for takeout.

Garlic Bread: Mince a few cloves of garlic, season with salt and pepper, then pour in olive oil to make a paste. Add a squirt of Sriracha (depending on your preference) and spread on a halved baguette. Press the halves together, wrap in foil, and grill or bake till warmed through. Sprinkle with a hit of parsley if you have some around.

For the full article, check out my piece on Hot From The Kettle

*photo credit: food and wine

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