Publisher Description

"This book is a perfect example that Sriracha tastes great on everything!"-David Chang, chef/owner of MomofukuYou'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 Appetit's Ingredient of the Year for 2010, the piquant puree 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.

Author Biography

A graduate of the California School of Culinary Arts, Randy Clemens has written for numerous food publications including Gourmet, Saveur, Wine Enthusiast, Imbibe, Los Angeles, Draft, Edible Los Angeles, and BeerAdvocate. He lives in Glendale, California.

Table of 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
Jalapeño Poppers   38
Honey-Sriracha Glazed Buffalo Wings   40
 
Salads and Sides   43
Sriracha Kimchee   44
Sriracha Slaw   47
Turned-Up Tuna Tartare   49
Elliot's Grilled-Vegetable Salad   50
Tropical Fruit Salad with Sriracha-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
 
Main Courses   81
Baked Mac 'n' Cheese   82
Sesame-Sriracha Crusted Ahi Tuna   85
Miso-Sriracha Glazed Salmon   86
Camarones à 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 Truffles   108
Peach-Sriracha Sorbet   109
 
 
Index   111

Review

"The Sriracha Cookbook is a wonderful little book that embraces flavor, celebrates creativity and, most of all, trumpets the wonders and versatility of a single condiment that just might change the way you think about eating."
—The Sacramento Bee, 8/31/11

"It's truly a condiment worthy of a cookbook, and Randy Clemmons brings the heat."
—flavorwire.com

"Named after a Thai fishing town, and created in its current form by a Vietnamese immigrant in Los Angeles, Sriracha - AKA "rooster sauce" - is experiencing a meteoric rise in mainstream popularity. But the bright-red chili sauce in the clear plastic bottle is no niche ingredient, like truffle paste or salt cod. Its five basic elements (peppers, garlic, vinegar, sugar, and salt) cover every part of the flavor spectrum, making it a surprisingly versatile additive: while The Sriracha Cookbook, as one would expect, contains many Asian recipes, it also branches out internationally with recipes like Sriracha Pesto, Sriracha Ceviche, and Bacon-Sriracha Cornbread. Most importantly, while author Randy Clemens clearly enjoys his titular ingredient (and is a confessed spice junkie), he has a strong culinary background, and his well-tested recipes succeed in making the book much more than a novelty."
—John Peck, Diesel, A Bookstore (Oakland, CA), February 2011

"At this time of year, we have to look for heat wherever we can get it – especially on our food. Luckily, we have Sriracha – that garlicy, ketchupy bottle of hot sauce that's so versatile, one man devoted an entire cookbook to it."
—WBUR, Public Radio Kitchen blog, 2/22/11

"Small and compact, this cookbook's 50 recipes demonstrate Sriracha's widespread culinary versatility not just as a condiment—say, on eggs and fries—but as an ingredient. Clemens presents ways for you to infuse some Thai chili heat into a fruit salad, corn chowder, burger, and even chocolate truffles. It only takes a little bit to get big flavor!"
—Epicurious, 2/18/11

"Recipes are dead simple, with easy-to-find ingredients and clear instructions. This book, plus a bottle of rooster sauce, would make the perfect gift for any home cook that likes a lot of spice, without a lot of hassle."
—Seattle Weekly, 2/16/11

"Sure, you can douse just about anything in the Thai-inspired garlic-and-chili condiment, but what about cooking it into peach sorbet or maple sausage patties? The Sriracha Cookbook ($17, Ten Speed Press) collects recipes for these and 48 other dishes that showcase the sauce as an essential starting ingredient, not an afterthought."
—Details, February 2011

"If you want to know whether somebody belongs to the gastroscenti, just check his or her fridge. Do you see a rooster-emblazoned plastic bottle filled with red sauce? Bingo. If you want to cook or eat like one of these people, you'll need to understand how to use Vietnam-born Huy Fong's American adaptation of Thai chili paste (Nám Prík Sriracha). That's where "The Sriracha Cookbook" (Ten Speed Press) comes in, with recipes from Bacon-Sriracha Cornbread to Peach-Sriracha Sorbet."
—Wall Street Journal, 1/22/11

"This book is rare—a niche product has been worked successfully into a variety of creative yet practical dishes."
—Library Journal, 11/15/10

"This book is a perfect example that Sriracha tastes great on everything!"
—David Chang, chef/owner of Momofuku
 
"You may know of Sriracha as something to squirt into a bowl of pho, but Randy Clemens shows you how to use the hot sauce from breakfast to dinner, from salad dressing to dessert. His infectious enthusiasm and appealing recipes will send your endorphins to a chili pepper high."
—Andrea Nguyen, author of Into the Vietnamese Kitchen and Asian Dumplings

Review Quote

"This book is rare-a niche product has been worked successfully into a variety of creative yet practical dishes." -Library Journal, 11/15/10 "This book is a perfect example that Sriracha tastes great on everything!" -David Chang, chef/owner of Momofuku

Excerpt from Book

Introduction Step foot into an Asian market or restaurant, and you''re almost sure to be greeted by a glowing red bottle of Sriracha Chili Sauce. Over the past few years, however, its fame has carried it beyond the Asian sector, landing it on countless diner counters, restaurant menus, and into the hands of some very upscale chefs. References in several notable cookbooks, as well as appearances in several episodes of Top Chef and on the shelves of Wal-Mart, all stand as testaments to its welcomed ubiquity and tasty reputation. Its vibrant color and unique, piquant flavor have made it a hit, slowly growing in popularity over the past 28 years simply by word of mouth. A mainstay in many home kitchens and innumerable college dorm rooms, Sriracha strikes a delicate balance of flavors and sensory experiences that isn''t just appealing, it is downright addictive. And with a price tag near $3 a bottle, there are certainly far worse habits to adopt. Blending the sweetness and squeeze bottle simplicity of ketchup with a welcome garlic pungency and just the right amount of spice, Sriracha is quickly becoming a staple among American condiments. Although a squirt or two over a bowl of fried rice or ramen is most common, I''ve set out to find new ways of utilizing Sriracha, not just as a topping but as an additional ingredient and tool in our culinary arsenal. Working with Peppers Just as hot peppers can have a burning effect on your tongue, so too can they wreak havoc on your skin and eyes. When working with hot peppers, consider slapping on a pair of latex gloves, and be sure not to touch your face, eyes, or other sensitive body parts. Wash your hands immediately after handling the peppers. Work in a well-ventilated area if you also find yourself sensitive to the fumes. Over the Top Tips There are those of us who love Sriracha, and then there are those of us who need Sriracha. If you find yourself in the latter camp, look throughout the book for "Over the Top Tips." Each tip is a surefire way to maximize Sriracha heat and flavor while minimizing your insatiable cravings and withdrawals. Your friends may think you''re crazy, but hey! Maybe it''s time for new friends, friends that appreciate your--er, your, uh--finer eccentricities? In a Pinch When you just don''t have the time to do every little step, look for "In a Pinch" time-saving tips given throughout the book with selected recipes. Seasoning The puzzle pieces that make up my palate might look a little different from yours, and that''s okay. People have very different ideas about food, and we all taste things just a bit differently. I like my stuff spicy, and I am fond of my salt (although I''m inclined to think that I use a reasonable amount). With that said, I''ve largely left out measurements for salt, leaving it to you to season to your taste as you cook. (If the recipe is for something not easily "tasted" during cooking, such as the Bacon-Sriracha Cornbread, I suggest a measurement for salt, but again, do not hesitate to make adjustments as you wish.) Likewise, with the amount of Sriracha suggested, feel free to use less or more according to your own preferences. Sriracha Garnishes Sriracha fans the world around know that there''s more to it than just the flavor. Long before many of us used it as an ingredient in a recipe, we no doubt had our first taste of Sriracha as a condiment, drizzled over some element of a meal. Beyond the spicy kick, there is a visual stimulus that comes with Sriracha; the stunning color alone tells you right away that you''re in for something exciting. Restaurant chefs will be the first to tell you that they rely on presentation just as much as they do flavor. And one of their favorite tools of the trade? The plastic squeeze bottle. What a serendipitous coincidence that our star ingredient comes to us in such a vessel, no? Here are a few simple ways to use Sriracha to add that extra oomph to your plates. Feel free to experiment with other designs--your guests will be quite impressed. As they say, we eat with our eyes first! Sriracha: A Thai Original Seated in the Chonburi province of Thailand is Sri Racha, a seaside city known for its tropical beach landscape, exotic tiger zoo, delectable seafood restaurants, and an affinity for hot chili pastes. Pronounced "see-RAH-chuh," the town is part burgeoning industrial metropolis and part quaint fishing village. Situated about 65 miles southeast of Bangkok and housing its own port, Sri Racha has attracted many large factories that have come to escape the high rent and heavy traffic of the capital city. Besides accommodating the hustle and bustle of big business, Sri Racha also houses a population of 141,000 and hosts a moderate amount of tourist travel, which helps keep its deeply rooted Old Siam culture alive despite the influx of modern machinery. Clusters of jetties, piers, and dilapidated pontoons protrude out from the shore and into the Gulf of Thailand, keeping hotels, seafood stalls, and other vendors afloat. Tourists staying a night in town or just passing through en route to some of the eastern seaboard''s island destinations, such as Koh Loi or Koh Si Chang, are treated to some of the best fresh seafood that money can buy. Fried mussels and oysters, grilled lobster, crayfish, and snapper abound, and seasoned local cooks rely on simple preparations to help carry the incredible zest of briny freshness onto your palate. With many of the residents being immigrant workers from China, Japan, and Korea, scores of restaurants and dishes have been adapted over time to reflect the potpourri of cultures present. But one item that has satiated the people of Sri Racha for many years hasn''t changed a bit, and it has managed to remain at the center of the area''s eclectic cuisine. N

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