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
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.
“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
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