Acknowledgments
Introduction
Sriracha 101
Vegans, Vegetarians, and Celiacs, Oh My!
Sauces, Starters, and Snacks
Homemade Sriracha
Sriracha Aioli
Srirancha Dressing and Dip
Sriracha Ketchup
Sriracha Pesto
Cock Sauce Cashew Cheeze
Sriracha-Cucumber Hummus
Sriracha-Mango Guacamole
Burning Thai Bruschetta
Sriracha Muhammara
Sriracha Caponata
Stuffed Sriracha ’Shrooms
Not Your Mama’s Party Mix
Southeast Meets Southwest Lettuce Cups
Soups and Stews
Five-Alarm Black Bean Soup
with Cilantro-Coconut Crema
Zippy Zucchini Zuppa with
Asparagus and Cannellini Beans
Srirachili Non Carne
Fiery Pho’´ Chay
Mouth on Fire Minestrone
Soon Dubu Jjigae
Salads and Sides
Sriracha Broccoli Slaw
Kicked-Up Caprese
Edamame-Sriracha Succotash
Warm Dijon-Sriracha Potato Salad
with Toasted Hazelnuts
Stir-Fried Asparagus and Green Bean Salad
with Dyn-o-mite Dressing
Grilled Shishito Peppers
with Sriracha Satay Sauce
Spicy Tabbouleh-Stuffed Dolmas
Breakfast of Champions
Sriracha and Green Onion Biscuits
with Country Mushroom Gravy
Light My Fire Potato-Parsnip Latkes
Mean Quiche Florentine
California Benedict with
Sriracha-Chive Hollandaise
Sriracha Shakshuka
Bánh Xèo
Main dishes
Sriracha-Cauliflower Mac ’n’ Cheeze
Curried Kale and Squash Risotto
Sriracha Sweet Potato Shepherd’s Pie
Maple-Sriracha Roasted Brussels Sprouts
with Cranberry Wild Rice
Braised Eggplant Tagine with Sriracha Harissa and Mint-Coconut
Crema
Spicy California Rolls
Cajun Quinoa Cakes with
Lemon-Dill-Sriracha Rémoulade
Ultimate Sriracha Veggie Burger
Jackfruit “Pulled Pork” Sammiches
with Pickled Red Onion
Sam’s Jamaican Jerk Garbanzo Sliders
with Mango-Cucumber Relish
Dios Mio Tamales
Beer-Battered Fried Avocado Tacos
with Sriracha Curtido
Penne Puttanesca with Charred Broccolini
Desserts and Drinks
Watermelon-Sriracha Sangria
Mango-Sriracha Margarita
Super Simple Peanut Butter
and Sriracha Cookies
Pumpkin-Sriracha Cheezecake
with Chocolate-Pecan Crust
Upside-Down Pineapple-
Sriracha Cake
Maple-Sriracha Doughnuts
Index
RANDY CLEMENS is the author of the best-selling Sriracha Cookbook and coauthor of The Craft of Stone Brewing Co. A graduate of the California School of Culinary Arts, Randy was previously an associate editor of Los Angeles magazine's Digest blog and has written for numerous food publications including Gourmet, Saveur, Wine Enthusiast, Imbibe, Draft, Edible Westside, and BeerAdvocate. He lives in Southern California. Visit randyclemens.com and srirachabook.com for more information.
“I’m not a vegan. I’m not even a vegetarian. That being
said, I love this book. It’s packed with creative, tasty ways
to cook with (and make your own) Sriracha sauce. If you’re a fan of
the combustible-yet-delicious sauce known as Sriracha, these
recipes are for you.”
—Matt Inman, creator of TheOatmeal.com
“If you need a jolt of veg-centric inspiration with Sriracha,
piquant darling of the condiment world, this is your book.
Randy insightfully works all sorts of new culinary angles, showing
the versatility of the much-loved ‘rooster sauce’ beyond the
squeeze.”
—Heidi Swanson, author of Super Natural Every Day and creator of
101Cookbooks.com
“Randy has forever changed the culture of Sriracha, taking us
beyond the bottle to explore the freshest vegetables of the
season, cooking vibrant meals loaded with flavors and textures. His
fresh recipes make each bite exciting, satisfying, fun, and
memorable with the lingering, spicy kick of Sriracha. Gotta love
him for that!”
—Todd Porter and Diane Cu, WhiteOnRiceCouple.com
“I always have a bottle of Sriracha in my fridge and use it on
everything, so the first thing I did with this book was make my own
batch. Then I proceeded through the chapters, finding ways I never
imagined before to bring this beloved elixir into my cooking. I
salute Randy for daring to go veg, and for writing a book that we
carnivores will also enjoy. He knows better than anyone that
Sriracha unites us all.”
—Sara Kate Gillingham-Ryan, founding editor, TheKitchn.com
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