Youve drizzled the addictively spicy chili sauce over your breakfast eggs, noodles, and French fries, but now its 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 Srirachas 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 Appétits Ingredient of the Year for 2010, the piquant pureé of chili peppers is one of the few kitchen standbys adored by adventurous cooks of all stripesfrom star chefs to college freshmenwho appreciate its vibrant, versatile balance of ketchup-like sweetness, garlicky pungency, and just the right amount of spice. Whether youre a die-hard fan or a recent convert to the revered rooster sauce, youll love adding heat, depth, and an intriguing Southeast Asian twist to your dishes beyond just a tableside squeeze.
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. Visit www.randyclemens.com for more information.
I bought this as a gift for my dad because I thought it would be fun; some recipes are simple, but things you might not have thought of. I recently just bought another one for my brother because I received this one, skimmed it and thought he would enjoy as well!
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