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 Appetits 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 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 includingGourmet, Saveur, Wine Enthusiast, Imbibe, Los Angeles,Draft, Edible Los Angeles, and BeerAdvocate. He lives in Glendale, California. Visit www.randyclemens.com for more information.
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