The Sriracha Cookbook

by Randy Clemens

ISBN-10: 1607740036
ISBN-13: 9781607740032
Region: USA
Publisher: Ten Speed Press
Publication Date: January, 2011
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Recipe Index

Recipesort icon Page Rating
Bacon-Sriracha Cornbread 78
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Baked Mac ‘n’ Cheese 82
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Bleeding Mary 107
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Breakfast of Champions 67
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Camarones 87
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Cheddar-Sriracha Swirl Bread 29
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Chicken Tikka Masala 90
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Chilaquiles 73
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Devilishly Hot Deviled Eggs 37
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Drinks and Desserts 103
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Elliot’s Grilled-Vegetable Salad 50
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Fire-Roasted Corn Chowder 61
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Five-Alarm Lentil Soup 59
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Grilled Short Ribs 100
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Homemade Sriracha 15
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Honey-Sriracha Glazed Buffalo Wings 40
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Jalapeño Poppers 38
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Kicked-Up Party Nuts 36
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La Caridad 104
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Main Courses 81
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Maple-Sriracha Sausage Patties 68
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Miso-Sriracha Glazed Salmon 86
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Peach-Sriracha Sorbet 109
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Pickled Green Beans 33
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Piquant Pulled Pork 95
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Salads and Sides 43
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Sesame-Sriracha Crusted Ahi Tuna 85
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Soups and Stews 57
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Spiced Sriracha Truffles 108
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Sriracha and Crab Rangoon Wontons 35
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Sriracha and SPAM Fried Rice 75
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Sriracha Butter 22
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Sriracha Carne Asada 101
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Sriracha Ceviche 55
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Sriracha Cheese Log 32
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Sriracha Cream Cheese 19
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Sriracha Gazpacho 58
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Sriracha Ketchup 17
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Sriracha Kimchee 44
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Sriracha Lamb Kebabs 92
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Sriracha Mayo 16
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Sriracha Pesto 18
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Sriracha Salt 25
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Sriracha Slaw 47
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Sriracha Sour Cream 24
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Sriracha Tzatziki 23
5
Srirachelada 105
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Srirachili Con Carne 63
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SriRANCHa Dressing 20
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Starters and Snacks 27
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Thai Chicken-Coconut Soup 65
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Three-Cheese Grits 69
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Tropical Fruit Salad with Sriracha-Sesame Vinaigrette 52
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Turned-Up Tuna Tartare 49
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Ultimate Sriracha Burger 97
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Veggie Sriracha Frittata 71
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Publishers Information

About The Sriracha Cookbook

Publisher Web Link: http://www.randomhouse.com/crown/tenspeed/

The Sriracha Cookbook: 50 “Rooster Sauce” Recipes that Pack a Punch

You’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 Appétit’s 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 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 Information

About Randy Clemens

Author Web Link: http://www.randyclemens.com/

My name is Randy Clemens, and I am a freelance food writer based in Los Angeles. I am a graduate of the California School of Culinary Arts, a BJCP Recognized Beer Judge, and an all-around hedonist. When not peddling (or consuming) beer, wine, and cheese, I can be found writing, reading, or brewing up suds in my friend’s kitchen. I hope to present any who may stop by my page (whether intentionally or accidentally) a peek into the wonderful world of beer, wine, and dabbling in food, highlighting specialty items that I enjoy and think you might also.

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