Super excited to be part of this Sriracha documentary! The wizardly man behind it, Griffin Hammond, is here in LA filming the Huy Fong Foods chile harvest at Underwood Family Farms! In between that, visiting the factory, and crashing chez moi, he made a trailer for his film (that CBS News might air!) and oh look… there I am!! (I’m the guy in the straw hat!)
Can’t wait to see the whole movie! Griffin’s really done his homework and will be presenting the complete Sriracha story! We even went to Si Racha, Thailand to learn more about its history!
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Sriracha Summer Salad recipe
With or without summer weather, this simple yet tasty recipe is sure to make you long for picnics and fireworks. The base of sweet corn is mixed with black beans, ripe tomatoes, and creamy avocado, then tossed with a quick and easy spicy Sriracha vinaigrette!!
Get the full recipe here: Sriracha Summer Salad recipe, via Yvearl
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A Tale Of Two Sriracha Burgers
Summer is grilling season, and if you’re breaking out the BBQ this weekend, there’s nothing quite like a burger or a veggie burger to make it a true celebration.
Get the recipes:
The Ultimate Sriracha Burger recipe from The Sriracha Cookbook Ground chuck gets pumped up with Sriracha, thick-cut bacon, grilled onions, bleu cheese dressing, tomato, and Swiss cheese.
The Ultimate Sriracha Veggie Burger recipe from The Veggie-Lover’s Sriracha Cookbook This is a delicious handmade treasure, bursting with moisture and flavor thanks to the mixture of black beans and fresh mushrooms. Topped with arugula, roasted red bell pepper, avocado, and aioli seasoned with cumin and Sriracha, all I can say is… you’re welcome in advance! (100% vegan recipe, with notes included on how to make it gluten-free.)
If you’re craving a side dish to make on the grill, my friend Jackie’s Grilled Corn with Sriracha-Scallion Butter recipe is to die for!
And why not wash it all down with a big glass of my Watermelon-Sriracha Sangria or a Srirachelada?
Happy grilling, and happy Memorial Day/Fourth of July/Labor Day! Cheers to you and cheers to summer!
I’m not a psychic, but I can tell you two things for sure about the future: 1) It’s going to be hot as hell this weekend, and 2) I’ll be drinking plenty of Watermelon-Sriracha Sangria to help counteract that.
It’s crisp, refreshing, and delightfully boozy, with just a hint of the almighty rooster’s heat. Plus it’s super easy to make! It’s one of my favorite recipes from The Veggie-Lover’s Sriracha Cookbook, and I hope you’re inspired to enjoy some with me!
Recipe: Watermelon-Sriracha Sangria
8 cups cubed seedless watermelon
1 (750 mL) bottle dry unoaked white wine (such as Sauvignon Blanc or Pinot Grigio)
¼ cup Calvados, light rum, or brandy
¼ cup sugar
3 tablespoons Sriracha
2 limes, thinly sliced
12 fluid ounces natural ginger ale (such as Reed’s Original Ginger Brew)
Ice cubes, for serving
Fresh mint sprigs, for garnish
In a blender, puree 6 cups of the watermelon. Strain into a large pitcher. Add the wine, Calvados, sugar, Sriracha, lime slices, and remaining 2 cups of watermelon. Cover and refrigerate for at least 2 hours. (This can be made up to 2 days in advance.)
When ready to serve, give the mixture a healthy stir, then pour in the ginger ale. Put a few ice cubes in each glass, then fill with the sangria, making sure to get some lime and watermelon goodies in everyone’s cup. Garnish with a sprig of mint and serve immediately.
The good folks at CHOW have posted an awesome little video showing how to make chile oil with leftover Sriracha. Now, I know what you’re thinking… “What is this ‘leftover Sriracha’ you speak of?!?” It’s not to imply that there’s ever any Sriracha that you won’t be able to do something with, but this helps you use up the little bits that are left hanging out on the walls of your sad empty bottle.
Don’t throw that away! CHOW suggests pouring in a little bit of a neutral-flavored cooking oil, shaking, and using it as a chile oil. They like to use it in a stir-fry, mixed into a marinade, or drizzled on top of pizza. (More oil on top of pizza?! Yikes!)
I can see it on popcorn, Thai papaya salad, sliced mango, roasted potatoes, or used to cook omelets, fried rice, or grilled pineapple.
What would you use it on? (And is anyone else freaked out by the super close-up sound bites in the video?)
A cookbook devoted to Sriracha, the underground king of condiments, filled with 50 unique recipes that highlight the bold, savory punch of this addictively spicy chile sauce.
ALSO AVAILABLE NOW!
This book is not associated with or endorsed by Huy Fong Foods, Inc.
