I absolutely love this recipe… and this photo might be my favorite from the whole book. Huge kudos to food stylist Karen Shinto, photographer Leo Gong, and art director Betsy Stromberg for all their work on The Sriracha Cookbook. I’m not one with a real eye for design, so collaborating with such talent was an absolute honor! (And of course eating all the spicy leftovers after the photoshoot was pretty awesome too!)

Fire Roasted Corn Chowder recipe

8 ears fresh sweet corn, husked
2 tablespoons olive oil
2 red bell peppers, seeded and diced
2 red onions, diced
5 cloves garlic, minced
6 cups vegetable stock
½ cup Sriracha, plus more for garnish
3 sprigs fresh thyme
2 bay leaves
1 cup heavy cream
Salt and freshly ground black pepper
Smoked paprika, for garnish
Torn leaves of fresh cilantro or flat-leaf parsley, for garnish

Roast 4 ears of corn over a direct flame (on a preheated grill or over a gas burner) until the corn kernels begin to blacken, turning every few minutes until all sides have roasted. After the roasted ears have cooled, scrape the kernels from the cobs, and reserve. Heat the oil in a large Dutch oven over medium heat. Add the bell peppers and onions and cook until softened slightly, 5 to 7 minutes. Meanwhile, scrape the corn kernels from the remaining 4 ears of corn. Add the raw corn kernels and garlic, and cook until the garlic is aromatic, 1 to 2 minutes.

Add the stock, Sriracha, thyme, and bay leaves. Bring to a boil, then lower the heat and simmer for 45 minutes. About 10 minutes before the soup is finished, gently heat the cream over low heat, keeping it just below a simmer. Once the soup has cooked for 45 minutes, discard the thyme and bay leaves. Puree the soup using an immersion blender. (A food processor or blender can be utilized with caution, pureeing the hot liquid in small batches.) Mix in the warm cream and add the reserved roasted corn. Cook for an additional 3 to 5 minutes, until thoroughly heated. Season with salt and pepper to taste. Ladle the soup into bowls and garnish with a few lines of Sriracha, a generous sprinkle of smoked paprika, and torn cilantro or parsley leaves.

Makes 6 to 8 servings

Reprinted with permission from The Sriracha Cookbook by Randy Clemens. Published by Ten Speed Press, an imprint of the Crown Publishing Group, a division of Random House, Inc. Text copyright © 2011 by Randy Clemens. Photographs copyright © 2010 by Leo Gong.

The Sriracha Cookbook is finally here, and I want to share a few of the recipes with you! Honey-Sriracha Glazed Buffalo Wings are actually the first recipe I developed for the book, and so I thought it would be apropos that it be the first recipe I post here. (And with the Super Bowl right around the corner… who doesn’t want hot wings?)

Honey-Sriracha Glazed Buffalo Wings, The Sriracha Cookbook

• Vegetable or peanut oil, for frying
• 4 pounds chicken wings
• 1 cup (2 sticks) unsalted butter
• 2/3 cup Sriracha
• 1/2 cup orange blossom honey
• 2 teaspoons kosher salt
• Juice of 1 lime
• Chopped fresh cilantro, for garnish
• 2 tablespoons white sesame seeds, for garnish

Preheat the oven to 200°F. Prepare the deep fryer by filling with oil to the manufacturer’s suggested fill level. (Alternately, a cast-iron or other wide heavy-duty pan can be used; fill with oil to a depth of 2-3 inches, but no more than halfway up the side of the pan.) Tuck the wing tips beneath the wing to avoid burning them, or remove the tips and save to make stock.

Heat the oil to 350°F. Fry the wings in batches for 10-12 minutes, until crispy and golden brown. Be careful not to crowd the pan, as this will lower the temperature of the oil significantly and result in soggy wings. Keep batches of cooked wings on a wire rack set over a baking sheet (or on a foil–lined baking sheet) in the preheated oven until all the wings have been fried.

While the wings are frying, melt the butter in a medium saucepan over low heat. Add the Sriracha, honey, salt, and lime juice, stirring to combine. Keep warm over low heat. Put the cooked wings in a large mixing bowl and toss with the Sriracha mixture. Plate the coated wings on a large platter, garnishing with cilantro and sesame seeds.

Reprinted with permission from The Sriracha Cookbook: 50 “Rooster Sauce” Recipes That Pack a Punch by Randy Clemens. Published by Ten Speed Press, a division of Random House, Inc. Text copyright © 2011 by Randy Clemens. Photographs copyright © 2010 by Leo Gong.

So, maybe of course you wanted to buy a copy or twelve of The Sriracha Cookbook for you and your Sriracha-loving friends this holiday season… but noticed that it won’t be released until January 18th?

Well, there’s good news! Check out the swanky new Sriracha Cookbook eCard! You can print it out or email it to your hot sauce dependent buddies just in time for the holidays… whether they’ve been naughty or nice. Sriracha doesn’t judge or discriminate.

So, even though The Sriracha Cookbook won’t be released in time for Christmas, you can still give it as a gift! Order the book and let them know it’s on its way with the fancy schmancy eCard. Everybody wins, and nobody will even have to sit on some greasy mall Santa’s lap. Hallelujah!