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?)
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Recipe: Sriracha “Pulled Pork” Sammiches with Pickled Red Onion
As you may know, The Veggie-Lover’s Sriracha Cookbook is coming out in just a few days! I’m super excited, and my good friend/vegan blogger extraordinaire Kristy from KeepinItKind.com is too! She’s hosting a giveaway where you can win a copy of my new book, and she’s sharing my recipe for Sriracha “pulled pork” sandwiches! It’s made with young jackfruit, which mimics the texture of pulled pork perfectly, and the delightfully spicy sauce adheres to it beautifully. I love it and know you will too!
Here’s the quick little one-minute teaser video for The Veggie-Lover’s Sriracha Cookbook, which comes out on July 2, 2013!
If you’re around L.A., I hope you can make it to the book release party at Golden Road Brewing that night!
Not just for vegans and vegetarians, this new book—a delightful companion to the original Sriracha Cookbook (if I may say so myself)—is for anyone who loves vegetables, and is curious about incorporating more of them into their cooking. No gross fake meat soy nugget crap here, just wonderful veggies, fruits, beans, and grains! (Tofu and tempeh do make the occasional appearance… but it’s for the best.)
From the back cover:
Devoted Sriracha addicts know that this fiery red condiment adds the perfect spicy kick to their favorite foods. But for those who want to take it to the next level, Randy Clemens shows how versatile this garlicky, pungent sauce can be when paired with the almighty veggie in everything from breakfast to dessert, appetizers to entrées.
These delicious plant-based recipes—from Stuffed Sriracha ‘Shrooms, Sriracha-Cauliflower Mac 'n’ Cheeze, and Cajun Quinoa Cakes with Lemon-Dill-Sriracha Rémoulade to Maple-Sriracha Doughnuts and Watermelon Sriracha Sangria—showcase an exciting range of fruits, grains, and veggies, without the processed fake meat found in many vegan recipes. Featuring 50 flavor-packed, inventive combinations of vegetables and Sriracha (with notes on how to adapt them for a gluten-free diet), The Veggie-Lover’s Sriracha Cookbook will take your rooster sauce obsession to bold, new heights.
Viva la Sriracha!
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Recipe: Kimchi Omelet with Sriracha Syrup
Brooklyn’s 606 R&D restaurant just got their phenomenal sounding breakfast recipe shared by The New York Times. It sounds so good, I just might have to have it for dinner tonight!
“The premise is simple: you sauté chopped store-bought kimchi in a pan, then add beaten eggs. What elevates this from your standard brunch is the sriracha syrup, made from simmered rice vinegar and sugar spiked with thick red hot sriracha chili sauce[.]”
Full recipe and method: Kimchi Omelet With Sriracha Syrup - NYTimes.com
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.
