Recipe: Raw Brussels Sprout Salad with Sriracha-Maple Vinaigrette

For longer than I care to admit, I’ve been talking about how I wanted to head to my local farmers market every week, buy some organic produce, bring it home, make up an impromptu vegan recipe, and post it to my personal blog (that I was never updating). I finally pulled the trigger a few weeks back, and this delightful recipe is my third installment.

Beautiful purple Brussels sprouts (which I didn’t even know existed) combined with their more familiar green cousins, red onion, Pink Lady apples, raw walnuts, and a divine maple-Sriracha vinaigrette to make one helluva delicious salad.

Get the recipe here:
Raw Brussels Sprout Salad recipe with Sriracha-Maple Vinaigrette [RandyClemens.com]

“TRU-ly Pickled” Sriracha cocktail recipe

I “might” have been daydrinking a little at Greenbar Distillery. This DELICIOUS cocktail—called “TRU-ly Pickled”—is made with 1 3/4 oz TRU Organic Garden vodka, ¼ oz FRUITLAB Organic Ginger Liqueur, ½ oz simple syrup, ¾ oz lemon juice, ½ oz Bruce’s Prime Pickle Dill “Pickle Back” juice, and 9 dashes of Sriracha. Shake it all with ice and strain into a rocks glass over more ice. Cheers!

Slater’s 50/50 Releases Sriracha Burger 

SoCal’s better burger chain, Slater’s 50/50, is releasing its newest creation on Monday, December 9, 2013: the Sriracha Burger.

The Sriracha Burger features Slater’s signature 50/50 blend—50% ground beef and 50% ground bacon—mixed with Huy Fong Foods’ Sriracha and their Chili Garlic Sauce. The spicy patty rests on a bed of Sriracha coleslaw and gets topped with a Sriracha-mushroom sauté, melted Pepper Jack cheese, Sriracha-glazed thick-cut bacon ribbons, Sriracha mayo, and an extra squiggle of Sriracha, all sandwiched between a brioche bun.

The Sriracha Burger is available at all six Slater’s 50/50 locations: San Diego, Huntington Beach, Pasadena, Lake Forest, and Rancho Cucamonga.

For a vegetarian option, ask for the housemade veggie patty (which is apparently pretty darn delicious) and request no Sriracha bacon.

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RELATED 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!

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!

Photographs copyright © 2013 by Leo Gong.

VIDEO: The Veggie-Lover’s Sriracha Cookbook

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!