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

Recipe: Glazed Tofu with Fiery Sriracha Pearls 

If you’re not already checking out the divine vegan recipes and stunning photography on the Olives for Dinner blog, might I recommend you do so ASAP?

The latest and greatest is this Glazed Tofu with Sriracha Pearls recipe, made even cooler thanks to the molecular gastronomy fun you get to have with some simple spherification techniques! And yes, it’s all vegetarian- and vegan-friendly! Hooray!

As the blogess doth profess on her site:

“Here I’ve created sriracha pearls, which were then dropped into a viscous and sweet glaze over well-seared tofu cubes. Instead of producing an even heat level throughout, these pearls created tiny yet fiery pops of isolated heat in each bite.”

Sounds like a winner to me! 

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Olives for Dinner | Vegan Recipes and Photography: Glazed Tofu with Fiery Sriracha Pearls

Photo by Jeff Wysocarski; hat tip to Kristy from Keepin’ It Kind for sending me the link!

Sriracha Caramel Corn recipe

Jackie Dodd over at Domestic Fits is awesome. Besides making some stellar recipes for that blog, she also runs another blog called The Beeroness that holds a veritable treasure of delicious recipes that incorporate craft beer.

She’s wowed us before with her Sriracha-Stout BBQ Sauce recipe and her Strawberry-Sriracha Margarita recipe, but now she’s come back even stronger with her rooster sauce-infused sweet & spicy caramel corn.

You know the old movie theater trick… a guy drilling a hole in the bottom of the popcorn box to get himself a good time? (Did anyone ever actually do this?) Well, I’m sure there’s some kind of cock sauce joke I can make here, but I’m writing this way too early in the morning to be that clever. Enjoy your popcorn!

Recipe: Sriracha Caramel Corn from Domestic Fits

Photograph by Jackie Dodd

Sriracha Soda Float recipe from Trader Joe’s

This milkshake will definitely bring all the boys to the yard. The simple recipe mixes black cherry soda, fresh orange juice, morello cherries, French vanilla ice cream, and “TJ’s Sriracha Sauce.” Wait… Trader Joe’s has their own private label Sriracha sauce?! Since when?!

Get the recipe here: Sriracha Soda Float

Review: Lay’s Sriracha Potato Chips 

When I first heard about the new Lay’s Sriracha potato chips, I got pretty excited. In fact, I remember saying to myself, “Well, it’s about damn time somebody made these!”

Because they were released as part of the (potentially limited-time) Lay’s “Do Us A Flavor” promotion, it was a little difficult to find a bag to try. After multiple emails to the Lay’s PR team went unanswered and several unsuccessful trips to local markets, Mr. Brad Burgess (@jharm73) was kind enough to heed my cries on Twitter, sending me a few bags (along with some awesome Tröegs beer! w00t.) in exchange for a signed copy of The Sriracha Cookbook. Thank you, Brad!

So. The chips. In a word? Meh. Yeah, they were a little tasty, but the flavor was—sadly—NOTHING like Sriracha. A bit of nice heat, yes, but the sweetness and the fermented garlic you and I know and love is completely absent, and the flavor of the chiles is very nondescript. More like dried cayenne pepper than fresh red jalapeño in my opinion.

Know why? Because there is no Sriracha in these chips. They’re “Sriracha-flavored” which is techno-speak for “chock full of powders.” And one look at the label corroborates this hunch, and draws even more questions. Like why all the cheese? These chips for some unknown reason contain sour cream, whey, cream cheese, Cheddar cheese, and Swiss cheese… five ingredients that have as much to do with Sriracha as Vin Diesel has to do with the Oscars.

Tyler Raineri—homeboy who originally suggested the flavor as part of Lay’s contest—may get the $1,000,000 prize if Sriracha gets more votes than the other two chip varieties he’s up against: Cheesy Garlic Bread and Chicken & Waffles. Can’t be mad at him for that… but if I was him, I’d be a little mad at Lay’s for being so far from the mark with their formulation.

Who knows… maybe another company can step in and do it right? “Rooster Sauce Ruffles” certainly has a nice ring to it…