recipehouse:
(via Sriracha Bacon Beer Cheese Dip - With Salt and Wit)
This Sriracha Bacon Beer Cheese Dip recipe sounds like a perfect spicy snack for a Super Bowl Sunday crowd! I’d want to try using a lager or light pale ale from a local craft brewery rather than the Bud Light Lime they call for, but to each their own… 🔥🐖🍺🧀
Sriracha & peanut butter cookies have been one of my favorite dessert recipes ever since I stumbled upon a recipe for them a few years back. I’ve played with the recipe a lot and put my version in The Veggie-Lover’s Sriracha Cookbook, but I never thought to mix it up with one of my other favorite ingredients –marijuana– until now…
Peanut butter and Sriracha already work surprisingly well together; think satay sauce with spicy Thai food and you’ll get an idea of what I mean. On a sweet cookie level, though, the Sriracha flavor comes through nicely at the end, with the fat from the peanut butter and the cannabis butter/coconut oil keeping the heat in check.
And the cannabis of course adds its own flair. Sure, this will be a wonderful treat for stoners and it can help provide some of the euphoria many people experience when using cannabis, but it’s also a medicine. Countless people live with debilitating diseases and chronic pain, yet are prohibited by the government from exploring natural remedies like marijuana. They’ve made it illegal to have a plant and you can be thrown in a cage like an animal for having it. An untold number of terminally-ill patients likely die without ever hearing a peep about marijuana therapies from their “doctor” and this just can’t continue any longer.
More data and independent research continues to show that marijuana can help cure an impressive list of diseases, not to mention help alleviate stress and anxiety that I would venture to say we all struggle with at times. Marijuana, along with psilocybin mushrooms and other psychedelics, have become instrumental tools in my self-growth and introspection and I can say without a doubt that they’ve helped me become a better person. I highly encourage you to check out the documentary Neurons to Nirvana: Understanding Psychedelic Medicines (available on Netflix).
“Fun” facts about the War on Drugs (which Rolling Stone called a “trillion-dollar failure” in mid-2015):
Prohibition and government attempts to control the lives of individuals have always failed in the long run and they will never succeed; they only create spending and suffering. And frankly, I’m tired of governments interfering with our lives, which is why I’ve moved to New Hampshire as part of the Free State Project to help put an end to this tyranny. It’s not going to happen overnight, sadly… but we can all do our part to call out the foul acts and hypocrisy of the ruling class. And if you ever get too worked up or frustrated hearing about their latest screw-ups, just take a moment to relax… and breathe… and have a cannabis cookie.
1 ½ cup all-purpose flour
¾ tsp baking soda
¼ tsp salt
½ cup cannabis coconut oil or cannabutter (see recipe links below)
½ cup sugar
½ cup firmly packed light brown sugar
½ cup creamy peanut butter
2 Tablespoons Sriracha
1 egg (or 1 Tablespoon ground flax seed mixed with 3 tablespoons water)
Hemp seeds, for garnish (optional)
In a small bowl, combine the flour, baking soda, and salt. Set aside. In a stand mixer or medium bowl with a hand mixer, beat the cannabis coconut oil, sugar, and brown sugar together until light and fluffy, 3 to 5 minutes. Mix in the peanut butter, Sriracha, and egg at a low speed until incorporated. Add in the reserved flour mixture and mix until combined.
Divide the dough into three pieces. Place each portion of dough on its own large piece of plastic wrap and cover with another piece of plastic wrap. Roll each piece out to about 1/4″ thickness using a rolling pin. Pop in the refrigerator for one hour.
Preheat the oven to 375°F. Remove the dough from the fridge and cut out your cookies using your favorite cookie cutters. Place them on a lined cookie sheet and decorate with hemp seeds. Press very lightly to secure the seeds on the cookies. Return cookies to the refrigerator for 15 minutes. Bake until golden brown, 8 to 10 minutes. Let the cookies stay on the baking sheet until slightly cooled, then transfer to a wire rack.
Makes about 36 cannabis cookies. Each person’s tolerance and reaction to marijuana is different, so please be smart and decide for yourself how many or how few you’d like to consume in a sitting. You can always go back for seconds if you aren’t getting your desired effects.
How to make cannabis coconut oil {via The Stoner’s Cookbook}
How to make cannabis butter aka cannabutter {via The Stoner’s Cookbook}
Other tasty Sriracha recipes {via The Sriracha Cookbook}
Happy St. Patrick’s Day! Did you know that green Sriracha exists?! Not only is green Sriracha sauce available for purchase in bottles, my friend—Chef Kajsa Alger—was kind enough to send me the green Sriracha recipe she uses at her Hollywood restaurant, Mud Hen Tavern!
First up: let’s talk about the Midori Sriracha sauce from Musashi Foods! Midori (みどり) is a Japanese word meaning “green”, and this green Sriracha is quite different than the red rooster sauce we know and love. Made with green serrano chiles, garlic, rice vinegar, brown sugar, and salt, Musashi’s green Sriracha has a very bright, almost grassy flavor to it from the young peppers, and as their label says, “it captures the essence of Sriracha with a Japanese twist.”
You can purchase Midori green Sriracha via Amazon or from Musashi Foods directly.
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Second up is discussing this green Sriracha spin from Mud Hen Tavern. It’s one of my absolute favorite places to eat in Los Angeles, and one of my favorite dishes there is called Angry Eggs, which consists of deviled eggs with green Sriracha, red Sriracha, and a spicy Indian reshampatti chile powder. Thank to chefs Kajsa Alger and Susan Feniger, who were kind enough to share their green Sriracha recipe with us… just don’t expect it to taste anything like the Musashi Foods Midori Sriracha or the Huy Fong Foods red original! The addition of dried coconut, roasted chiles, and fresh herbs makes this a Sriracha tasting experience unto itself!
Green Sriracha recipe from Mud Hen Tavern
Reprinted from Susan Feniger’s Street Food: Irresistibly Crispy, Creamy, Crunchy, Spicy, Sticky, Sweet Recipes with permission.
Makes 4 cups“A mildly spicy, almost fruity, herbal fresh condiment, it is fantastic on a piece of grilled fish, on roasted chicken, and on sautéed mushrooms. It’s also great as a garnish for a rich soup, on top of mashed avocados with feta cheese, or as a dip for crudités. This Sriracha sauce is different from the typical red sauce you see in squeeze bottles in every Asian restaurant. I still use chiles, but I use poblanos, which give the sauce a rich, gentle heat.” —chef Susan Feniger
Put roughly a third of the roasted poblano chiles, serrano chiles, garlic, coconut, ginger, turmeric, cilantro, Thai basil, mint, chives, lime leaves, and lemongrass in a blender. Add all of the oil, water, lime juice, and salt. Puree until smooth. (You may need to pulse the blender in the initial stages of blending so that the ingredients don’t catch in the blender.)
Depending on the size of your blender, you may be able to continue adding ingredients to the pureed sauce until all of the ingredients are used. If you need more space, pour half of the pureed sauce into a bowl and continue blending the remaining ingredients in batches, always using a little bit of the original sauce to start with.
When all of the ingredients are blended smoothly, pour the sauce into a medium bowl and stir well. This green Sriracha sauce can be stored in an airtight container in the refrigerator for up to 3 days.
Related recipe:
Sriracha Deviled Eggs recipe from The Sriracha Cookbook (via Serious Eats)
Because it’s the holidays and I like to share Sriracha swag, I’m hosting a giveaway with an awesome Sriracha prize package for FIVE (5) LUCKY WINNERS! Here are the spicy items each of the five winners will get:
The contest is running through 12:00pm Pacific Time on Friday, December 12, 2014, and there are ways to enter to win EVERY DAY.
More spicy details, giveaway rules, and how to enter:
GIVEAWAY: Sriracha-Lover’s Holiday Gift Pack!
Good luck and happy holidays!
Why in the heck didn’t I think of that?! I mean, I think we all invented this mini Sriracha bottle keychain in our minds, but somebody finally did something about it and put it into production!
Sriracha2Go is a refillable 1.25-ounce container that you can reuse over (and over and over) with your favorite brands of Sriracha! Besides being able to hook on your keychain and literally go wherever you go, frequent fliers undoubtedly immediately noticed that this is well under the 3-ounce limit for liquids allowed on planes, which means for the first time in history, airline food might actually be made palatable! And it’s not too small, so while it won’t likely hold enough for any of the recipes from my cookbooks, it’ll absolutely last through a meal or two or three. Then, you refill and do it all over again! Yessssss!
I tip my hat to you, Sriracha2Go, for the brilliant idea and for making the world’s Sriracha dreams a reality. I anxiously await my 10-pack shipment that I ordered a few days ago! After all, the holidays are right around the corner…
[Sriracha2Go: Portable Mini Sriracha Bottle]
Photo courtesy Sriracha2Go
ALSO AVAILABLE NOW!
This book is not associated with or endorsed by Huy Fong Foods, Inc.
The Sriracha Cookbookon