These quick and tender turkey burgers are packed with flavor, including a topping of charred scallions and a flavor-packed sriracha mayo. They're a delicious 30-minute meal.
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Entries tagged with 'Sriracha'
Sriracha and ketchup together make a great condiment, but add a little honey for some contrast with the heat, rice vinegar for extra tang, and lime and cilantro for freshness, and it's pretty killer.
Aromatic pho, made in the slow cooker, is both comforting and customizable.
A fifteen minute meal with buckwheat noodles, seaweed, and shrimp.
A one-skillet taco feast with charred spice-rubbed skirt steak and corn, topped with greek yogurt, mint, and sriracha.
Chicken patties seasoned with ginger, scallions, and cilantro, served with a sriracha mayonnaise.
Rubbed, steamed, and glazed Sriracha ribs are the perfect companion for brothy Chinese noodles.
A spicy booze-free take on the Salty Dog cocktail.
Although peeled and deveined shrimp would benefit greatly from the simple, but lively glaze of garlic, sugar, lime, and sriracha, this recipe utilizes head-on shrimp which lends a more robust shrimp flavor to the finished dish—just rip off the shrimp heads, slurp out the richness from within, then plop the succulent shrimp bodies into your mouth. The glaze is a little bit sweet, plenty spicy, and will have you licking your fingers before washing everything down with a cold beer.
Trace Sriracha back to its Thai roots and you'll find a different beast from the Huy Fong "rooster sauce" that dominates our definition of this sauce.
You can't go wrong with the union of Sriracha and wings.
Setting out to recreate Huy Fong's ubiquitous sauce, I ended up with something that hit the right notes, but with a brighter, fresher flavor that makes homemade Sriracha something special.
For all you Sriracha lovers out there, the ones who believe that there is nothing that cannot be improved with a drizzle of the Rooster sauce, this one is for you.
I'm not sure why it's never occurred to me to squeeze some Sriracha into tomato sauce. The complex spiciness goes well on just about everything, and in a marinara, it's a bit more interesting than a basic pinch of red chile flakes which you see much more often. What you end up with is a sauce that's slightly sweet, slightly vinegary, slightly garlicky, and definitely spicy. It does wonders to liven up a mainstay.
Sure, you can go out and buy a bottle of Sriracha for around $2.99, but doesn't making your own chili garlic sauce just sound like fun?
The Ultimate Sriracha Burger from The Sriracha Cookbook is a mouthful. It begins with a grilled patty infused with Sriracha and soy, and is topped with a towering pile of bacon caramelized onions, Swiss cheese, tomato, arugula, bacon, and an improbably delicious blue cheese-Sriracha dressing.
Having never purchased a can of SPAM before this Sriracha and SPAM Fried Rice from The Sriracha Cookbook was an eye opener. The first order of business was to find the stuff (no, they don't carry it at Whole Foods, don't bother asking). Once I got my hands on a can, it was time to pull the tab and extract the meat rectangle from it's navy blue metallic home. It slid out in a solid, albeit a little wobbly shape and smelled eerily similar to cat food. But I was undeterred, after all, my limited experience with SPAM in the past has been nothing but delicious and I had high hopes for this spicy fried rice
Honestly I never thought I'd find a wing recipe that would measure up to the classic Buffalo combo of Frank's Red Hot and butter. The honey-chipotle-barbecue wings usually pale in comparison to the vinegary, spicy original. But these Honey-Sriracha Glazed Buffalo Wings from The Sriracha Cookbook are a game changer when it comes to sweet-spicy wings.
There was no doubt in my mind that adding Sriracha mayo to deviled eggs would be a great success. These guys didn't disappoint. Spiciness from the the Sriracha was countered by the lightly sour heat of the Dijon, and rounded out by the richness of the egg yolks and mayo. They're addictively pop-able—eggy, spicy, salty and satisfying.