Weekend Cook and Tell: Sriracha!
It's time Weekend Cook and Tell! Every Wednesday we browse through the food sections of various national newspapers and come up with an article or recipe to inspire a weekend cooking project. We want all of you to cook along with us and share your experiences, recipes, and photos.
This week's inspiration comes from an article in The New York Times about one of my favorite condiments, sriracha. Commonly thought of as a Thai or Vietnamese sauce, sriracha was actually conceived in America by David Tran was is Chinese and grew up in Vietnam. Sriracha is endlessly versatile, it's sweet and spicy kick goes with nearly everything; pizza, eggs, sushi, macaroni and cheese, hot dogs, tacos, the list goes on and on. Jean-Georges Vongerichten uses sriracha in all of his restaurants, as an addition to hollandaise sauce, and in an egg wash for batter fried foods such as crab cakes and fried oysters. The Kogi Taco Truck uses sriracha exclusively for their Korean tacos. Even chain restaurants like P.F. Chang's and Applebee's are getting in on the sriracha game with spicy dishes like dynamite shrimp.
This weekend we are going to be cooking with sriracha. Sriracha spiked egg salad, hot wings, chili or barbecue, anything goes! Spice up some chops or steaks with a sriracha marinade, top a burger with sriracha aioli, just a few ideas.
Keep us posted over the weekend and let us know what kind of spicy stuff you are cooking up. Show us your photos on Photograzing (make sure to include "Cook and Tell" in your submission title) and tell us about your recipes in Talk with comments on this thread! If you'd like to blog along from home, leave a link to your Cook and Tell blog post in the comments. Next Wednesday we will be posting a round up of your photos and recipes. We can't wait to see what all of you are going to be cooking up over the weekend!
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42 Comments:
Oh, hell yes! I'm super-psyched for this. I made a Sriracha-based BBQ sauce (from Kenny Shopsin's recipe in his book "Eat Me: The Food and Philosophy of Kenny Shopsin") for some pulled pork recently, and it turned out pretty delicious! Here's a pic:
http://www.flickr.com/photos/maxcriden/3342664352/
And now I'm off to figure out what to do for this weekend's Cook and Tell! :)
maxcriden at 4:08PM on 05/20/09
Me too! I happen to need a new bottle and I'm going to try and put it in everything I make or at least think of something interesting to put it in that I never would have before.
arm1970 at 4:20PM on 05/20/09
I was just looking at my bottle of sriracha yesterday, and thinking it was looking a little sickly, and in need of replacement. This provides the perfect excuse!
Now, for the brainstorming... This should be a fun one!
Thanks,
~ Paula
Paula Maack at 4:42PM on 05/20/09
I put sriracha or sambul in the filling of my deviled eggs. Then they are really deviled.
KB in Toledo at 4:50PM on 05/20/09
Wow! Glad everyone is so excited about this Weekend Cook and Tell topic, it's going to be a good one.
Caroline Russock at 5:01PM on 05/20/09
coca cola chicken.... hmmmmm
mrstkach at 5:11PM on 05/20/09
I need to buy more sriracha.
dozertx at 6:14PM on 05/20/09
my go-to snack these days is brown rice with scallions or green garlic and sriracha. tonight i'm having a tofu-asparagus stir-fry, and you bet there'll be sriracha involved.
foodphilo at 6:33PM on 05/20/09
I saw this and I thought, "F&*$ yeah!!" I love Sriracha and I've also gotten my dad addicted to it. He literally eats tortillas and uses some kind of hot sauce at EVERY meal. For as long as I could remember it was Tapatio, but he's come over to the sriracha side. I'm going to begin brainstorming ... now!
PumpkinBear at 7:25PM on 05/20/09
I love this stuff. A large bottle of it lives in my fridge. We ate at a Chinese restaurant this last weekend and I asked for it. The waiter didn't even know what it was - went to the kitchen to find out if they had it and they didn't.
I need to find a new Chinese restaurant.
therealchiffonade at 7:26PM on 05/20/09
We add a healthy squirt of sriracha to bloody marys.
kathyvegas at 7:51PM on 05/20/09
We tried to make our own Sriracha and used the Sriracha in the following:
Home made Sriracha style hot sauce
Vietnamese Nem Nuong Pork Sliders with Kimchi and Sriracha
Grilled Lemongrass Sriracha Shrimp Skewers
ravenouscouple at 7:56PM on 05/20/09
What about a Sriracha mayo? That might do it for me...talk about livening up a plain old sandwich! Not sure if it would work, but it sounds yummy!
dharmon at 8:14PM on 05/20/09
Sriracha mayo certainly does work. It is my go-to tuna salad lubricator.
SqueezeBottle at 12:27AM on 05/21/09
I think I am addicted to Siracha.
flavacrisp at 10:11AM on 05/21/09
Black bean veggie burger, avocado, Sriracha, roll. Veggie heaven.
katemcrugg at 11:37AM on 05/21/09
Terriaki marinated wings with a sriracha wing sauce...I will post pictures of this.
nhfoodie at 11:50AM on 05/21/09
I use it in the peanut sauce I make. And then just directly on top of tons of food.
Recently though, the bottles that I've been getting keep clogging. Then the caps need to be washed out very thoroughly before they flow again. It's pretty annoying.
wunami at 5:03PM on 05/21/09
I add it to that bagged broccoli slaw mix along with some mayo, ranch dressing, and a bit of either sour cream or yogurt. Makes a nice salad with burgers or brats.
Rottenmom at 9:35AM on 05/22/09
yeah... add the cock sauce to some mayonnaise and ketchup and you get some spicy "Fancy Sauce" to dip your chicky nuggets. Maybe try some wasabi mayonnaise to make your nostrils burn.
Fancy Sauce party coming soon!
chinolam at 11:29AM on 05/22/09
I had it last night on a handmade baguette with ham and smoked blue cheese. Yummy!!!!!!!!!!!!!!
pksmash at 11:29AM on 05/22/09
@nhfoodie~that sounds so good. i'm gonna have to try that.
dearrie at 11:32AM on 05/22/09
@ wunami- i use it in a peanut sauce, as well.
I mix Sriracha, soy or fish sauce, natural peanut butter, scallions or cilantro, and thin it with a bit of water to give it the consistency of a dressing.
Lately one of my favorite brown-bag work lunches has been an improvisation with the basic ingredients of an Indonesian Gado-Gado (green beans, carrots, cabbage, potatoes, boiled eggs, other fresh vegs I have on hand) dressed with this peanut sauce.
stoveye at 11:43AM on 05/22/09
I got an early jump on the weekend. I made Artichokes with Sriracha Aioli. You can read about it here http://notesfromhomeplates.com/
ChefDJen at 11:48AM on 05/22/09
havent felt up to cooking much but I made some chicken sloppy joe's last night and added sriracha sauce to it along with lots of fresh onions garlic mushrooms and roasted red peppers. quick and easy and SO adored it.
huneybumper at 1:29PM on 05/22/09
i guess i'll have to make something sriracha for my memorial day BBQ. i'm thinking deviled eggs, or my super quick fave, cold poached prawns with sriracha aioli.
also planning to make an avocado and sriracha shake from khuibird's thread on sinh to.
dmarina at 2:47PM on 05/22/09
Oh sriracha I love the stuff I carry a little bottle in my bag I love to put it in soups, noodles. Never put it in deviled eggs, that sounds real good, I will have to try that one.
pjracz10 at 5:26PM on 05/22/09
Has anyone seen the post on homemade sriracha recipe on the WhiteOnRiceCouple's Blog? It looks great!
I am planning to make it this weekend, even though I am not sure what I am going to make with it, yet. Yum!!!
Cheers,
~ Paula
Paula Maack at 5:41PM on 05/22/09
mix with mayo for topping for fish tacos
ocarol at 2:34PM on 05/23/09
If I thought I could smuggle a bottle into Fenway, I'd be eating hot dogs with sriracha tonight. As it stands, I've mixed it into fried rice and put some in my morning omelette.
It's in my locker at grad school - every time some student group orders pizza (ie. every two days on average), it reappears.
shoneyjoe at 2:49PM on 05/23/09
Chicken tacos with guacamole and Siracha! http://www.flickr.com/photos/silbee_eats/3560757367/
mediocrepop at 9:22PM on 05/24/09
My Sriracha recipe is taking tilapia, rubbing it with sriracha and ginger-garlic paste (found in Indian stores), breading it and pan-frying it. Cut it into nugget size and served it as an appetizer/snack this weekend, but some nights I eat it for dinner.
inothernews at 12:00PM on 05/25/09
One more thing that I didn't do, but I love to eat my pizza with ranch and sriracha. I put both sauces on a plate and make a little mixing spot with both. Super yum.
inothernews at 12:04PM on 05/25/09
I only add it as a flavoring as I am not that into the spiciness of it but do enjoy its flavor. I put it in my deviled eggs today and my burgers...that's about it. I know...BORING!! ; )
arm1970 at 1:46PM on 05/25/09
Sriracha is okay, but I don't really get the hype. I guess in a ketchup loving world, this condiment is a pretty apt replacement.
I prefer the savory punchy heat of their garlic chili paste. I don't dig the sweet goopey-ness of sriracha.
fuuchan at 2:10PM on 05/25/09
The husband grilled some beef with sriracha in the marinade:
- peanut butter, sesame oil, shoyu, sriracha
- shoyu and sriracha
We also used sriracha as a dip for cauliflower with Kewpie mayonnaise, as described here:
http://cassaendra.blogspot.com/2009/05/doin-cha-cha.html
Later in the week, we'll probably do the shoyu + sriracha marinade with sliced pork loin instead, and use it in Vietnamese summer rolls with a nuoc cham dip. Any leftovers will probably be fried together with Thai basil and peppers.
Cassaendra at 4:24PM on 05/25/09
Love the stuff! I was happy to see that someone else has it with mac and cheese. (I thought I was the only one who did that!)
I use it in marinades, salad dressing, curry, on the side of Chinese food, and with Thai noodles - yum!
Great ideas here - I'm going to try several of them.
foodinrealtime at 6:12PM on 05/25/09
Just today we used it to spice up some Indian Butter Chicken. Mmm Mmmm MMMMM!
GretchinF at 1:19AM on 05/26/09
Great responses, I am so glad that everyone is so into this Weekend Cook and Tell! The round up is slated for Wednesday afternoon, make sure to get all of your recipes and photos in by then!
Caroline Russock at 1:39AM on 05/26/09
I put sriracha on everything especially with noodles, but any rice dishes and dumplings are really tasty. It works with burgers, sandwiches. There's no limit as to what you can use with sriracha; hence it is my preferred condiment.
mcdoughney at 4:55PM on 05/26/09
My recipe is for a Sriracha Birdie Burger. Whipped this one up on Sunday:
The burger part: Cook a 1/3-lb patty (preferably 80%) with your favorite seasonings, however you like it. (Standard medium-rare for me, with some salt.) Grill it, skillet, whatever. Add a slice of your favorite cheese after you flip. (I use cheddar or American, but try some mozzarella, pepper jack, etc.)
The birdie part: Make 2 "bird-in-a-nest" slices. Take 2 pieces of your favorite burger-sized sliced bread. Tear a slightly-larger-than-egg-sized hole in the middle of each, and butter one side (or melt some butter on a skillet). Pu the 2 holey slices on the skillet on medium heat, and crack an egg into the middle of each. Let it cook about halfway through (watch the whites whiten) and flip. Finish cooking, and place slices on a plate.
Sriracha time: Drizzle this over one bird-in-a-nest slice. Drop the burger on top (cheese side up) and cover with the second bird-in a-nest.
Eggs! Burger! Cheese! Sriracha! Awesome!
drmoze at 10:26PM on 05/26/09
Sorry, Caroline. No entry from me this week. I plan to make a homemade sriracha sauce, but this wasn't the weekend for it - too much going on to have a full-tilt chili pepper operation in my kitchen.
I thought about just having the umarice (rice and srirachi omelette) from the Tampopo, but for some reason, rather than sriracha, I kept wanting chimichurri sauce, which I had twice this weekend, instead.
Ironically, I will probably throw down some Korean BBQ Short Ribs made with a srirachi marinade either tonight or tomorrow, but for now, rather than show up empty handed, I share with you this fine clip from Tampopo (my all-time favorite movie) which demonstrates how to make umarice (and how to do so while breaking and entering, no less).
Enjoy!!
~ Paula
Paula Maack at 2:00PM on 05/27/09