Ok, let me just say that I have seen Sriacha sauce sitting on the tables of many Thai restaurants(though it’s actually made in California at Huy Fong Foods), and never tried it. It just looked….so RED…so incendiary….so….dangerous??? Oh, the shame of that cowardice….and the time lost.
A puree of fresh red jalapenos, vinegar, garlic powder, sugar and salt….I now use Sriacha constantly. In Maine, I made(more like made up) something I saw on Joseph Leonard’s menu(my son’s fav restaurant in the west village)….roasted brussel sprouts Sriacha. So I humbly offer my own version. Wash, trim and half your sprouts….and preheat oven to 400 degrees.
Toss them with olive oil and salt….and spread out cut side down on a roasting pan. Ok, they don’t all have to be cut side down, but it pleases my sense of order…you know it is. Flip over about 15 minutes in and give them another 10 or so in the oven, until they look like this.
Sriacha time!! Squeeze it on…you can always add more later, if you like really hot stuff….
Toss them to coat evenly, and serve to delighted eaters!
Even if you think you don’t like brussel sprouts(and I kinda always avoided them, as I had only experienced the oversteamed, drippy, dreary variety-ugh)….these will be a revelation. Seriously. They’re that good.
It’s Friday people! SO put some Sriacha on something this weekend….(a recipe follows for Sriacha Wings….my Friday gift to you-oh, and mayo mixed with Sriacha makes a nice dipping sauce)….be nice, don’t throw rocks, maybe buy a pumpkin…and come home safe, ’cause we miss you! ♥
- Buffalo Chicken Wings with Sriacha
- Split wings at each joint and discard tips. Pat dry.
- Place on a rack in a roasting pan and bake at 425 degrees for 1 hour;
turning halfway through cooking time.
- Combine butter, Huy Fong Foods Sriracha
Chili Sauce, salt, and Worcestershire sauce.
- Dip wings in hot sauce mixture to coat completely. Dive it!