Hot Stuff…. Is Sriacha the new king of condiments??

The condiment for 2011.....red chili sauce...

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.

Oh, my beloved Kitchen Aid roasting sheet....

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.

All nice and golden....lovely...

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!

Love the bits of red chili sauce on the green.....so pretty

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
  • 2 1/2 lbs. chicken wings (12 to 15 wings)
  • 1/4 cup (more if desired) Huy Fong Foods
    Sriracha Chili Sauce
  • 1/2 cup (1 stick) butter or margarine, melted
  • 1 Tbsp. of Worcestershire Sauce (optional)
  1. Split wings at each joint and discard tips.  Pat dry.
  2. Place on a rack in a roasting pan and bake at 425 degrees for 1 hour;
    turning halfway through cooking time.
  3. Combine butter, Huy Fong Foods Sriracha
    Chili Sauce
    , salt, and Worcestershire sauce.
  4. Dip wings in hot sauce mixture to coat completely. Dive it!
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8 Responses

  1. rafizzaris reblogged this on rafizzaris.

  2. I’ll give it a try. The gas may kill me afterward, but it looks delicious.

  3. You will not be sorry writerdood…promise.

  4. Isn’t it great stuff?? The other two hot sauces that I like are Cholula Chipotle (when I want a slightly smoky taste with the heat) and Sambal Oelek (it’s really good in soups).

  5. I saw Sambal Oelek on the Huy Fong website….I’ll look for it!! Thanks…

  6. I put Cholula Original on everything it seems. Not too fond of the Sriracha, but those are my taste buds talking. Everybody has their preference. But, I do like to spice my foods up.

    One pepper that is beyond hot is the sili (sp?) pepper from the Philippines. When I was there, I ate what I THOUGHT was a green bean, but turned out to be a sili pepper. I thought I was going to die, but I didn’t want to let anyone know what I had done (it was a stupid move). Those thin little things are potent! I think they have them at H-Mart, but it’s been a while since we went there.

  7. Love this sauce! been using it on everything to zip up flavor! It enhances and intensifies at same time! Don’t hide this in the back of your frig, put in on the door for easy access and try it in everything from soups to eggs! :o) YUM!

  8. These brussel sprouts sound fantastic! Can’t wait to try them! Sriracha is one of my faves – on everything! Thanks for sharing!

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