Friday, January 28, 2011

The GOD of all hot sauces

Firstly, sorry my photography sucks, but it was taken with my phone while cooking, so a little blurriness is to be expected. Secondly, it's not even really doing this justice to call it a mere hot sauce, but srirachi thai chile sauce is an absolutely indispensable resource for any cook from the haughtiest fine dining spot to a simple home cook wanting to broaden his/her horizons. It's known by a few nicknames, such as the red rooster, or the kickin chicken because of the rooster on its' label (if you live in georgia, beware, kickin chicken also refers to wild turkey 101, which is not so food friendly). It's texture is more of a paste than the traditional hot sauce, but don't be scared away. It's hot, but not overly so, with a pleasant acidity and some good garlic flavor to it as well. It is so really just need to have a bottle of it in the fridge for any occasion. I will lay out a few good ways to use it, but really just start subbing it in for hot sauce in your normal recipes and then just play around with it.

Srirachi Mignonette - for all the oyster lovers out there

1/8 c champagne vinegar
1 tsp srirachi
1 shallot, diced FINE (sub a 1/4 of a red onion if you don't have a shallot)
1 tsp honey
1 tsp fresh ground peppercorns
Juice of 1 lemon
1 tsp fresh thyme

1)Mix all ingredients together and let sit for 1 hour. Serve over chilled oysters and slurp away

Srirachi Aioli - delicious on anything

2 egg yolks
1 pinch salt
1 clove garlic, minced
1 cup plus 2 tblsp olive oil
3 tblsp srirachi

1)add salt, egg yolks, garlic, and srirachi to blender. Puree till eggs are lightly frothy
2)SLOWLY, drizzle oil in to blender (while still running, sorry if that's obvious) until the mixture forms into a thick mayonnaise. ***Note:you may or may not need the 2 tblsp of oil, you will have to judge the thickness of your mayo

Use this as a dip for any fried seafood. Drizzle it over pork chops, smear it on crostini, make a sandwich with it. Like I said, good on just about anything

Srirachi Honey - the easiest recipe I will ever post

2 parts honey
1 part srirachi

1)Whisk I said easy.

This sauce is amazing for the grillers out there. Brush it on shrimp, pork chops, chicken, steaks, scallops, veggies, or anything else you can cook on your grill. Just do it towards the end of the cooking process so that the sugars don't burn too much. It's also great as a dipping sauce for crab fritters, stuffed artichokes, or used as a sauce for a piece of swordfish perhaps.

Thai Chile BBQ Sauce - works great as a marinade or a completed sauce

1 tsp fresh ginger, grated
1 stalk lemongrass, pounded (just hit the stalk with the flat of a knife to release it's oil/juices)
1 cup brown sugar
3 tblsp molasses or cane syrup
1/3 cup srirachi
1 1/2 cup apple cider vinegar
1/2 cup apple juice
6 oz coca-cola (NOT PEPSI :)
1 cup tomato paste
1 clove garlic, minced
1 tblsp worcestershire sauce

1)Combine all ingredients in a pot over medium-low heat and cook 60-90 minutes, stirring occasionally. Remove lemongrass and use as mentioned above.


They have two seating
sections: “Foolhardy” and
“Flat-Out Crazy”

The waiter comes around
with a pepper mill —
as a joke

The hallway leading to
the bathrooms is a
designated fire lane

The food is free,
but water is $10 a glass

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