Friday, January 14, 2011

Cookbook review: The Sriracha Cookbook

If you don't know about Sriracha Hot Chili Sauce, you need to.

It's a Thai chili sauce that comes in a bottle with a rooster on it (hence the term "rooster sauce"), and is pretty much the most awesome condiment ever. Outside barbecue sauce, anyway. It was named Bon Appetit's Ingredient of the Year. It's sweet, garlicky, and really hot all at once.

The Sriracha Cookbook shows you all the billion different ways you can use this sauce. My favorite is to mix equal parts Sriracha and mayo for an impromptu aioli, served with sweet potato fries. You can also mix it with ketchup for a kicked-up version of ketchup; served with regular fries, you'll never go back to plain ketchup again.

But there are other things you can do with it--make Sriracha pesto, Sriracha-sesame vinaigrette for salads, cheddar-Sriracha swirl bread, bacon-Sriracha cornbread, even make a peach-Sriracha sorbet. (That's in addition to putting it on your sandwiches, ribs, burgers, etc.)
I'm gonna be using a lot more Sriracha in the near future.

No comments:

Post a Comment