I’m rather obsessed with video streaming on Amazon Prime and in fact, a bit embarrassed to divulge how much binge watching I’ve done over the past several months….ok, more like year. Like Netflix, it’s just too easy to either continue on with the next episode of whatever show I’ve gone crazed for or check out some flick I hadn’t heard of before.
Like millions of others, I adore the Thai influenced chili condiment. I keep a bottle at work, packets in my purse and my home is never without it. But to give me some cred, I was chugging Sriracha long before it had such an insane cult following as it was basically in my bottle as a baby–being the standard condiment for Phở.
After the quick documentary, I was inspired—to consume lots more Sriracha. What can I say? Product placement works well on me. So I jumped in the kitchen and rummaged around a bit to see what things I could throw together. And this is what I came up with…
Sriracha Wedge Salads!
What?! Why haven’t I ever thought of it before?! I love classic wedge salads–mostly because it’s one of the greatest ways for me to enjoy blue (or is it “bleu”?) cheese dressing. I get that bleu/blue cheese isn’t for everyone….it’s piquant, tangy and can be a little stanky–but in a good way! Which is why a crisp and chilled iceberg is a wonderful pairing for it.
I doctored up my easy bleu/blue dressing with a hefty portion of Sriracha and BOOM! The Sriracha Angels Sang!
The dressing keeps well in the fridge for about a week—so go crazy and make a double batch to dunk some crispy wings/fries/ calamari in, smother over burgers or whatever your Sriracha-lovin’ heart desires!
Need some other ideas to spread the Sriracha love with? How about:
- Sriracha Crab Cakes
- Oven Baked Portabello Fries with Sriracha Mayo
- Sriracha Deviled Eggs
- Spicy Tuna Hand Rolls
- Crispy Crab and Avocado Wontons
Happy Sriracha Adventures!
Sriracha Wedge Salads
¼ cup buttermilk
½ cup low fat sour cream
1 heaping tablespoon Sriracha hot sauce, more to taste
2 heaping tablespoons low fat mayonnaise
1 finely minced garlic clove
1 tablespoon lemon juice
1 teaspoon lemon zest
½ cup bleu cheese (blue cheese) crumbles
1 head iceberg lettuce, cored and cut into quarter wedges
¼ cup thinly sliced red onions
4 slices crispy bacon, chopped
1 cup diced tomatoes
2 tablespoons chopped Italian parsley
In a small bowl, whisk together the buttermilk, sour cream, Sriracha, mayonnaise, garlic, lemon juice, and lemon zest. Stir in a few pinches of kosher salt and black pepper until combined before mixing in the cheese. Cover and refrigerate for 30 minutes.
Place the 4 lettuce wedges on separate plates. Take the Sriracha Bleu Cheese Dressing from the fridge. Stir the dressing and drizzle a few spoonfuls over each wedge. Top each wedge with the sliced red onions, bacon, diced tomatoes and Italian parsley.