Salads

Sriracha Wedge Salads

March 3, 2016 The Culinary Chronicles2 Comments

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.

I’ve watched things like Band of Brothers (I know, I was nearly 15 years late on that), House of Lies, a bunch of teenie-bopper movies and documentaries like Sriracha. Yup….I said Sriracha.

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:

Happy Sriracha Adventures!

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Sriracha Wedge Salads
Serves 4

Ingredients:

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
kosher salt
black pepper
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.

Enjoy!

Oven Baked Portabello Fries with Sriracha Mayo

April 4, 2014March 30, 2015 The Culinary Chronicles2 Comments

I am a French Fry Monster.

Those crispy, delectable, fried potato-goodness are my vice. But oh–what a glorious vice it is!

But seeing how it’s probably not the best idea for me to inhale my weight in fries (though I may or may not have tried before), I’ve got to find alternatives to get my crunchy fix in.

And these Oven Baked Portabello Fries fulfill that craving quite well.

Thick portabello mushroom strips are rolled into an egg white mixture and then coated with toasted panko breadcrumbs. After a short tanning in the oven, they come out wonderfully crunchy and not the least bit mushy on the inside. And let me tell ya, these beauties are totally crisp. By toasting the panko and then baking the fries on a rather high heat, they’re able to get that wonderful crunch I love when I go to town on traditional potato fries.

Did I mention that they get dunked into a Sriracha Mayo?

You’re welcome.

ps. They’d also be fantastic wrapped up in tortillas with some Avocado-Cabbage Slaw to make some killer veggies tacos.
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Oven Baked Portabello Fries with Sriracha Mayo
Serves 2

Ingredients:

Sriracha Mayo
½ cup mayonnaise
1 tablespoon Sriracha
½ teaspoon garlic salt
½ teaspoon onion powder
¼ teaspoon cayenne powder
½ teaspoon fresh lemon juice
1 teaspoon minced parsley
kosher salt
black pepper

Fries
1½ cups panko breadcrumbs
1 tablespoon vegetable oil
2 egg whites
1 tablespoon water
½ teaspoon chopped thyme leaves
1 teaspoon garlic powder
1 teaspoon onion powder
¼ teaspoon cayenne powder
2-3 dashes hot sauce
¼ teaspoon black pepper
kosher salt
cooking spray
1 large portabello mushroom cap or 2 medium sized portabellos
½ teaspoon minced parsley

Whisk the first seven ingredients for the Sriracha Mayo in a bowl. Season with kosher salt and black pepper as needed. Cover and set aside in the refrigerator.

Preheat the oven to 475˚ F.

In a large skillet, toss the panko with the oil. Toast over medium heat, stirring, until golden brown. Set the toasted panko into a dish.

In another bowl or shallow dish, whisk together the egg whites, water, thyme, garlic powder, onion powder, cayenne powder, hot sauce, black pepper and ¼ teaspoon kosher salt.

Take a wire rack and place it over a baking sheet. Lightly coat the rack with cooking spray.

Slice the mushrooms into long strips approximately 1/3 – ½ inch in width. One slice at a time, dip the mushroom into the egg white mixture and then into the breadcrumbs. Use your fingers to gently press the breadcrumbs into the mushroom slice to coat well. Lay the coated mushroom slice on the wire rack. Continue with the remaining ingredients.

Spray the tops of the mushrooms with cooking spray and bake for 20-25 minutes. Flip the mushroom fries halfway through the baking process and spray the tops with cooking spray before returning them back into the oven. The fries are done when they are golden brown. Remove them from the oven and sprinkle them with additional kosher salt and parsley. Serve hot with the Sriracha Mayo.

Appetizers/Small Plates · Giveaways · Vegetables/Vegetarian

Sriracha Deviled Eggs + The Pioneer Woman Holiday Cookbook GIVEAWAY!

November 4, 2013March 24, 2016 The Culinary Chronicles80 Comments

As my nephew, Lucasaurus, would say…..

Oh Yea! Oh Yea! Oh Yea!

The other week I came home to a package on my doorstep from the fabulous Ree Drummond (The Pioneer Woman). Within seconds I ripped it open to find a lovingly signed copy of her new cookbook – The Pioneer Woman Cooks: A Year of Holidays

Over a 100+ lip-smackingly delicious recipes that are just darn gorgeous. And perfect for any holiday from Valentine’s Day to Cinco de Mayo to Turkey Day and heck–even game day!

I was already drooling from the ravishing photos when I came across the page for Sriracha Deviled Eggs. Sriracha? Deviled Eggs? Football Finger Foods? YES, PLEASE!

And let me tell ya……they are darn good and so quick and easy to make! Ree describes them as “with a Spicy Asian kick“—just like me 🙂

In celebration of Ree’s new cookbook, I’m giving away (3) signed copies of it! Yup–you read correctly… THREE COPIES!

There are six (6) different ways to enter (increase those odds, Baby!) ~~To Enter, please be sure to leave a separate comment for each indicating which of the below you did~~ This Giveaway has ended- THANKS!

Leave a comment sharing what is your favorite holiday dish to make;
Subscribe to The Culinary Chronicles & get automatic emails when new posts are published (If you already Subscribe, leave a comment indicating so);
Like our Facebook Fan Page (If you already “Like” us, leave a comment indicating so);
Follow @CulinaryChron on Twitter (If you already Follow us, leave a comment indicating so);
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The deadline to enter is ~~Thursday, November 7th at 5pm (PST)~~ This Giveaway has ended – THANKS! and the winners will be notified the next day. Good Luck!

Thanks so much to The Pioneer Woman for sponsoring this giveaway! And don’t worry Bella, I won’t give away our copy.

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Sriracha Deviled Eggs
Makes 24

Ingredients:

1 dozen hard-boiled eggs (peeled, sliced open, and yolks removed)
1/4 cup mayonnaise
3 tablespoons Sriracha
1 teaspoon rice vinegar
Salt and pepper to taste
Black sesame seeds, for garnish

Mix the yolks with the mayonnaise and Sriracha. Then add the rice vinegar, salt, and pepper. Mash it and mix it together until the mixture is smooth. It will be a little on the thin side. Spoon the filling into the egg halves. Then sprinkle a few black sesame seeds on top.

Note: I opted to use a piping bag with a decorative tip to fill the eggs and topped them with a sprinkle of paprika and some chives—but the eggs are just as delish as is.

Recipe from The Pioneer Woman Cooks: A Year of Holidays

Seafood

Sriracha Crab Cakes–Bringing the heat to Valentine’s Day!

February 14, 2013 The Culinary Chronicles9 Comments

Oh l’amour…..

However, if you’re like the gazillion of other folks out there, you may be still scrambling to solidify your plans to woo your loved one.

So let a sistah help you out……..skip the overpriced restaurants with the “meh” prix fixed menus and jump in the kitchen to cook a delish meal for your sweetie.

But that doesn’t mean you need to slave away in the kitchen all day to impress your Boo. In fact, not only are these Sriracha Crab Cakes super easy to make but they are sure to BRING THE HEAT to your Valentine’s Day!

The crab cakes are jammed pack with lump crab and have a wonderful kick of heat from the Sriracha and jalapenos. Oh yea…..

Pair them with a bright bottle of bubbly and chocolate covered strawberries and BOOM! Instant recipe for love.

You’re welcome 🙂

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Sriracha Crab Cakes with Spicy Remoulade
Serves 2 entrees or 4 appetizers

Ingredients:

Crab Cakes:
1 tablespoon Sriracha hot sauce
1 large egg white
2 tablespoons sour cream
1 tablespoon mayonnaise
2 teaspoons lemon juice
1/8 teaspoon paprika
1 garlic clove, finely minced
12 ounces cooked lump crab
1 red jalapeno, seeded and minced
2 scallions, chopped
2 tablespoons chopped parsley
¾ cup panko breadcrumbs, divided
kosher salt and black pepper to taste
4 tablespoons vegetable oil
2 tablespoons unsalted butter

Sauce:
½ cup sour cream
1 tablespoon mayonnaise
½ tablespoon Sriracha hot sauce
2 pinches cayenne pepper
1 teaspoon fresh lemon juice
kosher salt and black pepper to taste

Begin preparing the crab cakes by whisking together the Sriracha, egg white, sour cream, mayonnaise, lemon juice, paprika, and garlic. Once combined, gently fold in the crab meat, jalapeno, scallions, parsley and ¼ cup of the bread crumbs. You may add additional breadcrumbs if the mixture is too wet. Season with salt and pepper to taste. Divide the mixture into fourths and form each portion into equal sized patties. Dredge the crab cakes with the remaining breadcrumbs. Cover the crab cakes and refrigerate for at least 30 minutes.

Prepare the sauce by whisking together the sour cream, mayonnaise, Sriracha, cayenne and lemon juice. Add salt and pepper to taste and refrigerate for at least 10 minutes.

Heat a large skillet or cast iron on medium heat. Melt the 1 tablespoon butter into 2 tablespoons oil, swirling the liquid around the skillet. In batches, fry two of the crab cakes for 3-4 minutes on each side, until they are golden brown and heated through. Remove the crab cakes and wipe the skillet with a paper towel before adding the remaining butter and oil. Fry the remaining two crab cakes.

To plate, drizzle some of the sauce of each over each of the crab cakes and sprinkle additional chives and minced jalapeno over the top. Serve with additional lemon wedges.