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Topic: Sriracha Lovers of the World - UNITE!  (Read 2145 times)
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LimeRiot
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« on: April 02, 2014 09:46:07 AM »


image from http://robinsbite.com/

I'm OBSESSED with Sriracha. I have at least one meal a day that either contains the hot sauce or is covered in it Smiley.

Here are a few of my favorite recipes...

Asian Inspired Tofu Tacos (could easily be done with meat if you're not into tofu)
http://www.myrecipes.com/recipe/supercrunch-tofu-tacos-50400000127536/

Maple Syrup and Sriracha Brussels Sprouts
http://soletshangout.com/maple-sriracha-brussels-sprouts/

Sriracha Roasted Chickpeas
http://forealslife.com/blog/2012/10/recipe-sriracha-roasted-chickpeas#.UZwAPGOnbD0

I recently ordered the Veggie Lovers version of the Sriracha cookbook. I can't wait for it show up.

I've also been enjoying this blog lately... http://blog.thesrirachacookbook.com/.

Anyone else share my love of the rooster? What are your favorite recipes? Have you tried making your own Sriracha?


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« Reply #1 on: April 02, 2014 10:45:14 AM »

My husband loves this stuff! Thanks for links!
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« Reply #2 on: April 02, 2014 10:57:08 AM »

Awesome!  I have cabbage stir fried with soy sauce, sesame oil and sriracha for breakfast every morning (weird, I know).   Cheesy
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« Reply #3 on: April 02, 2014 11:03:47 AM »

I adore this as well! 

not really a recipe, but I like to make a spicy mayo with it, slather it on salmon salmon fillet and bake it in the oven till done.  spicy creaminess! Cheesy
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« Reply #4 on: April 02, 2014 11:07:24 AM »

MW - not weird at all!! That sounds amazing to me. I'll have to try it. I do salads with a mix of soy and sriracha as dressing all the time.

l2e - YES! I love sriracha mayo. I make it with mayo, sriracha, sesame oil and a little rice vinegar. I can eat it with a spoon.
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« Reply #5 on: April 02, 2014 11:11:05 AM »

steak fries with siracha mayo...drool worthy!
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« Reply #6 on: April 02, 2014 12:04:57 PM »

The only way I get my husband to eat green beans: http://bethel.patch.com/groups/food-food-glorious-food/p/thanksgiving-idea-2-bacon-and-sriracha-green-beans

I have this one pinned, but have yet to try it: http://www.familyfreshcooking.com/2014/03/17/spicy-sriracha-chicken-quinoa-bowl-recipe/?utm_source=rss&utm_medium=rss&utm_campaign=spicy-sriracha-chicken-quinoa-bowl-recipe
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« Reply #7 on: April 02, 2014 01:29:03 PM »

My husband and I love this stuff! Thank you for sharing the recipe links. Smiley

If you get the chance to try the Badia brand, it is even better!
http://www.badiaspices.com/marinades-sauces/sriracha/

It is hard to find though so I usually grab a couple bottles at a time. Smiley
« Last Edit: April 02, 2014 01:31:58 PM by HSG - Reason: added link » THIS ROCKS   Logged

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« Reply #8 on: April 02, 2014 01:30:58 PM »

I have that same chicken bowl pinned, Abberoad! I'd try it with tofu but it looks soooo tasty. I'll let you know if/when I try it.
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« Reply #9 on: April 02, 2014 02:59:31 PM »

You guys are making me drool! I love the stuff!!

No recipe to share right now but did anyone else stock up on sriracha when there were complaints about the sauce factory being a public nuisance due to the "spicy odors"? haha. I seriously did just in case they had to shut down or change the recipe.

http://articles.latimes.com/2014/feb/27/local/la-me-ln-sriracha-factory-avoids-public-nuisance-designation-20140227
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« Reply #10 on: April 02, 2014 03:07:57 PM »

I totally did too, sheepBlue!! I have 2 bottles in the fridge and 3 more in the pantry Smiley.
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« Reply #11 on: April 02, 2014 03:57:42 PM »

I make chicken strips with it.  I put the sriracha on the strips before I bread them.  YUMMO!
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« Reply #12 on: April 03, 2014 04:25:51 AM »

Another Rooster fan here.  Hell's Ketchup or the Devil's?  It livens up everything from ramen noodle soup to grilled cheese sandwiches.  I forgot to try the spicy mayo.  Thanks for the reminder.
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« Reply #13 on: April 03, 2014 05:03:15 AM »

Since the men in my house wanted steak last night I made this last night for me. Had it over a bed of fresh washed Romain and it was YUM!
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« Reply #14 on: April 03, 2014 06:44:31 AM »

I make chicken strips with it.  I put the sriracha on the strips before I bread them.  YUMMO!

I do this with my fish, too! Love it.

That tofu looks soooo good, HSG. I do the same thing when my guy wants steak. Pinning this recipe for next time!
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« Reply #15 on: April 03, 2014 08:32:46 AM »

Since the men in my house wanted steak last night I made this last night for me. Had it over a bed of fresh washed Romain and it was YUM!

That looks really really good! I need to pin that recipe. I'm glad you're likin' the tofu!!
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« Reply #16 on: April 03, 2014 01:42:55 PM »

I made these quinoa cakes this week...

http://blog.thesrirachacookbook.com/post/41447880438/recipe-cajun-quinoa-cakes-sriracha-remoulade

I sauted the veggies first and also added some Cajun spices. They were good but the sriracha remoulade really stole the show. There was plenty left over so I've been dipping anything and everything in it ever since Smiley.

My Veggie-Lover's Sriracha book arrived today. I haven't looked through it in detail but the pictures look yummy!!
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« Reply #17 on: April 04, 2014 06:34:42 AM »

You're so healthy, Lime! I bet that remoulade would go great with zucchini cakes, too! Or probably anything...
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« Reply #18 on: April 04, 2014 07:36:46 AM »

Yes, it definitely would. Do you have a go-to zucchini cake recipe?
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« Reply #19 on: April 04, 2014 12:55:38 PM »

This is the one! http://www.food.com/recipe/zucchini-cakes-with-diavolo-sauce-386507

I've never made the accompanying sauce. I think the sriracha mayo would be better anyway. Wink
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« Reply #20 on: April 07, 2014 07:28:05 PM »

I made Jamaican garbonzo bean sliders with a mango salsa and a spicy jerk sauce from the Veggie Lovers Sriracha cookbook tonight. They were yummy!!
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« Reply #21 on: April 09, 2014 06:20:07 AM »

That sounds amazing. I might have to check out that cookbook. Keep reporting your results, Lime.

I brought leftover chicken tenders to make a sandwich for lunch today, but dang-it, I forgot I wanted to bring some Sriracha mayo to go with it! I'll try not to think about how much better it could have been when I eat it today.
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« Reply #22 on: April 09, 2014 08:03:12 AM »

Oh boo, Abeeroad! I'll try not to remind you about how much better it would have been with sriracha mayo Cheesy.
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« Reply #23 on: April 13, 2014 02:25:35 PM »

My daughter has just about every meal with some kind of hot sauce; we usually have 5 different kinds in the fridge. I got into it as well, so I'm eating my breakfast with the stuff now (usually have rice and fish for breakfast, har-har, I'm not eating pancakes with Sriracha!).
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« Reply #24 on: April 14, 2014 12:26:00 PM »

I am going to be making honey siracha wings this weekend!  Hopefully they turn out as good as some that I had when we ate out a while back
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« Reply #25 on: April 15, 2014 07:41:48 AM »

I am going to be making honey siracha wings this weekend!  Hopefully they turn out as good as some that I had when we ate out a while back

YUM!!
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« Reply #26 on: April 15, 2014 05:44:07 PM »

How did they turn out, Lindy? They sound yummy. I like the combo of sweet and spicy.

I made deconstructed falafel bowls for dinner last night - lettuce, roasted chick peas, tabbouleh, cucumber, hummus and a cucumber yogurt sauce. Guess what I smothered the top of it with?? Cheesy
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« Reply #27 on: April 16, 2014 03:49:56 PM »

I haven't made them yet!
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« Reply #28 on: April 28, 2014 01:41:44 PM »

I made honey-sriracha snap peas last night. I steamed the peas then stirred in the honey-sriracha mixture.

I used this recipe as an ingredient proportion guide: http://www.barefeetinthekitchen.com/2014/01/sriracha-honey-roasted-green-beans-recipe.html

My husband added more sriracha, of course.
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« Reply #29 on: April 29, 2014 08:27:08 PM »

Yum, Abbeeroad! Those look delicious. Pinned it! I usually do roasted broccoli or brussels sprouts and that's getting a little tired. I'm going to do beans next week.

I made this yesterday... http://veganyackattack.com/2014/01/22/quinoa-cauliflower-bowl-with-almond-sriracha-sauce/. There is a little bit of sriracha in each element Smiley. I especially like how the quinoa was prepared.
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« Reply #30 on: June 19, 2014 05:47:51 AM »

Made this recipe last night:
http://www.meldingmagic.com/2013/10/fish-tacos-with-cabbage-slaw-and-spicy.html

And it was Yum! Only needed 2 things: a touch more salt and another T. of Sriracha in the sauce. Keeper!
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« Reply #31 on: June 19, 2014 06:12:44 AM »

Were planning fish tacos for Sunday, I will try this!
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« Reply #32 on: June 19, 2014 06:45:51 AM »

Think you guys will like it. We used tilapia and they were great for this recipe. The fish taste was mild enough not to over ride the other flavors. Smiley
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« Reply #33 on: June 19, 2014 06:50:27 AM »

We have croppie and bass from our pond in the freezer, although we might just make a day of fishing out of it and try for fresh.   Smiley
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« Reply #34 on: June 19, 2014 07:25:42 PM »

That sauce looks incredibly delicious!! I am pinning and I think I have to make it this weekend. Think it would be good with black beans or grilled veggies instead of fish? Yuuuummmmm.
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« Reply #35 on: June 20, 2014 02:37:36 AM »

It would be a different kind of taste, but good all the same. Smiley

Also the sauce calls for sour cream, I used Tofutty sour cream, and it was yummy with no taste difference.
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« Reply #36 on: June 20, 2014 02:42:03 PM »

I'm going to have to try the maple syrup/sriracha brussel sprouts and the green beans...I'm looking to change up some of my regular sides.
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