Step aside kale detox and juice cleanse. It’s the new year, and I’m having a BLT. Not just any BLT, mind you, but a two-fisted BLT, sandwiched between crusty country levain bread, layered with creamy slices of avocado and smears of sriracha-licked mayo. What’s more to say? Happy 2015 to you!
Bacon, Lettuce, Tomato and Avocado with Sriracha Mayo
2 tablespoons mayonnaise
1 teaspoon Sriracha
2 thick slices country style bread
1 to 2 lettuce leaves
2 to 3 slices vine-ripened tomato
2 to 3 slices crisp cooked bacon
1/2 ripe avocado, sliced
Whisk the mayonnaise and Sriracha in a small bowl.
Lightly toast the bread. Smear the mayo over each slice. Top one bread slice with lettuce, tomato, bacon and the avocado. Top with the remaining bread slice. Enjoy.
~ Grilled Chicken Skewers with Sriracha Lime Marinade ~
I would like to share my favorite no-fail marinade that will carry you through the summer grill season. It’s downright addictive with a blend of spicy Sriracha, tangy lime and thick Dijon mustard. I made this last week for a mess of shrimp we grilled up for our Solstice party, and they disappeared before you could say “Sriracha Shrimp.” It left me craving more, so I made another batch the next day and used it to flavor these chicken skewers and another round of shrimp for an easy outdoor dinner party. What I love about this marinade is that it tastes great on everything it coats. Try it on skirt or flank steak, firm fleshed fish, portobello mushrooms and provencal vegetables. Just like a best friend, it won’t let you down. Continue Reading Grilled Sriracha Marinated Chicken Skewers
~ Flank Steak, Spicy Green Chiles, Beer and a Grill ~
If the weather is so hot that it feels like it’s shouting at you, then why not shout back with this spicy, peppery recipe for grilled flank steak? There is nothing soft-spoken about steak marinated in a fiery beer bath or its 3-chile dipping sauce. Sharp, fragrant and heady with stout, lime and sriracha, the marinade tenderizes the beef as it soaks overnight and soaks up the flavors and just enough spice without overwhelming. The sauce is inspired by Zhoug, a Yemeni condiment that’s a cross between chimichurri and harissa, which is a match made in heaven. Serve on skewers for fun party food and be sure to pass the beer and tequila for a bold and jazzy meal to beat the heat.
Grilled Flank Steak Skewers with Spicy Green Chile Sauce
Serves 4-6 as a main course
3 cloves garlic, minced
1/2 cup dark beer or stout
1/4 cup lime juice
2 tablespoons sriracha or hot sauce
2 tablespoons dark brown sugar
1 tablespoon olive oil
2 teaspoons cumin
2 teaspoons chipotle chili powder
2 teaspoons paprika
2 teaspoons salt
1 teaspoon freshly ground black pepper
2 pounds flank steak, cut against the grain in 1 inch strips
Whisk all of the marinade ingredients together in a small bowl. Place flank steak strips in a resealable plastic bag or glass container with a lid. Pour marinade over and turn to coat. Cover and refrigerate overnight.
Remove steak from marinade 30 minutes before grilling. Discard the marinade. Prepare grill for high heat. Thread strips on pre-soaked bamboo skewers. Grill over direct heat, turning once, 5-6 minutes each side for medium-rare. Serve with Spicy Green Chile Sauce (recipe below).
Spicy Green Chile Sauce (Zhoug)
Makes about 2 cups
Place peppers and garlic in the bowl of a food processor. Pulse until finely chopped. Add cilantro, cumin and salt. Briefly pulse to combine. Transfer to a glass jar. Pour olive oil over to cover. Store in refrigerator for up to 5 days. (The flavors and heat will diminish with time).
Note: When you make the zhoug, be sure to take a tiny taste of your peppers. If a pepper is too fiery for your taste, then carefully remove some or all of its membranes and seeds without coming in contact with your skin.
Salmon, cauliflower, sriracha and a little parsley.
Salmon, cauliflower and sriracha come together beautifully in this easy
and healthy recipe. The heat of the sriracha is tamed by baking, while it amplifies the flavors of the salmon and cauliflower. It’s delicious as is, or serve it with a dollop of Roasted Pepper and Sriracha Sauce. Can you tell that I love sriracha?
Sriracha Salmon and Cauliflower Serves 4
2 tablespoons olive oil
2 teaspoons sriracha
1 salmon filet, 1 1/2 – 2 pounds
1 small cauliflower, trimmed, broken into florets
Freshly ground black pepper
Fresh parsley for garnish
Roasted Pepper and Sriracha Sauce
1 large red bell pepper, roasted, skinned
1 tablespoon olive oil
2 teaspoons sriracha
1/4 teaspoon salt, or to taste
Preheat oven to 350 F. Whisk olive oil and sriracha together in a small bowl. Arrange salmon in a baking pan. Brush with the sriracha oil.
Slice cauliflower florets in 1/4 inch pieces and place in a bowl. Pour remaining oil over the cauliflower and toss to coat. Scatter the cauliflower around the salmon. Sprinkle salmon and cauliflower with salt and pepper.
Bake in oven until salmon is cooked through, about 30 minutes, depending on thickness of the fish. Garnish with parsley. Serve with Sriracha Roasted Pepper Sauce.
To make the sauce, combine all of the ingredients in a bowl of a food processor. Puree to form a smooth sauce.