The Sriracha Cookbook: 50 "Rooster Sauce" Recipes that Pack by Randy Clemens PDF

By Randy Clemens

ISBN-10: 1607740036

ISBN-13: 9781607740032

You’ve drizzled the addictively highly spiced chili sauce over your breakfast eggs, noodles, and French fries, yet now it’s time to take your Sriracha obsession to daring, new heights. nutrition author and educated chef Randy Clemens provides 50 palate-expanding recipes that utilize Sriracha’s savory punch, similar to: highly spiced Ceviche, Honey-Sriracha Glazed Buffalo Wings, Bacon-Sriracha Cornbread, the final word Sriracha Burger, Peach-Sriracha Sorbet, and more.

Named Bon Appétit’s factor of the 12 months for 2010, the piquant pureé of chili peppers is among the few kitchen standbys loved by means of adventurous chefs of all stripes—from big name cooks to varsity freshmen—who enjoy its brilliant, flexible stability of ketchup-like sweetness, garlicky pungency, and simply the correct amount of spice. even if you’re a die-hard fan or a up to date convert to the respected “rooster sauce,” you’ll love including warmth, intensity, and an exciting Southeast Asian twist for your dishes past only a tableside squeeze.

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Use your hands to squeeze out as much water as possible from the greens. Squeeze several small handfuls hard to wring them really dry. Put the blanched collard greens, flour, cilantro, chiles, and salt in a food processor. Pulse several times to combine, then whirl the mixture for about 30 seconds. With the machine running, add the warm water to form a smooth ball of dough. Turn the dough out onto a work surface and roll into an 8-in-/20-cmlong snake. Cut into eight pieces. Working with one piece of dough at a time, roll into a 6-in/15-cm circle, brush with ghee, fold in half, brush with ghee, and fold in half again.

Ideally, the bulgur has absorbed all of the water; if it hasn’t, drain it thoroughly. Pour the dressing over the bulgur and toss to coat. Let the bulgur sit and soak up a bit of the dressing, at least 15 minutes, or cover and chill it overnight. When you’re ready to serve, add the parsley and mint to the bulgur and toss again. Add the cucumber and tomatoes, if you like, and toss to combine. Serve immediately. Once the vegetables have been added, the tabouli doesn’t hold up quite as well, because the tomatoes, in particular, tend to turn a bit mushy, but you can cover and chill up to 2 days as leftovers.

Repeat all the way around the grapefruit so you have a fully peeled—pith included—grapefruit. Hold the fruit over a bowl and cut out each section, leaving the membrane separating the sections behind. When all the fruit is cut out and in the bowl, squeeze any juice out of the membrane and then discard the membrane, reserving the juice. Set aside. In a large salad bowl, whisk together 1 tbsp of the collected grapefruit juice, the grapefruit zest, olive oil, garlic, salt, and ground mustard. Adjust the seasoning.

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The Sriracha Cookbook: 50 "Rooster Sauce" Recipes that Pack a Punch by Randy Clemens


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