We love Sriracha sauce and love sharing with you our Sriracha sauce finds. This time we campare two more grocery store shelves’ versions of Sriracha sauces from Kikkoman and H.T. Trader (Harris Teeter), along with the venerable Huy Fong Tuong Ot Sriracha (Rooster Sauce). The latter is commonly called “Rooster Sauce” because of the rooster on the label.
HotSauceMinute 002 – We’re eating our famous Sriracha Garlic Wings. Our 4th of July leftovers taste just as good the second time around.
Here’s the link to the recipe and our version with Marilyn’s Blue Cheese Dip as well.
The Sriracha Cookbook – 50 Rooster Sauce Recipes That Pack a Punch
The newest and most unique Sriracha Sauce cookbook is about to hit the shelves, and the author Randy Clemens himself has written a guest blog post for us. Read on…
Hi. My name is Randy Clemens, and I am a Sriracha-holic. Back when I was in high school, a friend of mine – we’ll call him Phi… because that’s his name – frequently had me over to his house just to hang out and be teenagers and all that. But besides the camaraderie, I was always ready to come over at a moment’s notice for some of his mom’s AMAZING Vietnamese cooking.
Lemongrass? Jackfruit? Fish sauce? What are these flavors and where have they been all my life?! Then, one day, it happened. I had stayed the night, and she had made a huge pot of fried rice for us for breakfast. And there it was… sitting on the table in all of its regal red glory. Waiting for me.
Sriracha? This looks interesting!
I was no stranger to hot sauce for breakfast; Tabasco on hash browns is still one of my favorite Sunday morning indulgences. But this… this was different. I drizzled a touch of this so-called “rooster sauce” on my heaping mound of rice and dove right it. It was like I could hear Aladdin and Jasmine singing “A Whole New World” in my head. I was on that magic carpet! O Sriracha! What took me so long to find you?
From then on, I didn’t just want Sriracha; I needed it. I went through the typical “Sriracha on Everything” phase that I think all Sriracha neophytes encounter. But over the years, I started learning to appreciate it not only as a condiment, but also as a cooking ingredient. The heat of the chiles perked up with the acidic tang of vinegar, balanced out a bit with a touch of sugar, all married together with the holy pungency of garlic? It seemed the food was practically begging me to use Sriracha in my cooking. It just sounded like it would work so well… and oh, did it ever.
The more I played around with incorporating Sriracha into my favorite recipes, the more I became addicted. It wasn’t just for Asian food anymore, either. Oh no, the flood gates had been opened and the streets ran red with rooster sauce. Nothing was safe. Nothing was sacred. And it became easier for me to get my fix over time. No longer did I have to head to the Asian market to pick up a bottle. I could get it at Ralphs or Wal-Mart if I wanted to. It started popping up on TV – Emeril, Martha Stewart, Top Chef – you name it, if there was such a thing as Sriracha stock, I would have bought 20 bajillion shares.
There were some haters in the mix, calling it “Hipster Sauce” and other disparaging names, just because it was becoming popular. Some argued that all it did was make food taste like Sriracha (and so what btw? Sriracha is delicious!). But I felt compelled to share my recipes… to dispel this notion that Sriracha was just a one-trick pony. To stand up for the hot sauce that I knew and loved so damn well! But how? I wanted to put together a Sriracha cookbook, but I didn’t know the first thing about where to start.
I was lamenting to a friend – we’ll call her Sandra… because that’s her name – that I had been thinking about writing this cookbook about Sriracha, and she kind of cut me off and said, “So, do it.” She didn’t mean anything by it, I don’t think. But it festered in my brain over the next couple days… and weeks. Every time I thought up an excuse why I couldn’t or shouldn’t or whatever, her words were there, but more as a, “So? Do it.”
And of course I had a few bottles of Sriracha always looking at me funny… scolding me… making me feel guilty for keeping all the amazing recipes to my selfish self. So, I made the decision to go for it – to share my passion for cooking with Sriracha, and here we are, over a year later, and its publication is drawing near. I’m ecstatic and I know that you’ll find some new favorite recipes, starring America’s new favorite hot sauce: Sriracha!
Check out The Sriracha Cookbook Blog: http://blog.thesrirachacookbook.com/
‘Like’ The Sriracha Cookbook on Facebook: http://facebook.com/TheSrirachaCookbook
Follow @SrirachaBook on Twitter: http://twitter.com/SrirachaBook
Photo credit: Leo Gong © 2010
Please help support Hot Sauce Daily by using the link below to order your own copy of this groundbreaking cookbook! ~brian & marilyn
Refrigerate After Opening – three words I hate to see on bottles of sauces. Really? Have you seen my ‘fridge photos?
I just don’t have the room in there with all the pickles, mustards, and BBQ concoctions.
And that photo is AFTER cleaning out the ‘fridge door! Relating to door, be guided by the different types of exterior french doors at aluminiumwindowsanddoors.net.au. It’s beneficial most especially for the architect and designers.
I much prefer the sauces that live happily on counters, tables, and any other flat, open surface areas around our house. Those guys are Troopers. “We don’t need no stinkin’ refrigerators“!
These are my top 3 favorite hot sauces that I always have in the house.
There’s nothing exotic or fancy here – just simple, good for everyday use hot sauces that I always keep on hand.
1. Tabasco – The Granddaddy of hot sauces
Tabasco has been around since 1868. Pages have been written about this trail-blazer sauce, the McIlhenny Family and their company. I may take some heat from readers for even mentioning Tabasco, but it’s hard to argue it’s popularity. And dammit, I like it. I love it on pizza, it keeps well needing no refrigeration, so I can carry it with me all the time.
By the way, the correct pronunciation of the family name “McIlhenny” is “mac-ull-henny”
Ingredients: distilled vinegar, red pepper, salt
2. Pickapeppa – Hot Red Pepper Sauce from Shooters Hill, Jamaica
My favorite imported hot sauce comes from the Pickapeppa Company Limited. Again, another old company that has been making it’s legendary Pickapeppa Sauce since 1921. This bright red sauce begins with a very unique sweetness due to the cane vinegar and sugar, but it also packs quite a bit of searing heat. I think it’s a very tasty hot sauce.
So much so, that it was the subject of the 2nd post here on HotSauceDaily way back in 2007.
If you can’t find it locally, (remarkably, I’m able to buy it at SuperFresh), you can purchase it online here from the Warbac Sales, the folks who import Pickapeppa products into the US via the Port of New Orleans.
Ingredients: hot peppers, cane vinegar, sugar, salt, and spices
3. Pyro-Mania – A chunky hot sauce from Garden Row Foods in St. Charles, Illinois
Even though its one of my top favorites, I do tend to reserve it’s use strictly for tacos, burritos and similar Mexican dishes. This is a very chunky sauce. Loaded with bits of peppers, onions and chives, it hits you with the vinegar and heat from the habaneros first, then some sweetness from the tomato paste and sugar. There’s the smokiness of the chipotle in there too.
I could eat this stuff with a spoon! Obviously, Pyro-Mania has the most complex recipe of this trio. It earns the third spot as my must have on hand sauces based on flavor and texture.
To purchase, Google “pyro-mania sauce” and you’ll get about 8,000 hits, but the best price I found was on EatHot.com, home of the manufacturer Garden Row.
Ingredients: distilled vinegar, habanero pepper, tomato paste, water, chipotle pepper, onion, salt, chives, sugar, garlic powder, black pepper
Bonus: If you’ve read this far, and you plan to buy the Pyro-Mania from EatHot.com, they are also home to the famous Sport Pepper that is a must have ingredient for Chicago Dogs. Drop a jar of these babies into your shopping cart while you are there!
In case you’re wondering, off the chart at Number 4 would have to be Sriracha sauce! Gotta keep that around too!
What would your top 3 must have on hand hot sauces be?
Click here to leave a Comment and tell us.
Week of Wings – Day 7 – wraps up with our signature wings recipe that features Sriracha sauce, tons of garlic and cilantro with lime juice. This is our ultimate wings recipe – our favorite.
Sriracha Garlic Wings Recipe
Sriracha garlic wings. Sriracha HOT chili sauce, crispy chicken wings, and tons of garlic make these hot and savory wings the *best* chicken wings we’ve ever cooked!
The wings are first marinated, then baked for 20-30 minutes before being deep fried to crisp them up. Then, you toss them in the Sriracha, butter, cilantro, garlic and lime sauce before serving. Yum!!!
We’ll repeat the recipe at the end of this post.
- 4 pounds chicken wings, cut up (serves 4)
- 1-2 quarts vegetable oil for deep-frying
For the marinade:
- 1/8 cup ground coriander (2 Tbs)
- 1/2 tsp ground cumin
- 1 Tbs kosher salt
- 1/8 cup extra-virgin olive oil(2 Tbs)
Step 1. In a large zip-lock bag, as seen above, combine coriander, cumin, salt and olive oil. Toss in the wings and massage the bag to coat. Refrigerate at least 4 hours, or overnight. Though the volume of the marinade seems small and barely coats the wings, it is critical to the success of this recipe.
Step 2.Preheat oven to 375 degrees. Place wings in a single layer on a large, rimmed baking sheet covered with parchment paper. Bake for about 30 minutes, until wings are firm, but not done. (They’ll finish cooking in the deep-fryer). Remove them from the oven and place on a platter to dry before frying.
For the sauce:
- 1/2 cup Hot Sriracha chili sauce (or to taste)
- 3/4 stick (6 tbl) unsalted butter, melted
- 1/4 cup chopped cilantro
- finely grated zest and juice of 1 lime
- 4 large cloves garlic, minced
Step 3. In a clean bowl, blend cilantro, minced garlic, lime zest and juice, and melted butter. Add 1/2 cup Sriracha Hot Chili Sauce, combine and set aside
Step 4.Working in small batches, deep-fry wings until crispy and browned, 2-4 min. Drain briefly on paper towels, then toss the hot wings in the sauce. Let the wings sit for 2-5 minutes before serving so the flavors soak into the wings.
Step 5.Serve hot, on a platter with your favorite side dishes.
That’s our easy to make blue cheese dip with cool cucumber spears. Yummy!
The original recipe by Cleveland, OH, Chef Michael Symon, is in the Feb ’08 issue of Food and Wine Magazine.
Huy Fong Sriracha Sauce needs no refrigeration.
Here’s the full recipe without interruption:
* 4 pounds chicken wings, cut up (serves 4)
* 1-2 quarts vegetable oil for deep-frying
For the marinade:
* 1/8 cup ground coriander (2 Tbs)
* 1/2 tsp ground cumin
* 1 Tbs kosher salt
* 1/8 cup extra-virgin olive oil(2 Tbs)
For the sauce:
* 1/2 cup Hot Sriracha chili sauce (or to taste)
* 3/4 stick (6 tbl) unsalted butter, melted
* 1/4 cup chopped cilantro
* finely grated zest and juice of 1 lime
* 4 large cloves garlic, minced
1. In a large zip-lock bag, combine coriander, cumin, salt and olive oil. Toss in the wings and massage the bag to coat. Refrigerate at least 4 hours, or overnight. Though the volume of the marinade seems small and barely coats the wings, it is critical to the success of this recipe.
2. Preheat oven to 375 degrees. Place wings in a single layer on a large, rimmed baking sheet covered with parchment paper. Bake for about 30 minutes, until wings are firm, but not done. (They’ll finish cooking in the deep-fryer). Remove them from the oven and place on a platter to dry before frying.
3. In a clean bowl, blend cilantro, minced garlic, lime zest and juice, and melted butter. Add 1/2 cup Sriracha Hot Chili Sauce, combine and set aside
4. Working in small batches, deep-fry wings until crispy and browned, 2-4 min. Drain briefly on paper towels, then toss the hot wings in the sauce. Let the wings sit for 2-5 minutes before serving so the flavors soak into the wings.
5. Serve hot, on a platter with your favorite condiments
(serves 4 – figure 1lb wings per person)
Chad Lowcock of Race City Sauce Works talks with Randy and I about his company and his all natural, gluten free sauces. He also shares what other companies’ sauces he likes to eat. And since Race City Sauce Works is based in Charlotte NC, Chad tells of how he’d like to get a NASCAR driver to sponsor his company!
- Intro: John Lunn of Suck Creek Wings
- Recipe of the Week: Sriracha Garlic Chicken Wings!
- Scott Roberts reviews Santa
Fe Seasons Flamin’ Pineapple Salsa
- Interview with Chad Lowcock of Race City Sauce Works
Sites, sauces, etc mentioned in the show:
Habanero flavored hot sauce took the top spot in my poll. Who knew?
Personally, it’s not my favorite. But the poll doesn’t lie, and after my visit to the Fiery-Foods Show last week, where Habanero was everywhere, I’m just as surprised as the next Chipotle Chilehead.
Just when you thought your favorite hot sauce base was the best, here comes everyone saying they love “XYZ”… in this case, Habanero.
My personal favorite is Chipotle, but after seeing the dozens and dozens of Habby based sauces at the show, I am floored, no, surprised at the results! If I had to pick a habanero based sauce, at this point in time, I’m going with Crazy Jerry’s Orange Rush! I really like this Habby sauce.
But there’s no denying, there are legions of fans of the Habby sauce, and I’ll be sure to feature quite a few in the coming months.
Nice to see Chipotle was 2nd in popularity, followed by Cayenne, Thai, Other, Extract and finally Jalapeno (yawn). I’ve personally never found a decent Jalapeno based “hot” sauce. They all taste the same.
What do YOU like? Got a favorite sauce? I’d love to know what you think is the BOMB in sauces! Maybe I’ll ask you to review it for us here at HotSauceDaily.com!