Copyright © 2011 by Randy Clemens Photographs copyright © 2010 by Leo Gong Author photograph © 2010 by Mark Young All

rights reserved. Published in the United States by Ten Speed Press, an imprint of the Crown Publishing Group, a division of Random House, Inc., New York. www.crownpublishing.com www.tenspeed.com Ten Speed Press and the Ten Speed Press colophon are registered trademarks of Random House, Inc. Library of Congress Cataloging-in-Publication Data is on file with the publisher ISBN 978-1-60774-003-2 Printed in China Design by Betsy Stromberg Food styling by Karen Shinto Prop styling by Carol Hacker 10 9 8 7 6 5 4 3 2 1 First Edition 

Contents
Acknowledgments x Introduction 1 Sriracha: A Thai Original 6 Huy Fong: Bringing It to America 9

SAuCES And SEASOnIngS 13
Homemade Sriracha 15 Sriracha Mayo 16 Sriracha Ketchup 17 Sriracha Pesto 18 Sriracha Cream Cheese 19 SriRANCHa Dressing 20 Sriracha Butter 22 Sriracha Tzatziki 23 Sriracha Sour Cream 24 Sriracha Salt 25

STARTERS And SnACKS 27
Cheddar-Sriracha Swirl Bread 29 Sriracha Cheese Log 32 Pickled Green Beans 33 Sriracha and Crab Rangoon Wontons 35 Kicked-Up Party Nuts 36 Devilishly Hot Deviled Eggs 37 Jalapeño Poppers 38 Honey-Sriracha Glazed Buffalo Wings 40 

BREAKfAST Of CHAmPIOnS 67
Maple-Sriracha Sausage Patties 68 Three-Cheese Grits 69 Veggie Sriracha Frittata 71 Chilaquiles 73 Sriracha and SPAM Fried Rice 75 Bacon-Sriracha Cornbread 78

SAlAdS And SIdES 43
Sriracha Kimchee 44 Sriracha Slaw 47 Turned-Up Tuna Tartare 49 Elliot’s Grilled-Vegetable Salad 50 Tropical Fruit Salad with Sriracha-Sesame Vinaigrette 52 Sriracha Ceviche 55

SOuPS And STEwS 57
Sriracha Gazpacho 58 Five-Alarm Lentil Soup 59 Fire-Roasted Corn Chowder 61 Srirachili Con Carne 63 Thai Chicken-Coconut Soup 65 

mAIn COuRSES 81
Baked Mac ’n’ Cheese 82 Sesame-Sriracha Crusted Ahi Tuna 85 Miso-Sriracha Glazed Salmon 86 Camarones à la Diabla 87 Chicken Tikka Masala 90 Sriracha Lamb Kebabs 92 Piquant Pulled Pork 95 Ultimate Sriracha Burger 97 Grilled Short Ribs 100 Sriracha Carne Asada 101

dRInKS And dESSERTS 103
La Caridad 104 Srirachelada 105 Bleeding Mary 107 Spiced Sriracha Truffles 108 Peach-Sriracha Sorbet 109 Index 111 

PIquAnT PullEd PORK
Sorry, guys—no “In a pinch” quick fix here. If you want proper pulled pork, you gotta give it the time it needs. An overnight brine bath helps keep it moist through the long, slow, 12-hour journey to porcine perfection. Serve the pulled pork on hamburger buns, drizzled with your favorite barbecue sauce or more Sriracha, if you feel so inclined. makes 10 to 12 servings

spice rub 6 tablespoons light brown sugar 1 tablespoon garlic powder 1 tablespoon kosher salt 2 teaspoons freshly ground black pepper 2 teaspoons ground cumin 2 teaspoons smoked paprika brine
1/4

OVER THE TOP TIP pile your
piquant pulled pork high between two pieces of grilled Cheddar-Sriracha Swirl Bread (page 29). Still want more? Throw in a generous handful of Sriracha Slaw (page 47)! either version, the Asian-style recipe or the mayo-based variation, makes an awesome topper—if you think you can take the heat!

cup kosher salt cup firmly packed light brown sugar

4 cups cold water
1/4

1 medium red onion, sliced 3 cloves garlic, minced 3 bay leaves 6- to 8-pound bone-in pork shoulder (Boston butt) roast 3 tablespoons yellow mustard
1/3 1/2

To make the spice rub, in a small bowl, mix together the brown sugar, garlic powder, salt, pepper, cumin, and paprika. Reserve. To make the brine, in a small bowl, dissolve the salt in the cold water. Add 2 tablespoons of the spice rub, the brown sugar, onion, garlic, and bay leaves, stirring to combine. Put the meat in a large bowl or ziplock bag and pour
continued Main Courses
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cup Sriracha cup cold water 

PIquAnT PullEd PORK, continued

the brine over, making sure that the meat is completely submerged in liquid. Cover and refrigerate overnight. The following morning, drain the brine, reserving the pork and onion. Pat the roast dry with paper towels. In a small bowl, mix together the mustard and Sriracha. Using your hands, rub an even coating of the mustard mixture all over the pork. Sprinkle the remaining spice rub evenly over the entire roast, pressing it into the meat, making sure it adheres. Put the reserved onion in a crock pot. Pour in the cold water. Place the pork on top of the bed of onions, with the fattier side of the roast facing up. Cover and cook on low for 12 hours. At this point, the meat should simply flake away with the slightest touch. Remove the roast from the crock pot, and let rest for 45 to 60 minutes. This will allow the meat to cool slightly, which will in turn make it easier to shred. Pull the meat apart using two forks, discarding extra fat and other lessthan-palatable bites. Serve hot.

THAT’S A CROCK! Carolina purists would scoff at the notion of cooking pulled pork in a crock pot. True pulled pork should be smoked over hickory or oak, but far more homes are equipped with a crock pot than a smoker, and I assure you, this recipe will not disappoint. However, if you’re feeling adventurous, and are familiar with the art and zen of smoking meat, by all means, stick your rubbed roast over some hardwood at around 225°F until the internal temperature reaches 190°F, about an hour and a half per pound of pork. If the meat begins to dry out after 5 or 6 hours, wrap it in foil and continue cooking as directed.

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VEggIE SRIRACHA fRITTATA
A frittata is a thick Italian-style omelet that is chock-full of goodies; think of it as a quiche without a crust. rather than cooking up a large version and cutting it into wedges as is often done, I prefer to make individual frittatas in a muffin pan. It cooks a bit faster, makes a great presentation, and couldn’t be easier to serve to your guests. makes 12 servings

12 eggs 4 tablespoons water
1/4

Heat the oil in a large nonstick or castiron skillet over medium heat. Add the onion, potato, zucchini, bell pepper, and mushrooms, stirring to evenly distribute the oil. Season with salt and pepper. Cook until the vegetables soften, 8 to 10 minutes, stirring occasionally. Divide the vegetable mixture evenly among the muffin cups, filling each no more than halfway full. Any vegetable mixture remaining can be kept warm in the oven and used as a topping for garnish. Divide the egg mixture evenly among the cups. Bake until the eggs are firm and fully cooked in the center, 25 to 30 minutes. Turn the frittatas out from the pan and plate, garnishing with diced tomato, ParmigianoReggiano, and any extra vegetables that were set aside, if desired.

cup Sriracha Salt and freshly ground black pepper

2 tablespoons extra virgin olive oil
1/2 1/2 1/2

cup diced sweet onion cup grated russet potato cup diced zucchini

1 red bell pepper, seeded and diced 4 ounces button mushrooms, sliced Diced tomato, for garnish Grated Parmigiano-Reggiano cheese, for garnish Preheat the oven to 350°F. Spray a 12-cup muffin pan with nonstick spray or a mist of olive oil. In a medium mixing bowl, whisk together the eggs, water, and Sriracha with some salt and pepper until slightly frothy. Set aside.

Breakfast of Champions

71 

Honey-SriracHa Glazed Buffalo WinGS
Once you’ve made these for friends or family, plan on making them regularly. Even without a football game on TV, somebody will always have a craving for these and won’t let up until you make them again. Serve alongside celery and carrot sticks with blue cheese or ranch dressing for dipping. If you need even more heat, serve with a side of SriRANCHa Dressing (page 20). Makes 6 to 8 servings

Vegetable or peanut oil, for frying 4 pounds chicken wings 1 cup (2 sticks) unsalted butter
2/3 1/2

Heat the oil to 350°F. Fry the wings in batches for 10 to 12 minutes, until crispy and golden brown. Be careful not to crowd the pan, as this will lower the temperature of the oil significantly and result in soggy wings. Keep batches of cooked wings on a wire rack set over a baking sheet (or on a foil–lined baking sheet) in the preheated oven until all the wings have been fried. While the wings are frying, melt the butter in a medium saucepan over low heat. Add the Sriracha, honey, salt, and lime juice, stirring to combine. Keep warm over low heat. Put the cooked wings in a large mixing bowl and toss with the Sriracha mixture. Plate the coated wings on a large platter, garnishing with cilantro and sesame seeds.

cup Sriracha cup orange blossom honey Juice of 1 lime Chopped fresh cilantro, for garnish

2 teaspoons kosher salt

2 tablespoons white sesame seeds, for garnish Preheat the oven to 200°F. Prepare the deep fryer by filling with oil to the manufacturer’s suggested fill level. (Alternately, a cast-iron or other wide heavy-duty pan can be used; fill with oil to a depth of 2 to 3 inches, but no more than halfway up the side of the pan.) Tuck the wing tips beneath the wing to avoid burning them, or remove the tips and save to make stock.
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Ultimate Sriracha BUrger
Get the defibrillator ready; you might have a heart attack. If the calories and fat don’t get you, the unbelievable explosion of flavor will. It’s worth it, though. Trust me, I’m a doctor. In fact, my Hippocratic oath requires me to tell you that any leftover Sriracha–blue cheese spread makes an excellent dip for sweet potato fries. Now take this prescription to your local grocery store to be filled immediately! makes 8 servings

3 pounds ground beef (preferably chuck, 80/20)
1/4

Preheat a charcoal or gas grill to mediumhigh heat. In a medium frying pan over medium-low heat, cook the bacon, turning as necessary. While the bacon is cooking, peel and quarter the onions. Cut each section into 1/4-inch slices. Once the bacon is cooked through and slightly crispy, remove the slices from the pan, cut each in half crosswise, and drain onto paper towels, reserving the remaining bacon fat in the pan. Cook the sliced onions in the bacon fat over medium-low heat until they caramelize, 20 to 25 minutes. Grill the burgers, turning once, 4 to 41/2 minutes on each side or until a meat thermometer registers 130° to 135°F for medium-rare. While the burgers are cooking, in a small bowl, combine the blue cheese dressing with
continued Main Courses
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cup soy sauce

10 tablespoons Sriracha 4 teaspoons freshly ground black pepper 4 slices thick-cut bacon 2 large sweet onions
3/4

cup blue cheese dressing

8 sesame seed buns 8 thick slices Swiss cheese 1 large beefsteak tomato, sliced Arugula or romaine lettuce In a large mixing bowl, combine the ground beef, soy sauce, 5 tablespoons of the Sriracha, and the pepper. Do not overmix. Form the mixture into 8 patties, and set aside, on a parchment-lined baking sheet, covered, in the refrigerator. 

Ultimate Sriracha BUrger, continued

the remaining 5 tablespoons Sriracha. Lightly toast the buns on the grill during the last minute of cooking time. To assemble, spread the blue cheese mixture on both halves of each hamburger

bun. Stack a burger patty, Swiss cheese slice, bacon, caramelized onions, tomato slice, and a small handful of arugula between each hamburger bun.

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Peach-SrIracha Sorbet
Surprise your friends with a hint of heat in their dessert. The flavor of the Sriracha comes through gently, with the spice balanced by the delicate sweet perfume of ripe peaches. To really gild the lily, serve a scoop with fresh berries and top with a handful of crushed gingersnaps and fresh sprigs of mint. Makes 4 to 5 cups

2 pounds ripe peaches, peeled, pitted, and sliced 1 cup water
1/2

Add the Sriracha and process in an ice cream maker according to the manufacturer’s instructions. (Some machines might require additional time in the freezer to set.) Serve in bowls. Garnish with sprigs of mint.

cup sugar

2 tablespoons freshly squeezed lemon juice 1 teaspoon Sriracha Mint sprigs, for garnish In a large saucepan over medium heat, combine the peaches, water, sugar, and lemon juice in a large saucepan. Bring to a boil, lower the heat, and simmer gently for 5 minutes. Let the mixture cool slightly. Carefully pour the peach mixture into the bowl of a food processor and pulse until smooth. Transfer the puree to an airtight container. Cover and refrigerate until chilled thoroughly, at least 4 hours, or until ready to use.

In a PInch Feel free to opt for 2 (16-ounce) bags of frozen, sliced peaches (defrosted and drained) if fresh peaches are not available.

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