Hot! Hot! Hot!
It might be 24 degrees outside. And it seems like there has been a foot of snow on the ground for a month, but here’s one to make you feel a little bit more toasty. The just-released “The Sriracha Cookbook: 50 “Rooster Sauce” Recipes that Pack a Punch” turns up the heat with dozens of mouth-watering (and possibly eye-watering) recipes.
I love Sriacha. I love the sauce. I love the bottle. I even love the shade of green of the bottle top. But until now, I have basically used the sauce in various food dipping scenarios. Sriacha dabbed on steak, slathered on eggs, dotted on chips and even dipped in buttery popcorn have been the Rooster Sauce routes I’ve taken. However, this cookbook will take your Rooster Sauce game to that ever-clichéd “Next Level”. You’ll most certainly need a pile of face-sweat napkins on hand when you dig into gotta-try recipes such as the “Ultimate Sriracha Burger”, “Vietnamese-style Grilled Short Ribs” and “Fire Roasted Corn Chowder”. As for me, author Randy Clemens had me at “Honey-Sriracha Glazed Buffalo Wings”. (Drool on keyboard).
My hands may have frostbite for another month or two, but my belly will soon have a raging fire inside.
I’m lovin’ the The Sriracha Cookbook as a gift perfect for those who think Spicy is Nicey!