Went to film an episode of Master Pairings with “Dr.” Bill on Saturday and whipped up a batch of my Sriracha Cheese Log. Hadn’t made it since developing the recipe about two years ago and forgot how damn tasty it is. Cream cheese, chèvre, Sriracha (of course), parsley, rosemary, chives, garlic, and black peppercorns. Mmmmmm. I’ll definitely be breaking this one out again for the holidays. Bill paired it up with Nelson, a golden rye IPA from Alpine Beer Company, and it really worked well with the heat of the Sriracha, the brightness of the herbs, and helped cut through the creaminess of the cheese. A match made in heaven!

Watch the full episode here, via New Brew Thursday:
(We start talking Sriracha around the 13:00 mark…)

Dec 8 : Celebrator Doppelbock : Brauerei Aying (Ayinger) from New Brew Thursday on Vimeo.

This looks like something important that I should post.

from Scott Hutcheson:

• 8 strips of bacon (thick cut is best)
• Sriracha hot sauce
• Brown Sugar

Preheat oven to 350 degrees. Put a baking rack on a baking sheet and arrange the eight strips of bacon on the rack. Squeeze a thin ribbon of Sriracha down the center of each strip of bacon. Use a pastry brush to spread coat the entire top surface of the bacon with the hot sauce. Sprinkle the top of each piece of bacon with a generous portion of brown sugar. Place in the oven and cook about 25 minutes.

(via baconbaconbacon)