If you’re around L.A., I hope you can make it to the book release party at Golden Road Brewing that night!
Not just for vegans and vegetarians, this new book—a delightful companion to the original Sriracha Cookbook (if I may say so myself)—is for anyone who loves vegetables, and is curious about incorporating more of them into their cooking. No gross fake meat soy nugget crap here, just wonderful veggies, fruits, beans, and grains! (Tofu and tempeh do make the occasional appearance… but it’s for the best.)
From the back cover:
Devoted Sriracha addicts know that this fiery red condiment adds the perfect spicy kick to their favorite foods. But for those who want to take it to the next level, Randy Clemens shows how versatile this garlicky, pungent sauce can be when paired with the almighty veggie in everything from breakfast to dessert, appetizers to entrées.
These delicious plant-based recipes—from Stuffed Sriracha ‘Shrooms, Sriracha-Cauliflower Mac ‘n’ Cheeze, and Cajun Quinoa Cakes with Lemon-Dill-Sriracha Rémoulade to Maple-Sriracha Doughnuts and Watermelon Sriracha Sangria—showcase an exciting range of fruits, grains, and veggies, without the processed fake meat found in many vegan recipes. Featuring 50 flavor-packed, inventive combinations of vegetables and Sriracha (with notes on how to adapt them for a gluten-free diet), The Veggie-Lover’s Sriracha Cookbook will take your rooster sauce obsession to bold, new heights.
Griffin Hammond, director of the upcoming Sriracha documentary, created this hypnotizing animated GIF from his footage of the bottling line at the Huy Fong Foods factory in Rosemead, CA.
Hammond reports: “Huy Fong Foods produces 3,000 bottles of Sriracha per hour, 24 hours a day, 6 days a week. That’s at least 70,000 born each day. And over 20,000,000 in a year.”
Can that machine divert the flow straight to my kitchen?
I’m beyond proud to announce that The Veggie-Lover’s Sriracha Cookbook will be released on July 2nd, and naturally, I’m throwing a big party to celebrate.
Join me and a bunch of people with exceptional taste at Chloe’s, the semi-private club at Golden Road Brewing in Los Angeles. We’ll have tasty grub and splendid beers to fill your mouth-hole, and sweet bluegrass tunes to serenade your ears.
Try some of the following dishes from my book expertly prepared by Golden Road’s Executive Chef Adam Levoe:
Not Your Mama’s Party Mix
Southeast Meets Southwest Lettuce Cups
Burning Thai Bruschetta
Edamame-Sriracha Succotash
Jackfruit “Pulled Pork” Sammiches with Pickled Red Onion
Beer Battered Fried Avocado Tacos with Sriracha Curtido
The event is free to enter; food and beer are available for purchase à la carte. There will be a list of suggested Golden Road Beer pairings and a TBA Sriracha-infused DESSERT. Stay tuned for other rooster sauce madness…
The Veggie-Lover’s Sriracha Cookbook Release Party Tuesday, July 2, 2013 — 6 to 11 p.m. Chloe’s at Golden Road Brewing 5410 W San Fernando Rd., Los Angeles
Tien Nguyen at the LA Weekly offers this helpful Venn Diagram comparing Trader Joe’s Sriracha—one of their newest private-label creations—with the almighty rooster sauce we all know and love from Huy Fong Foods.
Nguyen explains:
“Trader Joe’s version is tasty, though it smacks of garlic first and chilies second. Indeed, the heat level here is fairly tame; it was quite a bit easier to down a few spoonfuls of this than to take in a similar amount of Huy Fong’s sauce. Higher up on the Scoville scale, the Rooster sauce has has a dry heat and a sharp, appealing tang that lingers.”
While the folks at the Weekly ultimately chose Huy Fong Foods’ Sriracha as their favorite, I have to say that I love them both. I know, I know… I’m a fence-sitter, but here’s why. Huy Fong Foods’ version is incredible. I fell in love with it 15 years ago and I still love it today. When I started working on The Sriracha Cookbook and The Veggie-Lover’s Sriracha Cookbook, I began learning about the Thai versions of Sriracha and how different they were from our homegrown American interpretation. Sweeter, a little more focus on the garlic than the peppers, and a thinner consistency, almost like a dipping sauce rather than a squirting condiment. (Shark Brand and Sriraja Panich are highly recommended for those looking to try some of the authentic Thai Sriracha sauces.) Annnnyway, back to Trader Joe’s. Why do I love it? Because it’s like the best of both worlds! It’s got some of the punch of Huy Fong Foods with some of the aforementioned characteristics of its original Thai counterparts.
For me, I’ll be keeping ‘em all stocked in my cupboard… it’s always fun to play “Sriracha Sommelier” when friends come over for dinner.
Brooklyn’s 606 R&D restaurant just got their phenomenal sounding breakfast recipe shared by The New York Times. It sounds so good, I just might have to have it for dinner tonight!
“The premise is simple: you sauté chopped store-bought kimchi in a pan, then add beaten eggs. What elevates this from your standard brunch is the sriracha syrup, made from simmered rice vinegar and sugar spiked with thick red hot sriracha chili sauce[.]”
A cookbook devoted to Sriracha, the underground king of condiments, filled with 50 unique recipes that highlight the bold, savory punch of this addictively spicy chile sauce.
![Recipe: Kimchi Omelet with Sriracha Syrup
Brooklyn’s 606 R&D restaurant just got their phenomenal sounding breakfast recipe shared by The New York Times. It sounds so good, I just might have to have it for dinner tonight!
“The premise is simple: you sauté chopped store-bought kimchi in a pan, then add beaten eggs. What elevates this from your standard brunch is the sriracha syrup, made from simmered rice vinegar and sugar spiked with thick red hot sriracha chili sauce[.]”
Full recipe and method:Kimchi Omelet With Sriracha Syrup - NYTimes.com](http://25.media.tumblr.com/fcc4a7776376bacbe26d8f0f6e8ed935/tumblr_mlevxeIwko1qe7n5yo1_500.jpg)
