16 May Wed 2018
Cooking with Sriracha©
Cooking with Sriracha©
By Arlene Wright-Correll
Sriracha is a type of hot sauce or chili sauce made from a paste of chili peppers, distilled vinegar, garlic, sugar, and salt. It is named after the coastal city of Si Racha, in Chonburi Province of eastern Thailand, where it may have been first produced for dishes served at local seafood restaurants
We produce this powder at Home Farm Herbery where we grow the chili peppers and garlic and Arlene has two of her favorite recipes where she uses a lot of what is produced here at the farm.
One is a cold recipe and one is a hot recipe and both are delicious and we want to share them with you hoping that you will add them to your cooking repertoire.
Quinoa Black Bean Salad with Sriracha Dressing
Ingredients:
1 cup quinoa
2 cups vegetable stock
2 cups roughly chopped kale
1 teaspoon salt, for massaging
2 tablespoons extra-virgin olive oil
2 tablespoons freshly squeezed lemon juice
1 teaspoon Sriracha powder
Salt to taste
Freshly crushed black pepper, to taste
1 medium sized red bell pepper, chopped
1 medium carrot, peeled and shredded
1 small shallot, thinly sliced
1 fifteen ounce can black beans, drained and rinsed
Directions
In a medium saucepan, over medium high heat, bring quinoa and vegetable stock to a boil. Turn heat down to low and simmer until all liquid has absorbed and quinoa is light and fluffy. Remove from heat and cool for ten minutes.
While quinoa is cooking, rinse kale and gently massage with teaspoon of salt to soften and make less bitter. Rinse and drain.
While quinoa is cooking, rinse kale and gently massage with teaspoon of salt to soften and make less bitter. Rinse and drain.
In a large salad bowl, combine quinoa, kale, chopped bell pepper, shredded carrot, sliced shallot and black beans. Gently toss with dressing and serve.
Teriyaki Chicken with Sriracha Garlic Sauce
Ingredients:
½ tsp. Minced Garlic Pieces
2 tbsp. Sriracha Powder
1 tsp. Dried Shallots
3 tbsp. Rice Vinegar
1 tsp. brown sugar
2 tbsp peanut or sesame oil
2 cups white rice
2 ½ cups water
1 14 oz .can lite coconut milk
1 can red beans - no salt, drained and rinsed
1 tbsp. vegetable oil.
1 lb boneless, skinless, chicken breast cut into small pieces
4 carrots peeled and grated
1 yellow squash, diced
1 zucchini, diced
2 celery stalks, sliced
1 cup broccoli florets
3/4 cup + 1/4 cup (divided) low sodium teriyaki sauce
1 cup pineapple, cubed
Directions:
In a blender, combine first six ingredients (Granulated Garlic through the peanut or sesame oil).
Blend to a paste consistency, scraping the sides of the blender if needed.
Let the sauce stand for at least 2 hours to allow flavors and heat to develop.
In a large saucepan over high heat, combine water and coconut milk.
When the liquid starts to boil, stir in the rice.
When rice starts to boil again, reduce heat to low, cover and simmer 20 minutes.
Remove rice from heat, fluff with a fork, and stir in beans.
Heat the vegetable oil in a large skillet over medium high heat.
Add chicken and cook until pieces are crispy and brown and cooked through.
Remove chicken with a slotted spoon to a separate dish and keep warm.
In the same skillet add the carrots, squash, zucchini, celery and broccoli and cook until slightly tender but still crisp.
Return the chicken to the skillet and add 3/4 cup teriyaki sauce and 2-3 teaspoons of the chili garlic paste, toss to combine.
Add the pineapple and serve over rice.
Mix the remaining chili garlic paste with 1/4 cup teriyaki sauce and use to drizzle over the top of the dish when serving.
May the Creative Force be with you.
Arlene Wright-Correll