Ready to think outside the box? While it may take a touch more time than its boxed counterpart, this creamy casserole is exponentially better than anything off the grocery shelves. The light crunch of the panko bread crumbs set against the thick, gooey underbelly of cheese-laden pasta makes for a most decadent taste and texture experience. Feel free to experiment, trading out some of the Cheddar for Gruyère or a smoked Gouda, if you so desire.
Makes 6 to 8 servings
8 tablespoons (1 stick) unsalted butter
1 cup panko bread crumbs
8 ounces elbow macaroni
½ small sweet onion, diced
¼ cup all-purpose flour
2 cups whole milk
1 cup heavy cream
1 teaspoon kosher salt
1 teaspoon dried mustard
½ teaspoon freshly ground black pepper
½ teaspoon grated nutmeg
¼ cup Sriracha
1¾ cups (7 ounces) shredded sharp Cheddar cheese
⅓ cup (1 ounce) grated Parmigiano- Reggiano cheese
Chopped fresh flat-leaf parsley, for garnish
Preheat the oven to 400°F. Lightly spritz a 2-quart casserole dish with nonstick cooking spray.
In a large saucepan over medium heat, melt 4 tablespoons of the butter. Add the bread crumbs, stirring gently. Turn off the heat, allow the bread crumbs to absorb the butter, and reserve.
In a large stockpot, bring 2 quarts of salted water to a rolling boil. Add the macaroni noodles and stir. Cook until the noodles are just slightly undercooked, 7 to 8 minutes.
While the pasta is cooking, melt the remaining 4 tablespoons butter in a large saucepan over medium heat. Add the onion and cook, stirring occasionally, until the onion begins to sweat, about 5 minutes. Whisk in the flour. Cook for 2 to 3 minutes, stirring constantly to avoid lumps. Add ½ cup of the milk while whisking. Once the milk has been absorbed by the flour and thickened slightly, add the remainder of the milk, followed by the cream. Add the salt, dried mustard, pepper, and nutmeg. Simmer gently for 5 minutes, stirring occasionally.
Stir in the Sriracha. Gradually add 1½ cups of the Cheddar while slowly whisking, one handful at a time. Once all the cheese has melted, toss in the cooked macaroni, coating the noodles with the cheese sauce. Transfer the noodles and sauce to the baking dish. Top with the Parmigiano-Reggiano cheese and the remaining ¼ cup Cheddar cheese. Cover with an even layer of the buttered bread crumbs.
Bake, uncovered, until golden brown, 18 to 22 minutes. Allow to sit for 5 minutes so that the molten cheese lava can cool just a touch. Divide into squares, plate, and garnish with the parsley.
Working with a superhot pan is key to getting a nice crust on the outside of your fish without overcooking the inside. A quick sear on each side leaves the interior quite rare, so make sure you are working with only the freshest sushi-grade tuna.
Makes 6 to 8 servings
2 tablespoons Sriracha
1½ tablespoons toasted sesame oil
2½ pounds sushi-grade ahi tuna loin, cut crosswise into 3 even pieces
½ cup black sesame seeds, lightly toasted
½ cup white sesame seeds, lightly toasted
Steamed rice and steamed vegetables, to serve
Sliced green onions, green part only, for garnish
Preheat a large cast-iron skillet over very high heat.
In a large mixing bowl, combine the Sriracha and ½ tablespoon of the sesame oil. Add the tuna and turn to coat on all sides. Spread the sesame seeds out on a large plate, and dredge the tuna until coated on each side.
Drizzle the remaining 1 tablespoon sesame oil into the rocket-hot skillet. Add the tuna pieces to the pan. Sear each side for 30 seconds. Remove the tuna from the skillet, cover with foil, and let rest for 2 minutes. Using a long, sharp slicing knife or chef’s knife, cut the tuna into ½-inch-thick slices. Serve atop a bowl of steamed rice and vegetables. Garnish with the green onions. Serve immediately.
OVER THE TOP TIP Give the cooked tuna a drizzle or dollop of Sriracha Aïoli. Have it with a bowl of quick Sriracha Sunomono: Toss 2 peeled and thinly sliced cucumbers with ¼ cup seasoned rice vinegar, 1 tablespoon toasted sesame oil, and 1 tablespoon Sriracha for an easy, light salad.
Miso is a fermented soybean paste, and is, well, the namesake ingredient behind miso soup. It is available in most natural foods stores and certainly in Asian supermarkets. Look for it in the refrigerated section near the tofu. Serve alongside steamed rice and vegetables for a spicy, sensible meal.
Makes 6 servings
3 tablespoons toasted sesame oil
½ cup firmly packed light brown sugar
¼ cup soy sauce
¼ cup white miso paste
3 tablespoons Sriracha
1 clove garlic, minced
Nonstick cooking spray
6 (6-ounce) salmon fillets, about 1 inch thick
Steamed rice, to serve
Sliced green onions, green part only, for garnish
Preheat the broiler.
In a small nonreactive mixing bowl, combine the oil, brown sugar, soy sauce, miso paste, Sriracha, and garlic.
Spritz the broiling pan with nonstick cooking spray. Place the salmon on the pan and broil 6 inches from the flame, basting the fish twice. Broil until the fish flakes easily at the center of the fillet, 9 to 10 minutes. Serve atop steamed rice. Garnish with green onions.
OVER THE TOP TIP Replace the steamed rice with a mountain of Sriracha and SPAM Fried Rice and a friendly pile of Sriracha Slaw.
Loosely translated as “Devilish Shrimp,” this dish packs a good punch. My friend Rene’s mom cooked this for me several years ago. I soon became hooked and started re-creating my own version at home, incorporating Sriracha. The dried chiles don’t have a substitute per se, and should be sought out, as they contribute the unique smoky/fruity/spicy combo that makes this plate divine. They are available online or at any Latino market.
Makes 6 to 8 servings
6 dried guajillo chilies
4 dried arbol chilies
2 dried ancho chilies
⅓ cup Sriracha
3 tablespoons vegetable oil
1 (28-ounce) can tomato puree
3 tablespoons unsalted butter
1 large red onion, sliced
4 cloves garlic, minced
3 pounds tail-on shrimp, peeled and deveined
Salt and freshly ground black pepper
Steamed white rice, to serve
Chopped fresh parsley, for garnish
In a medium pot, bring 4 cups of water to a boil. Meanwhile, set a skillet over medium heat. Toast all of the chilies in the dry skillet for 3 minutes on each side. Once the chilies are toasted, drop them in the boiling water, cover, and turn off the heat. Let steep for 20 minutes.
Drain off the water, reserving about ¼ cup. Discard the stems and seeds from the chilies. In a blender or food processor, combine the chilies and their reserved cooking liquid, Sriracha, and 2 tablespoons of the oil and puree until smooth, stopping to scrape down the sides. Pass the mixture through a medium-mesh strainer into a large saucepan. Add the tomato puree and place over high heat. Bring the sauce to a gentle boil, lower the heat to medium, and simmer until the sauce reduces and thickens slightly, 12 to 15 minutes.
In a separate pan or skillet, heat the butter and remaining 1 tablespoon oil over medium-high heat. Add the onion and cook until it starts to soften, 6 to 7 minutes. Add the garlic and shrimp and cook for an additional minute. Pour in the tomato/chile sauce, stirring to combine, and cook it all together until the shrimp are cooked through, 3 to 4 minutes. Season with salt and pepper to taste.
Serve over steamed white rice, generously spooning any additional sauce onto the shrimp and rice. Garnish with chopped parsley.
Despite the seemingly Indian name and ingredients, Chicken Tikka Masala is a decidedly British dish. While cooking spiced chicken in a traditional Indian tandoor oven is certainly nothing new, the British made it more to their liking by serving it in a rich, creamy tomato gravy, perfect to mop up with pieces of naan or pita bread. Its popularity soared, eventually leading Britain’s former foreign secretary Robin Cook to declare, “Chicken Tikka Masala is now Britain’s true national dish, not only because it is the most popular, but because it is a perfect illustration of the way Britain absorbs and adapts external influences.” Well then, they shouldn’t mind if I throw in a bit of Sriracha.…
Makes 6 to 8 servings
3 pounds boneless, skinless chicken breasts or thighs
MARINADE
2 cups plain yogurt (whole milk or low-fat, not nonfat)
¼ cup Sriracha
¼ cup freshly squeezed lemon juice
3 cloves garlic, minced
1 tablespoon ground cumin
1 tablespoon ground allspice or cinnamon
1 tablespoon freshly ground black pepper
1 tablespoon kosher salt
SAUCE
2 tablespoons unsalted butter
3 cloves garlic, minced
1 tablespoon ground cumin
1 tablespoon ground coriander
1 tablespoon garam masala
1 tablespoon sweet paprika
1 (15-ounce) can tomato sauce
¼ cup Sriracha
2 cups heavy cream
Salt and freshly ground black pepper
Steamed basmati rice, to serve
Chopped fresh cilantro or fresh flat-leaf parsley, for garnish
Cut the chicken into 1-inch cubes. Place in a large resealable plastic bag and set aside.
To make the marinade, in a medium bowl, mix together the yogurt, Sriracha, lemon juice, garlic, cumin, allspice, black pepper, and salt. Pour over the chicken, seal the bag, and turn the bag several times to evenly coat each piece. Refrigerate for at least 2 hours, although overnight is best.
Preheat the broiler or the grill to medium-high heat. Soak 16 wooden skewers in warm water for about 30 minutes. Line a baking sheet with parchment paper.
Drain the excess marinade from the chicken and discard. Thread the chicken pieces onto the skewers. Set each finished skewer on the prepared baking sheet. When all the skewers are prepared, place the baking sheet under the broiler or place them on the grill. Cook, turning once, until browned and cooked through, 7 to 9 minutes.
Meanwhile, make the sauce. In a large saucepan over medium heat, melt the butter. Add the garlic and cook until aromatic, about 1 minute. Add the cumin, coriander, garam masala, and paprika, and cook for an additional 30 seconds. Stir in the tomato sauce and Sriracha. Simmer, uncovered, for 15 minutes. Slowly add the cream, stirring to avoid curdling. Simmer for an additional 5 minutes. Remove the cooked chicken from the skewers and add to the sauce. Simmer for an additional 3 minutes. Season with salt and pepper to taste.
Serve over basmati rice. Garnish with cilantro.
Cold meat, a gentle touch, and wet hands are the secrets to successfully shaping these kebabs. There are a few ingredients that may seem a bit peculiar, but I assure you they’ll make sense once you take a bite. The pistachios add a welcome touch of crunch, and sumac—a tart, slightly astringent spice available at any Middle Eastern market—lends the perfect bright boost of flavor. Serve with rice pilaf, pita bread, and Sriracha Tzatziki.
Makes 6 to 8 servings
2 pounds ground lamb
1 large red onion, grated
2 cloves garlic, minced
¼ cup Sriracha
½ cup shelled pistachio nuts, coarsely chopped
1½ tablespoons ground sumac, or 1 tablespoon minced lemon zest
1 tablespoon kosher salt
2 teaspoons freshly ground black pepper
1 teaspoon ground cumin
½ teaspoon ground cinnamon
Lemon wedges, for garnish
In a large bowl, mix together the lamb, onion, garlic, Sriracha, pistachios, sumac, salt, pepper, cumin, and cinnamon. Work the mixture gently with your hands until the meat becomes slightly sticky, 4 to 5 minutes. Cover and refrigerate for 1 hour. While the meat is chilling, soak 12 (10-inch) wooden skewers in warm water for about 30 minutes.
Preheat the broiler or the grill to high heat. Line a baking sheet with parchment paper. Fill a small bowl with cold water.
Divide the meat mixture into 12 equal balls. Gently form each portion onto a skewer, lightly wetting your hands to keep the meat from sticking to your palms. Shape each kebab into a long patty of sorts, gently squeezing to keep the meat together, wetting your hands as necessary. Set each finished skewer aside on the lined baking sheet as the others are made. When all the skewers are prepared, place them under the broiler or on the grill. Cook the kebabs, turning them once, until browned and cooked through, 10 to 12 minutes.
Remove the meat from the skewers. Serve hot with lemon wedges and Sriracha Tzatziki on the side.
VARIATION: Sriracha Lamb Burgers Divide the meat into 8 equal balls. Shape into patties, and grill or broil until cooked through, 10 to 12 minutes, turning once. Serve on a sesame seed bun with sliced tomato, feta cheese, and a dollop or two of Sriracha Tzatziki.
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
¼ cup kosher salt
4 cups cold water
¼ cup firmly packed light brown sugar
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
⅓ cup Sriracha
½ cup cold water
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 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 less-than-palatable bites.
Serve hot.
OVER THE TOP TIP Pile your Piquant Pulled Pork high between two pieces of grilled Cheddar-Sriracha Swirl Bread. Still want more? Throw in a generous handful of Sriracha Slaw! Either version, the Asian-style recipe or the mayo-based variation, makes an awesome topper—if you think you can take the heat!
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.
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)
¼ cup soy sauce
10 tablespoons Sriracha
4 teaspoons freshly ground black pepper
4 slices thick-cut bacon
2 large sweet onions
¾ 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.
Preheat a charcoal or gas grill to medium-high 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 ¼-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 4½ 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 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.
I can’t begin to quantify the sheer number of new ingredients and splendidly unexpected flavors that my friends in the Nguyen family introduced me to many years ago, but it is their barbecues that really hold a special place in my heart. Besides falling in love with the delicate, fragrant aroma of lemongrass, I couldn’t help but feel welcomed by their astounding hospitality.
Makes 6 to 8 servings
4 stalks lemongrass
8 cloves garlic, minced
4 green onions, green and white parts, sliced
1 (2-inch) knob fresh ginger, peeled and minced
3 tablespoons sugar
½ cup soy sauce
⅓ cup Sriracha, plus more for garnish
¼ cup honey
3 tablespoons toasted sesame oil
¼ cup white sesame seeds
4 pounds flanken-cut short ribs
Steamed rice, to serve
Remove the tough, outermost layers from the lemongrass stalks. Discard along with the top green portion and the root end. Mince the remaining pale bottom portion. In a pestle, combine with the garlic, green onions, ginger, and sugar, and make them into a paste using a mortar. Or process in a food processor until very finely minced. Mix in the soy sauce, Sriracha, honey, sesame oil, and sesame seeds, stirring to combine. In a large bowl, pour the marinade over the ribs, tossing lightly to coat the ribs evenly. Refrigerate, covered, for at least 4 hours, preferably overnight.
Preheat the grill or broiler to high heat. Shake excess marinade off the ribs. Cook the ribs until they reach medium-well, 3 to 4 minutes per side. Serve over steamed rice. Garnish with Sriracha, if desired.
OVER THE TOP TIP Serve your short ribs over Sriracha and SPAM Fried Rice. The Nguyen family barbecues always had a tray of torn iceberg lettuce and sliced cucumbers with a side of ranch dressing. I like to do the same, but with SriRANCHa!
Skirt steak is a chef’s best friend. Besides cooking up fairly quickly, it’s got a great flavor and a price tag that shouldn’t break the bank. However, I’ve found that traditional supermarkets sometimes charge substantially higher for it than Latino markets and carnicerias, so shop savvy—especially if you plan on cooking for a larger crowd. Use the carne asada in tacos, burritos, or tortas, or atop a piping hot plate of nachos. Diced onions, chopped cilantro, lime wedges, sliced radishes, and, of course, more Sriracha make excellent toppers.
Makes 6 to 8 servings
6 cloves garlic
1 large onion, diced
1 small jalapeño
½ cup chopped fresh cilantro
2 tablespoons kosher salt
Juice of 3 limes
Juice of 2 oranges
Juice of 1 lemon
⅓ cup Sriracha
¼ cup tequila
¼ cup olive oil
4 pounds skirt steak or flank steak, ½ inch thick
In the bowl of a food processor, combine the garlic, onion, jalapeño, cilantro, and salt and pulse until finely minced. Add the citrus juices, Sriracha, tequila, and olive oil, pulsing until combined. Place the meat in a large bowl or resealable plastic bag, and pour the marinade over, tossing lightly to coat the meat evenly. Refrigerate, covered, for at least 4 hours, preferably overnight.
Preheat the grill or broiler to high heat. Brush the grill lightly with oil. Cook the steaks until they reach medium-rare, 4 to 5 minutes per side. Cover with foil and allow the meat to rest for several minutes. Once the meat has rested, slice the steaks against the grain into strips, or chop into a smaller dice.
OVER THE TOP TIP If your mouth really craves a beating, serve up a huge platter of these tacos topped with a bit of Sriracha Sour Cream and wash them down with a tall, ice-cold Srirachelada.
