The other day we went to the U.S. Border Patrol open house in Marfa, and while there were no T-shirts with "Run For The Border" printed on them, I was delighted to get a coozy with "Protected by U.S. Border Patrol." I thought it would be kind of funny to have a Thai hot sauce protected by U.S. Border Patrol coozy meant to keep things cold... but that's just sort of my inside kitchen joke.
I have a confession to make.... I had never had the stuff until 2 months ago, but better late than never, right? I've been putting it on pizza, falafel, curry, and with lime, salt, and a shot of Mezcal..... electrifying... literally. But of everything we've done with this amazing red ambrosia, nothing has been as gratifying as our Thai peanut dressing.
1/2 C peanut butter
1 lime, juiced and half of the peel zested
2 1/2 tsp sesame oil
1 Tbsp seasoned rice wine vinegar
2 Tbsp soy sauce
3 Tbsp honey
3 cloves garlic, roughly chopped
1 Tbsp minced ginger
1/2 C roughly chopped cilantro (stems and all)
1/2 C Canola oil
1/4 tsp kosher salt
2-3 tsp sriracha sauce
2-4 Tbsp water
1 lime, juiced and half of the peel zested
2 1/2 tsp sesame oil
1 Tbsp seasoned rice wine vinegar
2 Tbsp soy sauce
3 Tbsp honey
3 cloves garlic, roughly chopped
1 Tbsp minced ginger
1/2 C roughly chopped cilantro (stems and all)
1/2 C Canola oil
1/4 tsp kosher salt
2-3 tsp sriracha sauce
2-4 Tbsp water
We tossed a little of this sauce in with fresh greens and topped it with jicama, mangos, black sesame seeds and some Teriyaki grilled shrimp.... AWESOME! This sauce is also amazing on a steak sandwich... but feel free to throw on a little more cock sauce for extra flavor if you need to.
the border patrol had an open house?? i dunno - somehow that seems like a bit of an oxymoron! : ) the cozy is fantastic, and how better to use it than to keep your cock sauce hot? totally brilliant.
ReplyDeletecan't wait to try the dressing - sounds sublime!!
Mike here is a recipe to make you own Siracha, which is actually made in southern california and shipped world wide.
ReplyDeleteSriracha Hot Chili Sauce Recipe
By: Dave Drum
For those so inclined, here is a recipe for making your own sriracha hot sauce:
Fill a container half full with peeled garlic cloves. Fill the rest of the way with 2 (at least) habaneros and a mix of dried serrano and cayenne pods that have been stemmed but not seeded. Add 1 tablespoon of non-iodized salt and fill the container (to cover chile pods and garlic) with 5% strength white vinegar. Cider vinegar or wine vinegar will work but will give you a different flavour.
As the chile pods re-hydrate top up the liquid with water or vinegar. After a few days to a week of steeping in the vinegar dump the whole mess into the food processor or blender and puree until a smooth, thick consistency is reached. If the mixture is too thick it may be thinned with vinegar or water.
The resulting sauce is tangy, quite garlicky and very tasty. Mixed 50/50 with tomato sauce (American catsup) it makes a very nice seafood cocktail sauce. Or it can serve as a salsa on tortilla chips. It's very versatile.
The genesis of the sauce's popularity in the United States is straight out of the immigrant-success-story textbook. David Tran came to the U.S. from Vietnam, eventually landing in Los Angeles in 1980. He couldn't find a chili sauce that he liked, so he decided to make his own, which he sold out of the back of his van. As his following grew, he moved into a processing facility in Rosemead, a Los Angeles suburb, and began adding other sauces—sriracha, named after the traditional Asian chili sauces from the seaside town of Si Racha, Thailand, was by far his most successful. Tran's Huy Fong Foods now sells more than 10 million bottles of it a year.
Read More http://www.bonappetit.com/recipes/slideshows/2010/01/sriracha_hot_sauce_slideshow#intro#ixzz0vaIzTFns