Sriracha Butter Recipes
JAN'S HOMEMADE SRIRACHA BUTTER
Sriracha butter is delicious on fresh corn on the cob, steak, veggies - especially baked potatoes! Uses are endless and it is quick and simple to make. Nice addition to your next barbeque!
Provided by What's for dinner, mom?
Categories Side Dish Sauces and Condiments Recipes Compound Butter Recipes
Time 1h10m
Yield 16
Number Of Ingredients 6
Steps:
- Stir butter, sriracha sauce, honey, garlic, salt, and pepper with a rubber spatula in a bowl until smeared and blended together.
- Scoop butter mixture onto a large piece of plastic wrap. Roll up into a log; twist ends of the plastic together to tighten up the log. Refrigerate until thoroughly chilled, about 1 hour. Slice into 1/4-inch pats and place on a chilled plate.
Nutrition Facts : Calories 108.2 calories, Carbohydrate 1.6 g, Cholesterol 30.5 mg, Fat 11.5 g, Fiber 0.1 g, Protein 0.2 g, SaturatedFat 7.3 g, Sodium 117.5 mg, Sugar 1.1 g
SPICY SRIRACHA BUTTER
You can make sriracha butter quickly and easily at home. It's great spread on a grilled cheese sandwich, on pasta or even on eggs. Warning: it's crave-worthy!
Provided by Kristen Stevens
Categories Condiment
Time 5m
Number Of Ingredients 2
Steps:
- In a medium sized bowl mix together the butter with the sriracha. It takes a few minutes, so be patient. Store in the fridge for several weeks.
- Enjoy!
Nutrition Facts : ServingSize 1 tablespoon, Calories 82 kcal, Carbohydrate 1 g, Protein 1 g, Fat 9 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 24 mg, Sodium 160 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 3 g
SRIRACHA BUTTER
Oh the many uses: topping a sweet potato, melted and poured on popcorn, slathered on corn on the cob, melted in a frying pan to make a grilled cheese sandwich, used to pan grill shrimp, fish or oysters with a squirt of citrus... The uses are limitless.
Provided by gailanng
Categories Spicy
Time 10m
Yield 1/2 cup
Number Of Ingredients 2
Steps:
- Using a wooden spoon or in the bowl of a stand mixer equipped with a paddle attachment, blend the softened butter with the Sriracha until completely combined.
- Scoop the flavored butter onto a sheet of plastic wrap. Roll the plastic around the butter, forming a log about 1 inch in diameter; wrap tightly.
- Chill in the refrigerator for at least an hour. Once hardened, the butter may be sliced for use. Keeps in the refrigerator for up to 2 weeks or in the freezer for 6 months.
SRIRACHA RICE
Rice for Sriracha lovers! Very simple recipe. Be sure to use chicken broth and not water if you want the flavor. You can also use basmati rice.
Provided by Spice Is Nice
Categories Side Dish Rice Side Dish Recipes
Time 20m
Yield 6
Number Of Ingredients 4
Steps:
- Combine chicken broth, jasmine rice, Sriracha sauce, and garlic in a rice cooker.
- Seal and select setting according to manufacturer's instructions; cook until tender, about 15 minutes. Fluff with a fork.
Nutrition Facts : Calories 180.1 calories, Carbohydrate 39.5 g, Cholesterol 2 mg, Fat 0.2 g, Fiber 0.7 g, Protein 3.7 g, Sodium 546.8 mg, Sugar 0.4 g
SRIRACHA BUTTER
Melt a bit of this salty, spicy butter on top of grilled steak. Don't fear the funk -- anchovies add deep, umami flavor. We promise!
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 5m
Number Of Ingredients 5
Steps:
- With a fork, mash together butter, anchovies, Sriracha, garlic, and 1/2 teaspoon salt. Keep refrigerated for up to 1 week.
Nutrition Facts : Calories 85 g, Fat 9 g, SaturatedFat 6 g
GRILLED BUTTERFLIED PRAWNS WITH SRIRACHA-LEMONGRASS BUTTER
Provided by Grace Parisi
Categories Garlic Ginger Shellfish Shrimp Grill Grill/Barbecue Lemongrass
Yield Makes 4 servings
Number Of Ingredients 13
Steps:
- On a cutting board, using a pair of kitchen scissors, or sharp paring knife, cut the shrimp lengthwise through the shell, along the top side about 1 inch below the head and press to flatten. Pull out and discard the intestinal vein that runs lengthwise.
- In a small microwave safe bowl, combine the softened butter with the sriracha, lemongrass, garlic, ginger, turmeric, fish sauce and lime juice and season with the salt. Microwave on high power just until soft enough to brush but not melted, about 5 seconds.
- Light a grill and oil the grates. Arrange the butterflied shrimp in a hinged grill basket, shell-side down, brush with oil and season with salt. Brush very lightly with some of the butter. Grill the shrimp, shell side down until lightly charred, about 2 minutes. Brush the shrimp with more of the butter, turn and grill until lightly charred and cooked through, about 2 minutes longer. Transfer the shrimp to plates and serve with the remaining butter, naan, lime wedges and cilantro. Serve right away.
More about "sriracha butter recipes"
HAWAIIAN BBQ SKEWERS WITH SRIRACHA LIME BUTTER. - HALF ...
From halfbakedharvest.com
4.5/5 (19)Total Time 30 minsCategory Appetizer, Main Course, SnackCalories 327 per serving
- To make the Hawaiian BBQ sauce, whisk together the BBQ sauce, pineapple juice, lime juice and cilantro in a medium size bowl. Now add the chicken to a gallon size ziplock bag or medium bowl and toss with 1/4 cup of the BBQ mixture.
- Set your grill, grill pan or skillet to medium-high heat. Thread chicken pieces, pineapple chunks and bell peppers together, alternating one after another on skewers. Brush the skewers lightly with olive oil. Grill the skewers until lightly charred and cooked through, turning them occasionally throughout cooking, about 10 to 12 minutes total. Transfer the skewers to a plate.
- Brush the skewers with sriracha butter (below) and serve with extra Hawaiian BBQ sauce. EAT!
PEANUT BUTTER & SRIRACHA BURGER - SOBEYS INC.
From sobeys.com
Servings 4Calories 600 per servingTotal Time 30 mins
- On barbecue preheated to medium-high, grill burger patties 5 to 6 min. per side, or until cooked through and internal temperature reaches 160°F (71°C).
- Split the buns. Place burger patties on bottom halves of buns. Top with reserved sauce, carrot, cilantro and green onion. Cap with top buns.
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GRILLED CORN ON THE COB (WITH HONEY SRIRCHA BUTTER ...
From rasamalaysia.com
5/5 (2)Total Time 15 minsCategory American RecipesCalories 157 per serving
- Grill on outdoor grill on medium heat for about 10 minutes, making sure that you keep rotating the corn to cook and slightly char eventually. While grilling, brush more honey sriracha butter on the corn. Serve as is or with squirts of lemon juice from lemon wedges, if using.
HOW TO MAKE HONEY SRIRACHA BUTTER - RASA MALAYSIA
From rasamalaysia.com
4.7/5 (7)Calories 442 per servingCategory American Recipes
- In a bowl, whisk the unsalted butter, honey, Sriracha, garlic and salt until the butter becomes light and everything is well combined.
- Transfer the the honey Sriracha butter onto a sheet of plastic wrap, roll up to form a cylinder shape. Twist both ends tight and keep it in the refrigerator. They are ready to use when the butter becomes cold and solid.
SRIRACHA BUTTER LOBSTER TAILS - OVER THE FIRE COOKING
From overthefirecooking.com
Cuisine AmericanCategory Main CourseServings 2Total Time 25 mins
- Split lobster tails in half (but not full down the back of the tail) and then lay flat. Lather with olive oil and season with salt and pepper to your taste.
- Using a fire starter and some local wood, start your fire. Make fire a medium heat. Place your grill directly over fire and preheat 2 skillets.
- Place lobster on grill flesh side down to cook for 2-3 minutes before flipping. Also, add sauce skillet to preheat for 2-3 minutes. Before flipping lobster tails, add butter, sriracha sauce, garlic, lemon and chives to sauce skillet and stir. Allow to simmer over fire for 3 minutes. Flip lobster tails and let cook for about 5-6 more minutes or until the meat is no longer translucent. Using a brush, lather the lobster tail meat with the Sriracha Butter Sauce. Be careful to minimize flare ups from the dripping butter.
GRILLED LOBSTER TAILS WITH SRIRACHA BUTTER - FIFTEEN SPATULAS
From fifteenspatulas.com
4.7/5 (7)Total Time 25 minsCategory Main CourseCalories 244 per serving
- If lobster tails are frozen, thaw them completely. To hasten thawing, place lobster tails in a ziploc plastic bag, zipped tight. Then place bag of lobster tails in a large bowl and run cold water over it. Let sit for about 10 minutes, submerged in the water, and then drain and repeat the process two more times. Rinse tails lightly and pat dry with paper towels. Butterfly the tails by cutting lengthwise through the centers of the hard top shells and about half-way through the top of the meat with a kitchen shears. With your fingers, press shell halves of tails apart. If you see a dark line running down the center of the meat, that is the digestive tract (it may already be completely removed or only partially removed). To fully remove it, simply grasp it with a paper towel, pull it out and discard. Insert a metal skewer down the lobster tail so the tail stays straight and doesn’t curl up on the grill.
- Heat grill to medium-high, about 475°. Spread about 1 tablespoon of prepared sriracha butter over the meat of each lobster tail. Place tails on the grill, meat side down on the grates, for about 4 to 5 minutes. The lobster shell should turn bright orange in color. Flip tails over and spoon another teaspoon of sriracha butter onto the meat of each tail. Grill for an additional 3 to 4 minutes, or just until lobster meat is opaque. Do not overcook or the lobster meat will be dry. Remove tails from grill and let sit for a couple minutes before serving. Sprinkle with fresh chives. Serve with fresh lemon wedges for squeezing over the tails and additional reserved sriracha butter.
EASY 10 MINUTE BARBECUED FLOUNDER RECIPE WITH SRIRACHA BUTTER
From throwdownkitchen.com
Cuisine AmericanTotal Time 15 minsCategory Main CourseCalories 393 per serving
- Make the sauce by melting the butter and then adding white wine, lemon juice, garlic powder Sriracha sauce, salt and pepper and chopped parsley.
- Pour the sauce over the flounder fillets, add halved grape tomatoes (if desired) to the pan around the fish, and broil for 8 minutes.
- Remove the fish from the oven and plate. Spoon any sauce over the fish, squeeze fresh lemon juice on top. Garnish with fresh chopped parsley and the broiled grape tomatoes.
GRILLED CHEESE AND APPLE SANDWICH WITH SRIRACHA BUTTER
From theendlessmeal.com
5/5 (7)Total Time 10 minsCategory DinnerCalories 424 per serving
- Butter one slice of bread with plain butter then turn the bread over and butter the other side with the Sriracha butter. Add the cheese, apple slices, and more cheese. Top with the other piece of bread then butter the top.
- Heat a small frying pan over medium-low heat. Add the sandwich and cover the pan. Cook for 2-3 minutes on each side, until the cheese has melted, and the bread is brown and crispy.
SRIRACHA SUBSTITUTE: 5 ALTERNATIVES WITH SIMILAR FLAVOR ...
From foodchamps.org
- Sambal Oelek. Sambal Oelek is going to be the closest substitute you’ll find to sriracha. Its roots aren’t too far off from sriracha from Indonesia, and it packs a similarly hot chili flavor.
- Frank’s Red Hot Sauce. Frank’s Red Hot sauce is a classic hot sauce flavor that serves as the basis for most buffalo sauces. It earned a spot on this list because of its vinegary nature that we see a bit of in sriracha and because of how adaptable it can be, adding the perfect level of heat to just about any dish.
- Homemade Bang Bang Sauce or Spicy Mayo. For those who like the flavor of sriracha but can’t stand too much heat, a great alternative is a homemade bang bang sauce or a quick spicy mayo.
- Harissa. Harissa is a hot chili paste from Tunisia that leans more on its spices than a vinegar or chili flavor, but it can work great as a sriracha substitute in a pinch.
- Cayenne Powder. When you’re strapped for time or your grocer is out of most of the above options, you have a dry ingredient in your home that will work in a pinch: Cayenne pepper.
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