Srirachabutter Recipes

JAN'S HOMEMADE SRIRACHA BUTTER

Jan's Homemade Sriracha Butter image

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

Ingredients

1 cup unsalted butter, at room temperature
2 tablespoons sriracha sauce, or to taste
1 tablespoon honey
5 cloves garlic, minced
¼ teaspoon salt
1 pinch ground black pepper

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

SRIRACHA BUTTER

Sriracha Butter image

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

Ingredients

1/2 cup salted butter, at room temperature
2 tablespoons sriracha asian garlic sauce

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 BUTTER

Sriracha Butter image

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

Ingredients

1 stick unsalted butter, softened
2 anchovy fillets, minced
1 tablespoon Sriracha or other chile sauce
1 garlic clove, minced
Coarse salt

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

SPICY SRIRACHA POPCORN

Spicy Sriracha Popcorn image

Provided by Ree Drummond : Food Network

Time 10m

Yield 6 servings

Number Of Ingredients 5

Ingredients

3 tablespoons vegetable oil
1/2 cup popcorn kernels
4 tablespoons butter
2 teaspoons sriracha
1 teaspoon kosher salt

Steps:

Coat the bottom of a large pot with the vegetable oil. Pour in the popcorn kernels, cover and set over medium-high heat. When you hear the first kernels pop, begin to shake. Continue to cook, shaking, until all the corn is popped. When you no longer hear popping, remove from the heat and transfer to a large bowl.
In a pan, melt the butter, add the sriracha and stir. Drizzle over the popcorn and toss. Season with salt.

SRIRACHA BUFFALO SAUCE

Sriracha Buffalo Sauce image

An easy Sriracha Buffalo Sauce recipe. This is part of the recipe Chicken Wings Five Ways.

Provided by Alexis Touchet

Categories Sauce Super Bowl Backyard BBQ Tailgating Gourmet

Yield Makes 1 1/2 cups

Number Of Ingredients 3

Ingredients

1 1/2 sticks (12 tablespoons) unsalted butter
1/2 cup sriracha (Asian chile sauce) or hot pepper sauce such as Frank's Red Hot sauce
1/4 cup white-wine vinegar

Steps:

Heat butter, sriracha, vinegar, and 1/4 teaspoon salt in a small saucepan over medium heat, stirring, until butter is melted.

ULTIMATE SRIRACHA BURGER

Ultimate Sriracha Burger image

Reprinted with permission from The Sriracha Cookbook: 50 "Rooster Sauce" Recipes That Pack a Punch by Randy Clemens, copyright © 2011. Published by Ten Speed Press, a division of Random House, Inc. Check out more at http://www.thesrirachacookbook.com

Provided by SrirachaCookbook

Categories Pork

Time 45m

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

3 lbs ground beef (preferably chuck, 80/20)
1/4 cup soy sauce
10 tablespoons sriracha sauce
4 teaspoons fresh ground black pepper
4 slices thick slab bacon
2 large sweet onions
3/4 cup blue cheese dressing
8 hamburger buns with sesame seeds
8 slices swiss cheese (thick slices)
1 large beefsteak tomato, sliced
arugula or romaine lettuce

Steps:

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, 20-25 minutes.
Grill the burgers, turning once, 4-4½ minutes on each side or until a meat thermometer registers 130-135 degrees 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.

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