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Posts Tagged ‘Sriracha’

Bacon, Fried Egg, Manchego, Tomato Sandwich with Sriracha Aioli

In Food, Recipes on January 7, 2011 at 9:59 pm

I am missing my husband, who is in Las Vegas for CES this week, something terrible. But when the cat’s away, the mouse will stay up past midnight drinking cava with her book club girls and then crave like the dickens a fried egg sandwich the following day. Fortunately, I had all the fixings, including bacon, a sliver of Manchego left over from book club last night and half a boule of Homeboy Industries whole grain bread. In a bowl, I mixed together a little brown sugar, cayenne and cracked black pepper.

I liberally sprinkled the mixture on top of a couple slices of bacon and baked them at 350 F degrees for 20 minutes. Then I flipped the slices and cooked another 15 minutes until they were crispy and caramelized. (Caramelized bacon = crack.)

While the bacon was cooking, I mixed a little mayo and Sriracha together in a bowl and then slathered it on two thick slices of bread. Then a slice of tomato from my CSA farm box this week, a fried egg, and a few shavings of Manchego got topped with that naughty, naughty bacon.

It was perfect in every way except one: that my one true love wasn’t here to enjoy it with me.

Sriracha Shrimp Cocktail

In Food, Recipes on December 4, 2010 at 1:46 pm

Last night marked our tenth annual Fa-La-La holiday bash. What started off as about 30 people knocking back Champagne punch in my beloved one-bedroom apartment on Sycamore a decade ago has grown to over 100 crammed into our home in nearby Windsor Square. And you know what? It’s my favorite night of the year! I’ll write more about the groovy menu later, but first wanted to share my favorite new addition: Sriracha cocktail sauce inspired by my dear friend and author of best-selling Gastrokid CookbookHugh Garvey, who just launched an awesome new blog. Last night I served this super spicy, super delicious cocktail sauce on a seafood tower with jumbo shrimp. And before I could even snap a pic, every last bite was GONE. Next weekend I’m going to make some more to take to my sister’s and will grab a few dozen oysters to go with. Be popular with your friends (or your sister) and make this:

The Foodinista’s Sriracha Cocktail Sauce

2 cups ketchup

2 generous tablespoons Sriracha

2 generous tablespoons Bubbies horseradish

2 tablespoons freshly squeezed lemon juice

1 1/2 tablespoons Worcestershire sauce

1 large shallot, peeled

In a bowl, mix first five ingredients. Using a microplane, grate shallot into bowl. Stir to mix. Refrigerate for several hours.

Fried Egg Sandwich with Sriracha Aioli

In Food, Media, Recipes on October 23, 2010 at 9:19 am

I unabashedly consider myself something of an expert in the field of Fried Egg Sandwiches. The morning after my sister and I ran the 2007 Los Angeles Marathon, we hobbled over to BLD for their exemplary version with Neuske’s thick cut bacon and Gruyère on sourdough. Claire and I are also regulars at Huckleberry Café in Santa Monica. After a Saturday morning run out at the beach, we hit Huckleberry for a version that includes Niman Ranch bacon and arugula on country bread (and the blueberry corn cake is out of this world). It’s a little heavy handed with the arugula but delicious all the same. Check it out:

Not to be outdone by The Oaks Gourmet in Hollywood with their ooey gooey Breakfast Sandwich loaded with fried egg, fresh mozzarella, pancetta, basil and garlic oil on Tuscan sourdough.

But—I humbly submit—the best version is served up at home, thanks to my “secret” weapon: Sriracha aioli. Sriracha is a staple in southern California—a Thai-style chile and garlic sauce that finds its way into all manner of goodness. Yesterday, I shared the recipe for my fried egg sandwich over on Herman Miller’s LIFEWORK blog in an ongoing series called “Good Taste.” It’s a carefully built sandwich that balances nutty, spicy flavors with the warm comfort of a fried egg. I actually prefer a chewy, nutty multigrain bread to sourdough in the mix. (Rudi’s Organic 7 Grain with Flax avail at Whole Foods makes a surprisingly good one.) One thing I forgot to add in that recipe is to sprinkle a teeny bit of pimentòn over the egg for a subtle smokey note. In the meantime, here’s a peek at mixing my not-so-secret Sriracha sauce, a dollop of mayo and a squirt of Sriracha. Voilà! And is epic on a cheeseburger, too:

For The Foodinista’s Fried Egg Sandwich recipe, click HERE.

Sushi Roller Derby

In Drink, Food on April 11, 2010 at 9:24 pm

We had been planning for weeks to go to dinner at my sister’s fab new apartment in Santa Monica off Montana, but when the moment arrived we were totally unprepared for the CRAZY sushi spread she had prepared. I mean seriously. Gorgeous sushi-grade hamachi and ahi, fresh crab and salmon roe—all from Santa Monica Seafood. Claire had prepared sticky sushi rice and julienned cucumber and sliced up avocados. My husband was particularly excited about the spicy tuna Claire had made by mixing together mayo and Sriracha:

From there it was an all-out sushi derby as we raced to create our ultimate rolls. Here’s Mr Foodinista spreading rice onto a seaweed wrapper, while my sister cuts one of her expert rolls:

Yours truly is obsessed with salmon roe and so was particularly smitten with these ikuro avocado rolls, while Mr. Foodinista scarfed most of my sister’s spicy crab and cucumber creations:

And what did she serve with this spectacular spread? One of my all-time favorite bubblies, Lucien Albrecht Cremant d’Alsace Brut Rose ($20). It’s a sparkling rosé from the Alsace region, made from 100% Pinot Noir using the Champagne method but because it’s from a region outside of Champagne it can’t legally be called that. It is a perfect sushi wine. And thank you, Claire, for a PERFECT evening! xx

The Refrigerator Personality Test

In Food on April 8, 2010 at 10:18 am

“Show me what you store, and I’ll tell you what you are,” wrote Los Angeles Times Food Editor Russ Parsons in a column last year entitled “The Refrigerator Personality Test.” I’ve known Russ for over a decade, and worked with him for at least half that long, but after reading that column learned a little more about this superb human being. Like that Russ is sentimental and hangs onto hot sauce for 20 years. That he is perhaps also fickle in love, which explains the fleeting flirtation with a tube of cast-aside yuzu-koshu pepper paste. I’ve never forgotten the story, and was reminded of it again this morning when I was looking for something as simple as a jar of Dijon mustard (we’re out) and instead found a random of assortment of condiments that included four spicy mustards of varying heat, jars of capers, lemon curd, fig paste, pomegranate syrup, two jars of Nuttzo (god forbid we run out, but seriously, it’s great in a smoothie), almond butter, pistachio and walnut oils, Sriracha, tubes of anchovy and tomato paste and several bottles of apéritifs and rosé in the refrigerator door alone. They are joined by less esoteric tubs of mayonnaise, ketchup, maple syrup, soy sauce, Diet Dr. Pepper and butter.

My refrigerator shelves reinforce that I am far less imaginative than Russ, whose fridge boasts caramelized onions, olives he’s cured, undeveloped rolls of film, Spanish pickled anchovies and Cougar Gold canned cheese. In my own icebox, I find enough dairy to start, well, a dairy: milk, buttermilk, cream, eggs, plain yogurt (sheep and cow), mascarpone, and more cheese than I could ever eat (which is a lie; I will eat it all: parm, goat, feta, blue, pecorino, Swiss, Vermont cheddar, fresh ricotta, cream cheese, shredded pepper Jack; string cheese for Tiny G). There’s more rosé, Madeira, several bottles of Japanese and Belgian beer, a bottle of Henriot, half finished jar of chocolate sauce, a jar of my aunt Margaret’s homemade peach preserves, two kinds of hummus, puréed squash and ground chicken for Tiny G’s lunch, his sippy cup of milk unfinished from this morning, bacon, a ribeye (for Mr Foodinista’s dinner while I’m at book club tonight), radishes, green onions, cured green olives, a bag of flax seeds, half a red pepper, broccoli, asparagus, basil (most other herbs come from the garden but we need to replant basil, which got attacked), cold cuts of roast beef, a couple bottles of mineral water, huge jar of Bubbies bread and butter chips, blood orange juice, tortillas, strawberries, cantaloupe and a bowl leftover cherry tomato and bocconcini with basil salad from last night’s dinner.

Now that I write that all out, it sounds like a LOT. I guess it is a lot. But in reality the depth of our fridge is pretty shallow, which I love. Items are less likely to get lost and go to waste. (Our freezer drawers are another story for another post.) And after cataloging the contents above, I think I’m going to try to cook my way through our condiments. And cheese, of course. Any ideas? And while we’re at it, what’s in your fridge????

Wrap Party

In Food, Recipes on October 29, 2009 at 11:57 am

spring rolls

My sister, Claire, makes a mean version of a Vietnamese spring roll. She makes it look easy, but I’m not going to lie, there’s a LOT of prep involved. Last night Claire julienned the hell out of carrots and cucumbers; chopped cilantro and mint; sautéed shrimp, garlic and Thai chiles; soaked cellophane noodles and rice paper; and spiced it all up with a healthy douse of Sriracha chile sauce. I observed and absorbed, and then annoyed her by snapping photos instead of helping to assemble. But what are big sisters for?

Here is an approximation of Claire’s method.

Vietnamese Spring Rolls

2-3 cloves minced garlic

Butter, for sautéeing

1 1/2 tablespoons fresh lime juice

20-24 shrimp, uncooked

Thai chiles, chopped

2 ounces bean threads (cellophane noodles), soaked in hot water for 30 minutes, drained

Sriracha chile sauce

1/2 cup julienned carrots

1/2 cup julienned cucumbers

1/4 cup bean sprouts

4 teaspoons fresh mint, chopped

1/4 cup fresh cilantro, chopped

4 cups hot water

10-12  6-inch dried rice paper rounds

Heat butter in skillet over medium-high heat. Add garlic, shrimp and thai chiles; sauté until shrimp are just cooked through, about 1 minute. Remove from heat. Season with salt and pepper.

shrimp sauteeing

Add Sriracha to drained cellophane noodles, to taste. We added a lot to spice things up.

bean threads

Pour hot water into large pan or pie dish. Dip 1 spring-roll sheet in water 5 seconds. Remove from water; place on wet towel to blot, and then on cutting board to assemble.

Sprinkle cilantro and mint on round, then heap noodles, carrots, cucumbers and bean sprouts on wrapper and spoon 2 shrimp with chiles on top.

spring roll filling

Fold in ends of round like a burrito. Roll into cylinder, and place on plate. Repeat with remaining ingredients.

spring rolls

Serve with peanut dipping sauce and/or Sriracha. I like to dip the spring rolls directly into the Sriracha to kick up the heat. And call me crazy and unseasonal, but a coriander-forward gin like Aviation mixed in a gin and tonic with a splash of lime is a pretty fine accompaniment to the meal!

Kewpie Mayonnaise

In Food on January 29, 2009 at 5:47 pm


Last week in Madrid I ran into the very talented David Chang, chef/owner of one of my favorite spots in New York—Momofuku. Which reminded me that I needed to get some Kewpie mayonnaise—a fantastic creamy mayo from Japan—which Chang uses in a killer Kewpie slaw with Berkshire pork in his ssam burritos. It’s also delicious mixed with a little Sriracha hot sauce to spice up a burger or BLT. A word of warning, Kewpie does contain small amounts of MSG so if you’re sensitive to that, my condolences.