Sriracha (Thai: ศรีราชา, Thai pronunciation: [sǐː.rāː.tɕʰāː]) is a type of hot sauce made from a paste of chili peppers, distilled vinegar, garlic, sugar, and salt. It is named after the coastal city of Si Racha, in the Chonburi Province of Eastern Thailand, where it was possibly first produced for dishes served at local seafood restaurants. Sriracha sauce is made by Huy Fong Foods, a California manufacturer. Created in 1980 by Chinese-Vietnamese founder David Tran, it is a brand of Sriracha sauce also known as rooster sauce or cock sauce because of the rooster prominently featured on its label. The company is embroiled in a lawsuit, which claims the odors emanating from the factory are a public nuisance. Yesterday, officials in a Southern California city held off on a decision about whether to force the closure of the Sriracha hot sauce plant that is being blamed for bad odors and heat that burns eyes. Many people would be VERY upset if the factory was forced to close. There is even a documentary movie called Sriracha. By the way, I only had black sesame seeds!
Sriracha Honey Roasted Cashews
4 cups dry roasted and salted cashews
1/2 cup honey
2 Tbs of Sriracha, or to taste
2 Tbs olive oil
1 inch size ginger, grated
3 Tbs sesame seeds
Preheat the oven to 350º. In a medium bowl, whisk together honey, Sriracha, ginger and olive oil. Pour mixture with cashews and stir until evenly coated. Stir in sesame seeds.
On a lined baking sheet spread cashews evenly onto sheet tray. Bake for 10-15 minutes stirring occasionally, until golden brown, allow cashews to cool before serving.
I managed to make this quick and easy snack while at my mom’s in New York. I packed a yam in my suitcase! I wonder what they thought it was when my bag was xrayed?
Rosemary Sweet Potato Chips
1 (14 oz) sweet potato, peeled and very thinly sliced, divided
1 tsp fresh rosemary, finely chopped, divided
½ tsp salt, divided
¼ tsp freshly ground black pepper, divided
Cut a circle of parchment paper to fit a microwave-safe plate; coat parchment lightly with cooking spray. Arrange one-fourth of the potato slices in a single layer on parchment. Sprinkle evenly with 1/4 teaspoon rosemary, 1/8 teaspoon salt, and a dash of pepper. Microwave at POWER LEVEL 9 for 4 minutes. Check for crispness. Continue to cook at 30-second intervals until done. Repeat procedure with remaining potato, rosemary, salt, and pepper.
This came to me through facebook. It seems very appealing. They word crispy was used in the title, which I removed. They aren’t especially crispy, though they are delicious.
I am off to New York for a couple of days, so I will be posting from there. Brrrrr….. I’m already cold just thinking about it!
Baked Parmesan Green Beans
1 (14 oz) Bag of frozen whole green beans (or about 4 cups fresh)
¼ cup parmesan cheese, grated
½ tsp garlic powder
¼ tsp salt (or to taste)
⅛ tsp pepper (or to taste)
Preheat oven to 425 degrees. Line a baking sheet with foil, and spray with non-stick cooking spray.
If using frozen green beans, put the bag of green beans in the microwave for 3-4 minutes, or until just thawed (or you could leave them out at room temperature for a few hours). If using fresh green beans, wash and snip off the ends.
Place green beans on prepared baking pan, making sure they are evenly spread out, and none are laying on top of each other, (this will ensure even crispiness!) Sprinkle seasonings and parmesan cheese evenly over green beans.
Place green beans in the pre-heated oven and bake for 10-15 minutes, or until golden brown and crispy! (To make them extra crispy, I like to broil them for an extra 1-2 minutes before pulling them out of the oven). Serve with dipping sauce of choice.
It seems like hummus is taking over the supermarkets. It occupies a big piece of refrigerator real estate. Don’t get me wrong, I love good hummus, but I am a bit sick of it. Here is a new dip idea that’s fast and easy.
Lemon Rosemary White Bean Dip
Makes 1½ cups
15 oz can cannellini beans (white kidney beans)
1 clove garlic, chopped
1 tsp lemon juice
1 Tbs olive oil
1 Tbs freshly chopped rosemary
Rinse the cannellini beans in a strainer with cold water.
Add the beans, garlic, lemon juice, olive oil and rosemary to a food processor or blender with flat blade attachment and pulse until creamy, about 2-3 minutes.
Top with fresh rosemary and olive oil if desired. Serve with crackers.
To me, snacks are all about texture and crunch. This is a very healthy, yet satisfying snack. You could slip these in among the chicken wings at your super bowl party. I have done in the ways. Please note that the chick peas I used were very small and cooked much faster than 40 minutes. Watch them carefully after 30 minutes in the oven.
Crunchy Chickpeas 3 ways
2 – 15 oz cans of chickpeas, drained, rinsed, and dried
2 Tbs extra-virgin olive oil
2 Tbs fresh rosemary, finely chopped
1 Tbs kosher salt
1 tsp garlic powder
1 tsp black pepper
pinch of cayenne
½ tsp ground cumin
½ tsp curry powder or turmeric
1 tsp black pepper
1 tsp salt
1½ tsp dried dill weed
1 tsp garlic powder
1 tsp onion powder
1 tsp black pepper
1 tsp salt
Preheat oven to 400º. Toss the chickpeas with oil and seasoning. Spread on a large baking sheet and bake, uncovered, for 45 minutes, or until golden brown and crunchy.
The chickpeas can be roasted up to 1 day ahead. Cool completely and store in an air-tight container. Can be served at room temperature or briefly reheated, about 5 minutes at 400º.
Water is the enemy of crunch, so make sure you remove as much moisture as possible after rinsing the chickpeas. Use paper towels to remove any surface moisture, and if you have time, let them air-dry for 30 minutes before tossing with oil and baking.
My brother-in-law Russell came last week and brought us a bag of these fabulous cheese crackers. They were so good, I asked him to get the recipe from his friend, Rose-Marie, who is constantly asked to bring them to social gatherings. She got the recipe from her friend Ann who died at age 50 in 1989, so she is glad to have her friend remembered. Thank you Rose-Marie!
Makes about 60
1/2 lb butter
1/2 lb sharp Cheddar cheese, grated
1 2/3 cups all purpose flour
1 tsp salt
1/4 tsp cayenne pepper
2 cups Rice Crispies
Preheat oven to 350 F.
Cream butter with cheese. Sift flour, salt and pepper and add to butter and cheese mixture. Stir in Rice Crispies. Make small balls about the size of a large marble and place on lightly greased cookie sheet. Press flat with tines of a fork. Bake for 15 minutes. They keep well in the refrigerator or also can be frozen and may be served warm or cold.
Recently, I posted a recipe for Zucchini Patties. I guess I have zucchini on my mind. Zoe made this “unfried”, healthier version, which really turned out well. I have included the Apricot Dipping Sauce below. We served this with Barbecue Chicken Sandwiches.
Crispy Oven Zucchini Fries
½ cup all purpose flour
1 beaten egg with 1 egg white
½ cup panko breadcrumbs
¼ cup grated fresh Parmesan cheese
½ tsp smoked paprika
Kosher salt and fresh ground black pepper
2 zucchini, sliced into ½ inch thick and 4 inches long
Preheat oven to 425 degrees.
Add flour to a pie plate and whisk in some salt and pepper.
Beat the eggs together in another pie plate.
In a third pie plate, whisk together the panko, Parmesan, smoked paprika, and another big pinch of salt and pepper.
Dip the zucchini in the flour, then in egg, and then through the breadcrumb mixture. Place on a sheet tray and spritz with non-stick spray. Bake for 10 minutes, then flip, and continue cooking for 10 minutes more, until golden and crisp.
In a blender, puree:
½ cup Pineapple Juice
2 ½ Tbs Dry Mustard
1 ½ Tbs soy sauce
Transfer to a bowl and stir in:
1 ½ cups apricot preserves
Serve the sauce warm.
Here is a great snack or side dish. Cauliflower is low in fat, low in carbohydrates but high in dietary fiber, folate, water, and vitamin C, possessing a high nutritional density. A high intake of cauliflower has been associated with reduced risk of aggressive prostate cancer.
Parmesan & Gruyère Roasted Cauliflower
1 large head cauliflower
3 Tbs olive oil
kosher salt and fresh ground black pepper
1 cup fresh grated Parmesan
1 cup fresh grated Gruyère
Preheat oven to 350 degrees. Chop head into florets and discard stems. Place florets on sheet pan. Drizzle with olive oil and sprinkle generously with salt and pepper. Toss and bake for 30 minutes, tossing once. Sprinkle with cheese and bake for 1-2 minutes. Season to taste.
We went to San Diego for a funeral and stayed for the weekend. Every time we go away (if we are driving) I take my towering stack of magazines next to my bed to go through and rip out things that interest me, recipe ideas, etc. It’s probably one of my all time favorite activities, especially when it’s poolside with a beverage in hand. Here is one of the recipes I stumbled upon…
Dukkah is an Egyptian nut, seed, and spice blend that can be used to season almost anything. The most popular use of Dukkah is to dip a piece of bread in olive oil and then the Dukkah mixture. You can also coat chicken or pork with it before searing, add it to sautéed vegetables, delicious sprinkled on seared scallops or fish.You can use any combination of nuts, such as hazelnuts, pistachios, almonds, cashews, pine nuts or macadamia nuts in this recipe. Trader Joe’s now sells it. I had never heard of it and after seeing it at Trader Joe’s, I found a recipe for Dukkah. It’s unusual and completely delicious and addictive.
1/4 cup hazelnuts
1/4 cup shelled pistachios (unsalted)
4 Tbs sesame seeds
2 Tbs coriander seeds
2 Tbs cumin seeds
1 tsp fennel seeds
1 tsp black pepper berries
2 tsp dried thyme
1 tsp salt
Toast the hazelnuts and pistachios in a dry skillet, and set aside. Toast the seeds and berries (from sesame to black pepaper) in the skillet for 2 minutes, until fragrant, shaking the skillet frequently. Let cool completely.
Combine all the ingredients, and grind to a coarse powder in an electric grinder or with a mortar and pestle. You may have to proceed in two batches.
Pour into a jar, close tightly, and keep somewhere cool and dry.
Of course, everyone has had onion dip made with Lipton’s Onion Soup Mix. In the early 1950s a recipe for California Dip, combining this product with sour cream, became the rage. This classic dip is still popular today. Here is a recipe from scratch. You could even use 1/2 fat cream cheese and sour cream if you are so inclined…
6 Tbs unsalted butter
2 medium onions, diced
8 oz cream cheese
1 cup sour cream
1 Tbs garlic powder
2 Tbs chives, chopped
Kosher salt and black pepper, to taste
In a small skillet, melt the butter and add the onions. Season with salt and pepper to taste and caramelized until the onions are a light golden brown, about 25 minutes. Remove the onions from the skillet. Add 1/2 the onions to a food processor with the cream cheese, sour cream, and garlic powder and process until smooth. Fold in the reason of the onions with the chives, season with salt and pepper to taste, and serve.