Look at what's cookin

My adventure's in feeding my family

The Ultimate Sriracha Burger August 24, 2012

Filed under: The Sriracha Cookbook — kariryerson @ 12:00 am

This combines the husbands two favorite things, burgers and Sriracha. Since I only made it for the two of us I did one third recipe instead of the full but I am posting the full since this is great for a party. We love this stuff. Drool.

Ingredients:

  • 3 pounds ground beef (preferably chuck, 80/20)
  • 1/4 cup soy sauce
  • 10 tablespoons Sriracha
  • 4 teaspoons freshly ground black pepper
  • 4 slices thick-cut bacon
  • 2 large sweet onions
  • 3/4 cup blue cheese dressing
  • 8 sesame seed buns
  • 8 thick slices Swiss cheese
  • 1 large beefsteak tomato, sliced
  • Arugula or romaine lettuce

Directions:

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 1/4-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 to 25 minutes.
Grill the burgers, turning once, 4 to 41/2 minutes on each side or until a meat thermometer registers 130° to 135°F 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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Cheddar-Sriracha Swirl Bread June 17, 2012

Filed under: The Sriracha Cookbook — kariryerson @ 11:10 am

When browsing the internet the other day, I came across this amazing thing call “The Sriracha Cookbook” that I just had to have. We LOVE Sriracha so it made sense to order it. The first thing I made was Cheddar-Sriracha Swirl Bread. It was awesome. We ate it toasted, in tuna melts (to come later) and in so many other things it was gone in no time flat. I did use 1/2 white flour and 1/2 wheat instead of all white.

Ingredients:

  • 1 3/4 cups whole milk
  • 2 tablespoons unsalted butter, at room temperature
  • 2 tablespoons sugar
  • 1 (1/4-ounce) package instant dry yeast
  • 4 cups unbleached all-purpose flour, plus more for kneading
  • Vegetable oil or nonstick cooking spray, as needed
  • 2 teaspoons kosher salt
  • 1/4 cup Sriracha
  • 1 cup (4 ounces) shredded sharp Cheddar cheese

Directions:

In a small saucepan over medium-low heat, warm the milk, butter, and sugar, stirring occasionally. Remove from the heat as soon as the butter melts. The liquid should be lukewarm to the touch, around 100°F. Allow it to cool to that temperature if necessary. Sprinkle the yeast over the milk mixture and let sit for 10 minutes to proof. After about 10 minutes, there should be a layer of froth on the surface of the mixture, which signifies that the yeast is viable and ready to sacrifice its own life in the name of good bread.

In a large bowl, mix together the flour and salt. Pour the milk and yeast mixture into the bowl of flour and mix with a wooden spoon until a soft, ragged mixture is formed. Transfer the dough to a well-floured work surface and knead for 1 minute. Transfer the dough to a lightly oiled bowl, cover with a kitchen towel, and allow it to rest, undisturbed for 20 minutes.

After its rest, turn the dough back out onto the well-floured work surface and knead until a soft, elastic dough results, 3 to 5 minutes. Transfer the dough once more to the lightly oiled bowl, cover, and allow it to rest in a warm area of the house until doubled in size, about 2 hours.

Transfer the dough to the work surface and, using your hands, gently flatten into a 9-inch-wide rectangle. Spread the Sriracha over the dough, leaving a 1-inch border around the outside edges free of Sriracha. Sprinkle the cheese evenly over the Sriracha, respecting the same border. It is this border that allows the dough to seal properly in the next step.

Roll the dough up tightly, lengthwise, similar to making a jelly roll. Press down on the last roll to seal and make a seam. Lightly oil a 9 by 5-inch loaf pan. Put the dough, seam side down, into the pan. Cover and return to the warm spot until the dough has again doubled in size and is cresting over the top of the pan, 2 to 2 1/2 hours.

Preheat the oven to 400°F. Just before baking, make a 1/4-inch-deep slit down the center of the loaf using a serrated knife. Place the loaf pan on the center rack of the oven. Spray the inside walls of the oven and the top of the loaf with a generous misting of water to create steam. Quickly close the oven door and bake for 30 minutes. Remove the loaf from the pan and continue baking for an additional 10 to 15 minutes. The center of the loaf should register 190°F on a thermometer and the bottom of the loaf should sound hollow when tapped. Let the bread cool completely on a cooling rack before slicing for best results. Store refrigerated in an airtight container for up to 3 days.