Sunday, April 29, 2012

On Sriracha Honey Sauce

I know I'm late to the Sriracha party. I have no excuse, really. Ten years ago I worked at a place that had a bottle of this stuff on every table. Those bottles sat out, day after day, oozing, leaving circles of orange grease each time a braver person than I squeezed some on their meal. I just didn't understand and change is frightening. I still can't even pronounce the name, luckily a common problem as most people just call it "Rooster Sauce" for the image on the label. But this doesn't mean that I can't love the stuff now, right? Because I do. Like the way somebody loves coffee. Or cocaine.



Sriracha Honey Sauce on Brussels Sprouts (Click here for slightly more printable recipe)
2 side dish servings, but honestly? It'll only take one person to WRECK THIS PLATE

1/4 lb or  4-5 large Brussels sprouts, trimmed and quartered
2-4 T olive oil
salt
2 t Sriracha sauce
2 T honey
1 t lemon juice
1 1/2 t rice wine vinegar
Whisk Sriracha, honey, lemon juice and vinegar together. Resist the urge to put your face in the bowl.

 
Fry the Brussels sprouts and season with salt. Use as much oil as you need to brown them properly. Cook fast and hot, and move them about the pan quickly. Brussels sprouts are better with a little brown on them, so don't undercook them.


Add the sauce to the hot pan and let it boil for a few minutes. If it looks like you are making spicy candy, you're correct.


This sauce is amazing. I don't know why you couldn't enjoy it over rice. Over stir-fry. As pot sticker sauce. With chicken fingers. Tossed with pieces of pork. By rubbing it on your gums.

It's simply incredible. If you've never tried Sriracha, the honey calms the heat. If you have tried Sriracha then you know what all the fuss is about and you must be looking for more ways to incinerate your mouth in a sexy, sexy way. This is a good one.

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