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Tag: sriracha sauce

4th of July Recipes- Thai Style Potato Salad

Thai Style Potato Salad1

  • 3 pounds red skinned potatoes, boiled, peeled and cut into ¼ inch cubes
  • 3 sweet peppers, cut into ½ inch cubes (a mix of red and yellow or orange)

Add to a large serving bowl and keep aside.

Dressing

  • 1 cup peanut butter
  • ½ light coconut milk
  • 2 tablespoons honey
  • 2 tablespoons tamari
  • 2 tablespoons sriracha sauce
  • 2 limes, juiced
  • 1 tablespoon rice wine vinegar
  • Salt

Mix the peanut butter, coconut milk, honey, tamari, sriracha sauce, lime juice, rice wine vinegar and salt. Mix well and add to the potatoes. Taste for seasonings and add salt if needed.

Garnish

  • 1 cup cilantro, chopped
  • 1 cup green onions, chopped
  • 1 cup salted peanuts, chopped

Top with cilantro, green onions and peanuts. Serve room temperature.

Thai Style Potato Salad

Hamburgers with Thai Flavors

Burgers (Makes about 16 to 18 patties)

  • 3 pounds ground chicken (dark meat)
  • 2 limes, juiced and zested
  • 5 garlic cloves, minced
  • 3 inches ginger, minced
  • 1 teaspoon sesame oil
  • 1 cup cilantro, chopped
  • 1 cup green onions, chopped
  • 3 teaspoons fish sauce
  • 1 cup salted peanuts, chopped
  • 1 tablespoon tamari
  • 2 serrano chilies, chopped
  • 2 teaspoons sriracha sauce
  • Salt

Mix all the ingredients in a big bowl and divide into 16 to 18 patties, depending on the size.

Thai Style Burgers

Garnish

  • 4 cups wild arugula
  • 3 large tomatoes, sliced
  • 2 small red onions, sliced
  • 12 to 16 brioche rolls, sliced

Mango Pineapple Chutney

  • 1 tablespoon extra light olive oil
  • 1 big shallot, sliced
  • 3 garlic cloves, minced
  • 1 inch ginger, minced
  • 1 cup mango, peeled and chopped
  • 1 cup canned pineapple
  • ½ cup pineapple juice
  • ½ cup mango lemonade
  • ¼ cup apple cider vinegar
  • 1 tablespoon brown sugar
  • Salt

Heat a small frying pan. Add the olive oil, shallot, garlic and ginger. Saute on medium heat for 30 seconds. Add the mango, pineapple, pineapple juice, mango lemonade, apple cider vinegar and brown sugar. Bring to a boil. Lower the heat and let simmer for 20 minutes covered. Turn the heat off and blend the mixture till smooth in a blender. Taste for seasonings and add salt if necessary. Take out in a bowl and let it cool before using it for the burgers.

To assemble the burgers, place a burger on the sliced brioche. Spread the chutney on one side with the arugula, slice tomatoes and onions.

Summer Barbecue Side Dish Recipe: Herbed Potato Salad

Herbed Potato Salad 1

  • 2 pounds red skin potatoes
  • 2-3 large eggs
  • 1 cup mayonnaise
  • 2 tablespoons sriracha sauce
  • Juice of one lemon
  • 2 teaspoons salt
  • 1 cup cilantro, chopped
  • ½ cup dill, chopped
  • ¼ cup chives, chopped
  • 5 green onions, chopped

In a large and deep saucepan, add the potatoes and water. Bring to a boil and simmer for 15-20 minutes, or till the potatoes are fork tender. Peel and cool; cut into half inch pieces.
In a small pan, add the eggs and water. Bring to a boil. Cover and turn the heat off. Let the eggs sit for 10 minutes. Take out of water, let cool and cut into half inch pieces.
In a large bowl, add the mayonnaise, sriracha sauce, lemon juice and salt. Mix well and add the chopped cilantro, dill, chives and green onions. Mix well and add the potatoes and eggs. Mix well and check for seasonings.

Chicken with Kumquats

Chicken with Tamarind and Kumquats

Kumquats are in season- make this!!

  • 2 tablespoons extra light olive oil
  • 1 to 1½ pounds boneless chicken thighs, skinned removed
  • Salt
  • 1 pack kumquats, sliced in half and deseeded
  • 2 teaspoons grated ginger
  • 2 cups orange juice
  • 1 teaspoon tamarind concentrate
  • 2 teaspoons sriracha sauce
  • 1 tablespoon agave
  • Salt
  • 1/3 cup cilantro, chopped
  • 1/3 cup mint, chopped

Heat a large saucepan with the olive oil. Sprinkle salt on the chicken pieces. Brown both sides on high heat for about a minute or two each. Take out and keep aside. Add the kumquats and ginger and sauté for a minute on high heat. Add the orange juice, tamarind, sriracha and agave. Bring to a boil and reduce the sauce down to about a cup. Add the chicken and bring to a boil. Lower to simmer and cover and cook for about 15 minutes or till the chicken is cooked through. Take the lid off and check for seasonings. Add the cilantro and mint for garnish. Serve with coconut rice.

Coconut Shrimp Curry- Thai Style

Thai Style Shrimp Curry

  • 1 pound jumbo shrimp, cleaned, deveined and sliced in half
  • 2 teaspoons tamari
  • 3 garlic cloves, minced

Place the shrimp, tamari and garlic in a zip lock bag. Marinate for 2 to 3 hours.

  • 2  tablespoons extra light olive oil
  • 1 large yellow onion, sliced thin
  • 2 stalks lemongrass, peeled and the insides minced- yields about ½ cup
  • 1 14 oz can light coconut milk
  • 1 teaspoon tamarind concentrate
  • 2 tablespoons fish sauce
  • 1 teaspoon palm sugar
  • 1 teaspoon sriracha sauce
  • 1 cup fresh basil, chopped
  • ½ cup cilantro, chopped
  • Salt
  • ½ lime, juiced

Heat a wok like pan and add the olive oil. Add the marinated shrimp and sauté on high heat for a minute. Take out and keep aside.
Add the onions and lemongrass. Saute on medium high heat for 2 to 3 minutes. Add the tamarind concentrate, coconut milk, fish sauce, palm sugar and sriracha sauce. Bring to a boil and let simmer for 5 minutes. Add the fresh basil, cilantro and shrimp. Cook for 2-3 minutes till the shrimp are cooked. Taste for seasonings, add salt and lime juice.

Chili Orange Grilled Chicken

Chili Orange Grilled Chicken

  • 2 pounds chicken skinless chicken legs

Marinade

  • 1 chipotle pepper with 1 tablespoon adobo sauce
  • 1 tablespoon sriracha sauce
  • 2 garlic cloves
  • ½ cup orange juice
  • Zest of one large navel orange
  • 4 green onions, chopped
  • Juice of one lime
  • ½ cup cilantro
  • 1 tablespoon agave
  • 2 teaspoons salt
  • 1/4 cup extra virgin olive oil

Blend all the ingredients till smooth in a blender. Add the chicken and the marinade to large zip lock bag and marinate over night.

Take chicken out of bag. Save the marinade and transfer to a small saucepan. Bring the marinade to a boil and reduce down till thick like maple syrup. Divide the cooked marinade in half and use one half to baste the chicken while grilling. Serve the other half of the marinade with the chicken once it is cooked.

Fried Rice with Snow Peas and Carrots

Snowpea Fried Rice My daughter’s new favorite vegetable is snow peas. She takes five of them everyday with lunch to school. She loves the crunch and sweetness they impart.

I always have them in the fridge- we go through at least a pack a week if not two.

The other day, I had a few cups of cooked white rice. So, of course- what comes to mind- that’s right- fried rice. The problem was I didn’t have any vegetables- at least that is what I thought until I saw the snow peas. I chopped a whole lot of them and carrots- I always have baby carrots in the fridge as well.

I love making fried rice- it is super simple, quick and best of all- it is a one pot meal.

It was delicious with the garlic, green onions, eggs, tamari and the a bit of the sriracha sauce. It is also perfect to pack for lunch- perfectly balanced. If you want to make it healthier, use brown rice.

Either way, fried rice with snow peas an carrots is a delicious dish.
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