The Fabulist Exotic Fruit Salad With Sriracha by Rocco DiSpirito
1 mango, ripe (3 ounces flesh needed)
1 papaya, ripe (3 ounces flesh needed)
1 bunch of cilantro stems, washed
1 tsp fresh lime juice plus ¼ tsp zest
1/2 packet monk fruit powder (such as Monk Fruit in the Raw)
3 tbsp lite coconut milk (such as Thai Kitchen)
1/2 packet stevia powder (such as Stevia in the Raw)
tiny pinch of salt
1 tsp Sriracha hot sauce (such as Tuong Ot, the "Rooster" brand)
6 grams freeze-dried pineapple (such as Nature's All)
STEPS:
1. Peel the mango and papaya and weigh out 3 ounces of each fruit. Lightly chop the fruit into small fork-size pieces and place in a mixing bowl. Add the cilantro stems, half of the lime juice, all of the zest and monk fruit. Gently mix together and mound the fruit evenly into two bowls.
2. Mix the remaining lime juice, coconut milk, stevia and pinch of salt in another small mixing bowl. Pour the milk evenly between the two dishes and top each dish with ½ teaspoon of Sriracha. Crumble the pineapple evenly over the top of each dish and serve.
White Cheddar, Roasted Garlic Sriracha Dip
1 head garlic
1 tbsp olive oil
8 ounces cream cheese
1 tbsp cornstarch
1/2 cup sour cream ( I used Tillamook Sour Cream)
2 cups extra sharp white cheddar (I used Tillamook Vintage White Extra Sharp Cheddar)
1 tbsp Sriracha red pepper sauce
STEPS:
1. Preheat oven to 425 degrees.
2. Cut the tip of the head garlic off, just enough to expose the cloves. Place garlic on a separate piece of tin foil. Drizzle with olive oil and seal the foil around the garlic. Place garlic packet on a baking sheet or baking dish. Roast in the oven for 30 minutes. Remove from oven and allow to cool.
3. In a food processor, add the cream cheese, cornstarch, sour cream, white cheddar and Sriracha. Squeeze the head of garlic until the cloves come out, add the soft cloves to the food processor, discard the rest of the head. Process until smooth.
4. Add dip to a saucepan over medium high heat. Cook, stirring frequently, until bubbling. Transfer to a serving dish.
Grilled Corn With Sriracha Scallion Butter
1 stick butter, softened
1 clove garlic, minced
1/4 cup scallions, chopped
2 tsp Sriracha
6 ears corn
2 tbsp olive oil
salt and pepper
STEPS:
1. Place butter in a stand mixer with a paddle attachment (or a small food processor) along with garlic, scallions and Sriracha. Process until all ingredients are well-combined. Scrape onto a sheet of plastic wrap. Roll into a log shape, refrigerate until chilled and firm, about one hour. Can be made up to three days in advance.
2. Remove the husks and the silk from the corn, leave stalk on, if still attached. Rub corn with olive oil, salt and pepper on all sides.
3. Cook on a preheated grill for 15-20 minutes, rotating every 3-5 minutes.
4. Place grilled corn on a sheet of aluminum foil, top with a few slices of Sriracha butter, fold foil around corn.
Sriracha Buffalo Chicken Pasta
1-2 cups chicken broth
10-12 oz penne pasta (or your favorite pasta)
1 (8 oz) whole cream cheese, softened
2/3 cup ranch dressing
3-4 tbsp Sriracha (add more or less, depending on desired heat)
½ cup extra sharp cheddar cheese, shredded
2 cans (12.5 oz each) premium chunk chicken breast, drained
salt and pepper to taste
chopped fresh parsley for garnish, if desired
STEPS:
1. In a medium heavy pot, whisk softened cream cheese over medium-low heat until melted and smooth. Stir in ranch dressing, Sriracha, shredded cheddar. Stir in chicken and whisk to shred chicken up evenly. Stir until mixture is well heated through. Add up to one cup chicken broth and stir to loosen mixture evenly. Add more chicken broth as needed, until a thick sauce-like consistency is reached. Add salt or pepper to taste, if needed. Keep warm.
2. Cook pasta in salted water until al dente, according to package instructions. Drain, but do not rinse.
3. Toss hot pasta with desired amount of warm buffalo chicken sauce. Serve immediately. Garnish with parsley if desired.
Fire Roasted Corn Chowder
8 ears fresh sweet corn, husked
2 tbsp olive oil
2 red bell peppers, seeded and diced
2 red onions, diced
5 cloves garlic, minced
6 cups vegetable stock
1/2 cup Sriracha, plus more for garnish
3 sprigs fresh thyme
2 bay leaves
1 cup heavy cream
Salt and freshly ground black pepper
Smoked paprika, for garnish
Torn leaves of fresh cilantro or flat-leaf parsley, for garnish
STEPS:
1. Roast 4 ears of corn over a direct flame (on a preheated grill or over a gas burner) until the corn kernels begin to blacken, turning every few minutes until all sides have roasted. After the roasted ears have cooled, scrape the kernels from the cobs, and reserve.
2. . Heat the oil in a large Dutch oven over medium heat. Add the bell peppers and onions and cook until softened slightly, 5 to 7 minutes. Meanwhile, scrape the corn kernels from the remaining 4 ears of corn. Add the raw corn kernels and garlic, cook until the garlic is aromatic, 1 to 2 minutes.
3. Add the stock, Sriracha, thyme and bay leaves. Bring to a boil, then lower the heat and simmer for 45 minutes. About 10 minutes before the soup is finished, gently heat the cream over low heat, keeping it just below a simmer.
4. Once the soup has cooked for 45 minutes, discard the thyme and bay leaves. Puree the soup using an immersion blender. Mix in the warm cream and add the reserved roasted corn. Cook for an additional 3 to 5 minutes, until thoroughly heated. Season with salt and pepper to taste.
5. Ladle the soup into bowls and garnish with a few lines of Sriracha, a generous sprinkle of smoked paprika, and torn cilantro or parsley leaves.
Sriracha Ribs
2 tbsp Sriracha
1 rack of pork ribs (3-4 pounds)
1 onion, diced
1 tablespoon tomato paste
1 cup ketchup
1 cup chicken stock
1/4 cup cider vinegar
2 tbsp brown sugar
1 tbsp Worcestershire sauce
1 tbsp molasses
1 tsp salt
1 tsp pepper
STEPS:
1. Clean and trim excess fat from the pork if needed.
2. In a small saucepan over medium heat, cook the onions with a drizzle of olive oil. Once the onions have turned translucent, stir in the tomato paste and continue to cook for a couple minutes to bloom the flavor in the paste (it will turn darker). Whisk in the remaining ingredients, bring to a boil, then reduce heat and simmer for 15 minutes, stirring occasionally.
3. Brush both sides of the ribs with the sauce. Place the ribs onto the cooler side of the grill, with the meatier side facing the heat source. Cover and cook for 2-3 hours, flipping every 30 minutes and brushing both sides with more sauce each time. The ribs will be done when the meat starts to pull away from the bone. While the ribs are resting, reheat the sauce; bring it back to a boil, then reduce heat and simmer for 5 minutes. Pass the sauce through a fine mesh strainer. Allow to cool, then serve with the ribs.
Sriracha Bloody Mary
1/4 cup tomato juice
2 ounces vodka (depending on how drunk you are looking to get)
1 tbsp lemon juice
1/2 tsp Sriracha sauce
1/2 tsp prepared horseradish
1/4 tsp salt-free herbal seasoning mix
1 dash shoyu
STEPS:
1. Combine tomato juice, vodka, lemon juice, Sriracha, horseradish, seasoning mix and shoyu in a tall glass; stir gently to mix. Set aside.
2. Sprinkle an ample amount of sea salt and black pepper onto a small plate. Lightly run a lemon wedge around the rim of a serving glass. Dip the glass rim into the salt/pepper mixture to coat the rim. Fill glass with ice.