I often use sriracha in my cooking and i have to confess it goes on as a condiment for nearly everything. I first discovered this delicious and spicy ketchup like sauce (don’t let the look of it deceive you!) about 8 years ago. I can’t remember the why or the how but I do know that’s about the time I started getting a lot more adventurous with my meals.
Anyway this afternoon, I was sitting at a restaurant in China Town when I started to think about all the things that you can do and make with sriracha. My secret combo is an olive oil, maple syrup, lemon juice and sriracha mix; Incredible as a marinade or even a salad dressing.
Here’s my challenge: Send me your favorite ways to use sriracha and i will post them on this site and use them in my own foodventures! I cannot wait to discover some new ideas with my cannot live without condiment.
Delicious and Easy Appetizer Idea:
Stuffed Jalapeno’s Wrapped in Bacon.
Ingredients List: (makes 24)
- 12 Jalapenos
- 1 small container of cream cheese
- 1 package of Bacon
- 24 toothpicks
**Click on the picture for a step by step look at how to make this EASY appetizer:
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This dish went so quickly that I didn’t even have a chance to snap a photo of the final product. My mouth is watering just thinking about it. The cream cheese and the bacon really calm the heat of the jalapeno, so don’t worry, even someone who doesn’t like spicy food will enjoy this appetizer.
I am finally back in my own kitchen after a summer on the road and I am loving being back in Toronto. Nothing beats walking the streets, hitting my fav shops and markets and generally enjoying the energy of the city. Today is a glorious day, a perfect way to ring in the first day of fall.
Tonight, I am hosting some very good friends for dinner and I am totally stoked to catch up with these peeps since I haven’t seen them in months. I spent a while cruising the farmer’s market at Nathan Phillips Square and bought 95% of the ingredients for this feast from Ontario Farmers. On the menu tonight….Jerk Chicken, Peach Salsa, Roasted Yams, Corn on the Cob and a mixed carrot salad!
Ingredients List: Makes about 3 Cups of Jerk Marinade (enough for 8+ Chicken Breast)
- 1 Bunch of Green Onions
- 7 sprigs of fresh thyme
- Hot Peppers-to taste (I used 2 chili peppers and 3 small Jalapeno’s seeded)
- 4 small cloves of garlic
- 1/2 large sweet onion
- 2 tsp grated ginger
- 1/3 cup of soya sauce
- 2 tbsp of vegetable oil
- 1/4 cup of white vinegar
- 1/2 cup of orange juice
- 1 tbsp of brown sugar
- 2 tsp of ground allspice
- 1 tsp of nutmeg
- 1 tsp of cinnamon
- salt and pepper to taste
- 4 x Chicken Breasts
****Click on the picture for a step by step explanation of how to make Jerk Marinade:
Thanks for Reading and Bon Appetit!
P.S. I’m hosting a mixer on Sunday! Will let you know how it went unless of course you show up!
Whenever I am hosting an event someone usually requests THIS delicious appetizer. It is always well received and is seriously addictive. Last night, i celebrated my dear friends K2’s bachelorette soiree and the night started off with a cocktail party. This was one of the dishes that was served.
- 2 8oz cans of water chestnuts
- 1 package of bacon
- 1/3 cup of Soya Sauce
- 1/4 cup of Worcestershire Sauce
- 1/2 tbsp of Sriracha Sauce
- Salt and Pepper to taste
- 1 package of Toothpicks
*Click on the picture for a step by step explanation of how to make Bacon Wrapped Water Chestnuts
Thanks to Henry and Adam for hosting the cocktail portion of the evening! Such a huge success! I cannot wait for the wedding woooot woooot only 2 or so weeks away.
Thanks for reading!
Backyard Potluck season is in full swing!
Yesterday, I headed to my gal pals K2 for a potluck in their backyard. Things are getting crowded in my fridge and so I thought I would purge the fridge to create my dish for the potluck. The rule is you can only use ingredients that you already have at home. This is a fun and creative way to cook, As you can imagine my pantry/fridge/cupboards are pretty well stocked! Here’s what I came up with…
Part One: Meat and Marinade
- 1 Flank Steak Sliced
- 50 ml Olive Oil
- 1 Tbsp Soya Sauce
- 1 Tbsp Sirracha
- 1 Tbsp Maple Syrup
- 1 Tbsp chopped garlic
- 1 Tbsp Dijon Mustard
- Salt and Pepper to Taste
Part Two: Dressing
- 6 Tbsp balsamic vinegar
- 7 Tbsp extra virgin olive oil
- 1/2 Tbsp of chopped garlic
- 1/2 Tbsp of Dijon Mustard
- 1/2 Tbsp of Dried Parsley
- 1/2 Tbsp of Maple Syrup
- 1/2 Tbsp of Dried Chili Peppers
- 1/2 Tsp of Grated Ginger
- Salt and Pepper to Taste
Part Three: Salad Stuffers
- 1 Orange Pepper Sliced
- 1 Red Pepper Sliced
- 1 Hot pepper finely chopped
- 1 package of Snow Peas steamed with sea salt and lemon juice
- Half a Red onion Thinly Sliced
- 1 Head of Broccoli Chopped
- 1 Mango Chopped
- 1 package of Baby Spinach
****click on the picture for a more info about how to make your own Spicy Beef Salad!
This is a delicious salad bursting with flavour and a perfect meal to share at home. I’m heading out of town for the weekend to work in Prince Edward County for the month and I am really stoked. I hear great things about this”new” wine country and my favorite cheese is made in The County! Can’t wait to see what kind of Foodventures I’ll find there!
I went to a potluck yesterday and decided to bring an no fail sure fire hit: A Mexican style layered dip. This dish is so easy for a potluck and it’s ready in less than an hour. There are many variations of this dish but after many a trial and error this is my go to recipe.
- 1 8oz tub of cream cheese (soften)
- 1 cup of sour cream
- 1 can of refried beans (398ml)
- 2 soft avocados (mashed)
- Juice from 1 lemon
- salt and pepper to taste
- 1 16oz jar of salsa
- 1 1/2 cup of shredded cheese
- 1 cup red onion chopped
- 1 cup orange pepper chopped
- 1 tomato chopped and deseeded
- hot peppers to taste
- Tortilla Chips
****click on the picture for a more info about how to make your own Always a Hit Layered Dip!
My current contract is ending today and so I will be able to post more recipes and enjoy a summer full of foodventures. Thanks for reading and I love hearing from you so if you have any questions/tips/ideas or if you want to join me on a foodventure shoot me a message at firstname.lastname@example.org. Happy Sunday!
Confession #1: I love Pho! It is one of my favorite things to eat.
Confession #2: In times of total insanity I have been known to eat Pho up to 5X/week! It’s good anytime of the day or night. (In chinatown you can order Pho 24 hours/day!)
What is pho? Vietnamese Noodle Soup
Although there are many varieties of Pho, I generally order Pho Tái. This is rare beef fillets in a hot steaming beef/oxtail/onion/garlic/other delicious stuff broth, rice noodles and onions. One of the best parts of Pho is the garnishes and condiments that come on the side. The garnishes generally include thai basil, bean sprouts, lime wedges and chili peppers. The condiments are often hoisin and Sriracha sauce but sometimes you score and get roasted garlic, fish oil and other fun stuff! (FYI: condiments=HUGE guilty pleasure!)
Today, I went to the Pho Train (probably not the real name but there is a picture of a train on the sign) and enjoyed a delicious bowl of Pho Tái with Todd and Brian. Check it out! (Click on the picture for a mouthwatering closer look.)
- Usually you have to fill in your order number and Pho size on a piece of paper.
- Don’t be discouraged by the description of the meat-just do it
- Order the small trust me it will be enough!
- Always taste the broth first before adding any condiments or garnishes.
- Don’t over sauce your Pho ( i do this all the time but that’s because I love condiments!)
- Eat with a spoon and chopsticks. (Slurping is not really considered rude, check out how the people next to you are eating it!)
- Bring Cash (lot’s of places in Chinatown are cash only and generally a small Pho will run you less than $10.00, be suspect if it’s more!)
- Go and eat one NOW!
- Be Adventurous in your ordering!
I hope you are enjoying the new series I have been working on here at Foodventures!
Read more about PHO here!