THAI CHILI SRIRACHA

The award–winning classic.   A sweet sauce with a slow, powerful Thai Chili heat. Winner of the 2014, 2015, & 2016 Cajun Hot Sauce festival.

Used by restaurants and breweries… in desserts as well as on every darned thing you please!

Spicy Beer Cheese

This recipe can be made with all sorts of beer!  I love using American IPAs.

8 oz       | cream cheese

¼ cup   |  beer

1 Tbsp  |  onion, chopped

1 tsp     |  Bragg’s liquid amino (soy substitute)

½ tsp    |  smoked paprika

½ tsp    |  Thai Chili Sriracha by HouseMade (or more!)

1 cup    |  cheddar, shredded

With a handheld mixer (on low) whip the cream cheese until smooth.  Add the beer & whip smooth.  Add the remainder of the ingredients and whip again.

This makes a great filling for Tacos or as a party dip.  Optionally top with Toasted Sriracha Powder by HouseMade.

Pimento Cheese

This recipe uses homemade Chow-Chow, a pickled relish, to add a unique flavor to the Pimento Cheese.

cream cheese (softened)  |           3 lbs

sharp yellow cheddar, grated |         5 cup

smoked paprika |  2 Tbsp

Thai Chili Sriracha by HouseMade  |       2 Tbsp

kosher salt  |            1 tsp

chow chow liquid  |       ⅓ cup

chow chow, chopped  |       1 cup

pimentos  |        12 oz (3 jars)

In the Tabletop Mixer bowl, whip the cream cheese with paddle attachment until smooth.  Add the rest of the ingredients until well-blended.

Chow-Chow (pickled relish)

At the end of summer, my garden is full of squash and zucchini.  One of the best ways to use up vegetables is pickling.  For this recipe, we need a few squash & zucchini and mason jars.

Fill two 1 Qt mason jars with diced squash and zucchini (1 cm cubes), packing the jars tightly.  Fill with white vinegar until liquid rises to 75% full (this is our measurement) — pour the vinegar back out and into a pot to boil.

Add:

3 cup  |  sugar

1⅓ Tbsp  |  kosher salt

¾ tsp  |  caraway seeds

½ tsp  |  dried thyme

Boil until sugars are dissolved.  Let rest until completely cool, then pour back over jarred veggies*.  Seal the jars and refrigerate.

*Note that the veggies should be submerged to properly pickle.

 

Shrimp & Grits with Spicy Braised Kale

I love braising kale until it’s super tender.  This makes for the best grits ever!

Braising the Kale…

kale*  |  1½ lbs

onion, diced  |   ½ cup

olive oil  |  1 Tbsp

garlic, smashed  | 1 clove

chicken stock  |   ¾ cup

white wine |   ¼ cup

fresh lemon juice  |     1 tsp

Preheat oven to 350°.

Tear kale from stem (do not use a blade), and tear into small pieces.  Clean well.

Sauté onion with olive oil in a large pan** until soft.  Add garlic and sauté for an additional minute (careful not to brown).  Add in kale and wilt.  Add in liquids, cover, and place in the oven at 350° for 20 minutes.

Stir and check liquids.  Cover and bake for an additional 10 minutes.

*I use Lacinato kale, but any variety is fine.

**Pan should be oven-safe!

Grits

For grits, I use a yellow variety for color.  For some additional fun, add in bacon and sausage to the grits.

chicken stock  |  5½ cup

grits  |  1½ cup

cream  |    ½ cup

Thai Chili Sriracha by HouseMade  |   2 Tbsp

Bring stock to boil, slowly whisking in grits.  Turn down to medium heat (or it will splatter everywhere!).

Cook grits until close to done (remember, grits will continue to set-up while cooling).  Add in braised kale and cream.  When the grits are creamy and have the best final texture, set aside to cool.

Final Touches…

For our final toppings (in addition to our shrimp), I usually use marinated tomatoes, fresh chopped parsley, and Parmesan cheese.

I like to sauté our shrimp with butter and dust with cumin.  After a quick sauté, top the shrimp onto the grits and finish with the cherry tomatoes, parsley, and Parmesan.

Sriracha Hummus

1 ct.      |   shallot

1 ct.      |  garlic clove, large

1 can    |  chickpeas, drained & rinsed

¼ cup   |  water

¼ cup   |  extra-virgin olive oil

⅛ cup   |  lime juice, fresh-squeezed

2 tsp     |  tahini

⅛ tsp    |  cinnamon

¼ tsp    |  each: Spanish paprika, cumin, kosher salt

1-3 tsp  |  Thai Chili Sriracha by HouseMade

Wrap shallot & garlic in foil with olive oil.  Bake for 35-45 minutes at 350°F.  Reserve oil & discard garlic/shallot skins.

In a food processor, purée roasted shallot & garlic with tahini | water | lime juice | spices | reserved olive oil.  Purée until almost smooth.  Add chickpeas and purée once more until smooth.

Optionally refrigerate so the flavors can mature.

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