Sriracha Citrus Mayo

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The first time that I heard the word Sriracha, it was on an episode of “Top Chef” where the chefs tried to make Sriracha ice cream. Even though I’d been eating Thai food since college (at Doc Chey’s Noodle House in Atlanta) and I’d seen the red bottle on the table with the rooster logo, I didn’t know the name of the sauce that it contained.

But Sriracha, a spicy emulsion of chilis, garlic, and vinegar, is prized by chefs all over. You can find it in most speciality stores (Whole Foods has it in the international aisle) and if you squeeze a bit on to your take-out Chinese food or Thai noodles, you’ll punch everything up into the stratosphere. Your mouth will cry: “Oh baby.”

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Deviled Eggs, Three Ways

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There was the lobster salad, a big bag of potato chips and some cookies I’d received in the mail. Was that enough to feed four people? I’d need some kind of appetizer. I didn’t have time to go to the store. What did I have in my refrigerator? Pesto, a jar of cornichons, and Sriracha. And eggs. A plan began to form in my head, a plan involving eggs and THE DEVIL.

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