Do you think of spicy foods when you think of snacking during the Super Bowl? I know I do! Last year, I made (amongst other things) a spicy buffalo chicken dip. Just like buffalo wings—only easier!
This year, Chuck and I think it is fitting to make Sriracha Buffalo Wings with a Goat Cheese Ranch Dip at the suggestion of our executive chef, Todd. Why? Have you ever heard the saying, “Nobody wants what someone else does not want—but when everyone else wants it I want it, too”?
Well, there is a lot going on in California with the production—or lack thereof—of Sriracha.
Just follow the news:
Eatocracy, November 27, 2013:
A Sriracha hot sauce factory is getting a chilly reception in Southern California.
A judge in Los Angeles County has ordered Sriracha maker Huy Fong Foods to suspend operations at a plant in the city of Irwindale that local residents claim that the stench was causing watery eyes, sore throats and headaches, prompting complaints from dozens of residents
The judge’s ruling orders Huy Fong to cease any operations contributing to the nuisance-causing odor, Davidson said. The city has been pushing Huy Fong to install a new filtration system to address the issue.”
Forbes, December 12, 2013:
Popular Sriracha Hot Sauce Maker Ordered To Halt Production
Update: A representative from Sriracha said they believe the hold would affect its customers more than it would the company. They were ordered to cease all shipments until mid January
The hold is needed to “ensure an effective treatment of microorganisms present in the product,” health department spokeswoman Anita Gore told the Associated Press on Wednesday.
So, everyone wants Sriracha because we cannot get it in most stores… This prompted me to look for recipes online and experiment! This is what I came up with—a variation of a recipe from Carey Nershi from Food52. I know you will like this recipe if you like it hot, hot, hot!
Please note: wear food-safe gloves when working with the hot peppers. Wearing glasses is a good idea, too—remember the complaints from the town in California?
Homemade Sriracha
Makes about 2 cups
Ingredients:
2/3 lbs mix of red jalapeños and serranos, stems removed
1/3 lbs mix of green jalapeños and serranos, stems removed
1/2 lbs mix of partially green/partially red jalapeños and serranos, stems removed
1 red pepper, stem removed
6 garlic cloves
8 tbls dark brown sugar
1 1/2 tsp kosher salt
2 tsp smoked sea salt
1/2 cup distilled white balsamic vinegar
3/4 tsp xanthan gum
Preparation:
Place peppers, garlic, sugar, and salts in a food processor and pulse until finely chopped. Transfer mixture to a clean bowl and cover with saran wrap. Store in a dark, dry place.
Check the jar every day for fermentation. This should begin after 2-3 days, but might take longer in colder, drier weather. Once you begin to see some bubbly, liquid-y magic at the bottom of the jar, fermentation has begun. Stir the mash each day until it is no longer rising in volume from the fermentation (about 5-7 days).
Transfer the mash to your food processor, add the vinegar and puree until very smooth. Strain the mixture through a piece of cheesecloth, squeezing to get all of the liquid. (Don’t forget to wear your gloves!) Discard pulp and seeds.
Return the sauce to a clean food processor and sprinkle xanthan gum over the top. Pulse until the gum is incorporated and the sauce has thickened. Move to a glass, covered container and store in the fridge for up to six months.
Then, make this:
Sriracha Wings with Goat Cheese Ranch Dip
Makes 36 Wings
Ingredients:
36 chicken wing pieces
1 tablespoon vegetable oil
1 tsp. salt
1 cup all-purpose flour
8 Tablespoons of Sriracha Sauce
6 tablespoons unsalted butter or margarine
Celery sticks on the side
Preparation:
Preheat oven to 425 degrees F.
In a bowl, toss the wings with the oil and salt. Place into a large plastic shopping bag and add the flour. Shake to coat evenly. Remove wings from the bag, shaking off excess flour, and spread out evenly on oiled, foil-lined baking pan(s). Do not crowd. Let stand for 20 minutes to dry. Bake for about 20 minutes, turn the wings over, and cook another 20 minutes or until the wings are cooked.
Warm Sriracha Sauce and butter.
After the wings are cooked, transfer to a large mixing bowl. Pour the sauce over the hot wings and toss with a spoon or spatula to completely coat.
To make Goat Cheese Ranch Dip, simply add goat cheese and ranch dressing in a blender and mix well.
Culinary Capers At CVC 