Tag Archives: Sriracha

Patty Melt on Dark Rye

Patty Melt on Dark Rye

  • Servings: 2
  • Difficulty: easy
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Patty Melt on Dark Rye
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This is my second patty melt post. The first I used Gina and Pat Neely’s recipe from their most recent cookbook. Love me some Gina. I remember liking it quite a bit so I thought I would try it again and maybe try a new sauce. Not sure where patty melts came from and why they are not called a hamburger but “real” diner patty melts must have four things; beef patty, rye bread, swiss cheese and caramelized onions.

For my burgers, I can really go any direction on sauces…mayo, mustard or ketchup. Probably Mayo and mustard edge out ketchup. So I wanted to make the typical secret sauces that are basically thousand island dressing. I backed off ketchup and added a few non-traditional ingredients for some tang and zip. It turned out okay probably not as good as the Neely version. I went with dark rye and in the future switch back to the lighter rye.

Ingredients (2):
3/4 lbs Grass Fed Ground beef (85-90%)
Rye Bread
4 tsp of Dukes Mayo
Swiss Cheese
Cheddar cheese
1 tsp of Worcestershire Sauce
Season Salt and Pepper
1 Red onion

Sauce
2 tbs of Dukes Mayo
1 tbs Stone Ground Mustard
1 tbs Ketchup
splash of soy
splash of Tabasco
splash of Sriracha
3 spoons of Wickles Pickles relish (2 for you and 1 for the sauce)

Directions:
1. The onions will take 20 minutes to caramelize so start by cutting the onion in strips. In a medium non stick pan on medium heat with a splash of oil, cook these for 20 minutes until dark and sweet like below. One tip is to continue to add a little water to keep them from burning. Just splash it every 3 minutes. IMG_9545

2. Mix up your sauce. You can use whatever floats your boat. I was just screwing around and whipped this one up. Basically Thousand Island or everyone’s secret sauce. The Soy, Tabasco and Sriracha are the outliers. Mix and put into fridge.

3. Form your patties into the shape of your bread and make it a little bigger to allow for shrinkage. To the beef I seasoned with “season salt”, black pepper and about 2 tsp of Ketchup and a splash of Worcestershire.

4. Let’s make some patty melts. Your onions are cooked and cooling. You get a large cast iron skillet on medium heat with a splash of oil. Cook your patties to medium rare and pull them out of the pan and let them rest with the onions.

5. Wipe that pan and put it back on the fire. Lower the temp to medium low. Now I learned this tip from Bon Appetit. Instead of buttering your bread you spread about a 1 tsp of Dukes Mayo on the outside (grill side down). Build your melt in the pan by adding the bread, swiss, patty, onions, cheddar and then spread your sauce on the bread and top it. IMG_9549

Put a heavy object on the patty melts to get them hot and crusty on the outside.
Upon the flip, remove the heavy object and stripe the top of the bread with mayo and then flip.
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Cut and serve.
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Asian Steak Salad with Siracha Honey Lime Dressing and Blue Cheese

Asian Steak Salad with Sriracha Honey Lime Dressing and Blue Cheese

  • Servings: 2
  • Difficulty: easy
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Asian Steak Salad with Sriracha Honey Lime Dressing and Blue Cheese
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I first found the base of the recipe from the cookbook “Guy Gourmet”. It’s a really great cookbook for the fellas. It’s based upon the Men’s Health magazine coverage of one of kind foods, cooking and nutrition. Adoma Steinmen and Paul Kita are the two that put it together with the editors of Men’s Health. The 150 healthy recipes are from various star chefs like Rick Bayless, Thomas Keller, Tyler Florence and Morimoto to name a few. Valentines day gift for your dude chefs perhaps?

This Asian steak salad recipe has a wonderful flavorful from the simple dressing. The freshness of the lime paired with the saltiness of the soy and the pop of heat and sweet from the Sriracha and honey is a harmonious flavor bomb. It’s just great. You can use what ever veggies wet your whistle. I omitted cucumber and avocado simply because I didn’t have them on hand.

The steak is a great choice over the typical chicken used in most salads. Cooking the steak medium rare gives you a buttery and tender bite that just works splendidly with the salad dressing. I added blue cheese because I think it works so well with steak despite the Asian flavors of soy and Sriracha. Goat cheese would also be nice.

At the end of the day, the dressing is the star of this show so you can alter the supporting cast to your tastes and preferences.

Ingredients:
Dressing
1 lime juiced
1 tbs of Soy Sauce
1 tbs of Sriracha
1 tbs of Local Honey
Black Pepper

Grass Fed Beef (flank, or any cut works)
Blue Cheese
Walnuts (toasted and tossed in honey)
Arugula
Green leaf lettuce
Cilantro
Cut spinach
Cherry tomatoes
Red onion (diced)
Carrots
Purple cabbage
Cucumber

Directions:
1. Mix your dressing by juicing a lime and adding Sriracha, Honey and Soy and whisk until combined. Set aside.
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2. Marinate your steak with a a few glugs of soy and some oil. About 30 mins to 4 hours.

3. Cut all your veggies and combine in a big bowl with the lettuce.

4. In medium heated cast iron skillet add your walnuts and toast them up. Once toasted pour those hot nuts in a bowl with honey. Mix it around to coat. The heat will loosen up the honey and coat it nicely. Set aside.
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5. Return the cast iron skillet back to the heat and let it sit for a few minutes. Add some grapeseed oil and then sear your steak. Cook on each side for about 4-5 minutes until a nice crust develops. I like this meat medium rare to medium. Set your steak on a cutting board and let it rest for 7-10 minutes. Slice thinly on the bias.
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6. Lower the heat to medium low. Dice your red onions and put them in a bowl with some rice vinegar and a glug of soy. In the same pan add the diced red onions and soften them just a bit. This will take some of the bite out of the onion. Remove from the heat and pour in a bowl to cool.
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Chicken Pad Thai

Chicken Pad Thai
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I love Pad Thai almost as much as I love Tikka Masala. Love trying to experiment with the various sauces to try and get that balance of sweet and heat. This one is pretty darn close. Jill said it rivaled any she has had from a restaurant. Which really means nothing because you don’t know how often she eats and from what restaurants we buy our Pad Thai. 🙂

For those who haven’t tried Pad Thai it’s a noodle dish with al dente rice noodles that are lighter than your pasta noodles. Many of the sauces don’t include Soy Sauce but load up on the fish sauce. I find fish sauce a little strong so I usually do a 3:1 ratio on Soy to Fish Sauce. I also am heavy handed on the Sriracha and lighter handed on the sugar. I also didn’t have tamarind paste on hand so used white distilled vinegar to get that tang you need. Additionally I add more veggies and many of the dishes out there. Hence the “bonus” in the title. I also go with chicken but if you’re vegan you could lose the egg and add tofu. Also shrimp can replace chicken.

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Ingredients:
Package of Rice Noodles
2 Chicken breasts (marinated and cut into bite sized pieces)
1 Jalapeno (seeded and diced)
4 cloves of garlic (chopped)
Handful of carrots
Handful of purple cabbage
5 green onions (diced)
handful of cilantro
1/4 cup of chopped peanuts
5 tbs white vinegar
1 tbs fish sauce
3 tbs of soy sauce
5 tbs of brown sugar
1 tsp Red Pepper Flakes
1/2 tsp of cayenne
2 tbs of Sriracha
2 tbs Peanut oil
1 glug chili oil
2 eggs

Directions:
1. Marinate your chicken overnight with a few glugs of soy, white vinegar, Sriracha and chili oil.

2. Chop your veggies, chicken, peanuts. Cook your noodles to al dente and then pour them into a colander and rinse with cool water to stop the cooking. Important not to over cook because they will go back into the pan. You don’t want mushy noodles. IMG_9270

3. Mix vinegar, fish sauce, soy sauce, sriracha, brown sugar, cayenne and red pepper flakes. Mix until sugar is dissolved.

4. Okay… here we go. Large skillet with peanut oil, chili oil on medium heat. Add your chicken, carrots, the white parts of diced green onion and jalapenos. Cook until the chicken is browned and add the garlic and cook until softened (1 mins). Remove everything from the pan.IMG_9271

5. Add a little oil back to the empty pan and then add your scrambled eggs to the oil. Cook until firm. Stir in the chicken mixture, the noodles, sauce, red cabbage, the remaining green onions. When everything is well coated and combined top with cilantro and peanuts. Serve and top with Sriracha (optional).
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Khao Khat Pork Tenderloin Bahn Mi

Khao Khat Pork Tenderloin Bahn Mi

  • Servings: 2
  • Difficulty: easy
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Khao Khat Pork Tenderloin Bahn Mi
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Khao Khat means “crave” in Vietnamese. I have another Bahn Mi sandwich in my blog that is similar to this one. I crave this sandwich. I remember when Jill and tried this for the first time we both looked at each other after the first bite with that look of “holy cow that was good”.

Doing this blog pushes me to find new recipes and to try new things that I don’t get to make some of my favorite “tried and true” recipes as much. It’s always fun to go back and tinker with some of my faves.

I use pork tenderloin which often gets overlooked or crowded out by chicken and/or beef. Pork tenderloin is such a great cut of meat that is as lean as a chicken breast but remains super tender. The soy, sesame, fish sauce gives it that saltiness. Paired with the pickled slaw that awakens it up with vinegar. Then the heat from the jalapenos makes your eyes water (in a good way) but Duke’s Mayo saves the day to tone it all down. Such a great sandwich.

You could lose the bread and mayo and switch to lettuce if you were trying to cut calories or gluten. That said, I just love how Dukes Mayo plays in this one… West meets East.

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Ingredients
Pork Tenderloin
French Baguette
Cilantro
Dukes Mayo
Chili oil

Marinade
4 Tbs Soy Sauce
1 Tbs Fish Sauce
2 glugs of Sesame Oil
2 tbs of Maple Syrup or Honey
1 tbs brown sugar
2 cloves of garlic (minced or pressed)
1 tbs of minced ginger
4 green onions (diced)
Kosher Salt

Pickled Veggies
1/2 cup of shredded carrots
2 tbs of Shredded purple cabbage
3-4 radishes (thinly sliced)
1 jalapeno (thinly sliced)
1/2 cup of water
1 cup of Apple Cider Vinegar
Pinch of Kosher Salt
2 tbs of sugar

Directions:
1. Prepare your tenderloin by removing in any fat or silver skin. Cut the loin into 1/2 inch “medallions” (like you would cut cookies from a package of cookie dough). Place these medallions between plastic wrap and tenderize them with a smooth sided meat cleaver/mallet. Lightly pound them to a 1/4 inch thickness.
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2. Now add these into a Ziplock bag with the marinade for at least 1 hour and hopefully overnight.
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3. Slice your carrots, purple cabbage, jalapenos and radishes. Whisk the water,vinegar and sugar until the sugar dissolves. Pickle the veggies overnight along side the meat.
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4. In a cast iron skillet on medium heat, add a little chili oil. When the pan is nice and hot add your marinated pork medallions and sear them on both sides. These are thin so you only need to cook them 2 minutes on each side.
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5. Prepare your roll by slicing it and coating both sides with Duke’s Mayo. Overlay your medallions and top with the pickled veggies and cilantro, sriracha. We added a side of Sriracha Kettle chips.

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Orange Chicken and Broccoli Stir Fry

Orange Chicken and Broccoli Stir Fry

  • Servings: 3
  • Difficulty: easy
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Orange Chicken and Broccoli Stir Fry
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Jill saw an episode of Pioneer Woman where Ree talked about how she and her daughters like Orange Chicken from Panda Express. She also posted a recipe where she tried to replicate it. I do like a stir fry but lean towards Thai over Chinese. So I bumped up the spice level and also the Soy and Rice Wine Vinegar.

I really need to lose some weight so decided I wouldn’t fry the chicken. Also I wanted to add some broccoli and the crunch of water chestnuts. Although I forgot the water chestnuts as luck would have it but will keep them on the ingredients.

The flavors turned out great. Spice and heat masked underneath a sweet “orangey” sauce. I wish I would have been more patient in the reduction of the sauce to let it thicken up a bit. No impact on the flavor but just the texture and consistency. Hope you enjoy a healthier and “spicer” version of Panda Express.
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Ingredients
2 Chicken breasts or thighs cut into bite sized pieces
1 Head of broccoli
1 jalapeno (seeded and diced)
Handful of shredded carrots
Water Chestnuts (optional)
Brown Rice (optional)
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Orange-Soy Sauce:
¾ cup of fresh Orange Juice
2 tbs of GF Soy Sauce
2 tbs of Rice Wine Vinegar
2 dashes of Sesame oil (little goes a long way)
2 tbs of Chili Oil
1 tbs of Honey
2 cloves of garlic (pressed or zested)
2 tsp of fresh grated Ginger
2 tsp of Red Chili Flakes
1 tbs of Sriracha
Pinch of Salt

1 tsp of Cornstarch
¼ cup of water

Garnish:
Green onions
Orange zest
Rice

Directions:

1. Cut your chicken into bite sized pieces. Put them in a bowl and shake some soy sauce on the raw chicken and some vinegar. Just a light coating. In a Wok or large pot on medium heat add your chili oil and your sesame oil. Cook your chicken until browned and then remove from the pot and set aside.
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2. Start your sauce by adding all the ingredients (except the cornstarch and water) into the same pan and whisk until it starts to thicken (7-10mins). Then to thicken it even more, mix the ¼ of water and cornstarch together and then pour it directly into the mixture and continue to stir.

3.Chop up all your veggies and divide into 2 bowls. One with orange zest and garlic and then the other with your sturdy veggies (broccoli, carrots, jalapenos) est of them.

I then added my sturdy veggies and mixed them for about 3 mins and then added the garlic and orange zest. One note is if you like more crunch or raw broccoli you can cut it larger and soften it in less time. Mix until the sauce until everything is coated evenly. IMG_9063

4. Serve over rice and garnish with a little orange zest, green onions and Sriracha.
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Ying-Yang Roasted Salmon and Asparagus

Ying-Yang Roasted Salmon and Asparagus

  • Servings: 2
  • Difficulty: easy
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Ying-Yang Roasted Salmon and Asparagus
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The grocery store had these glorious cuts of salmon. The one I made tonight should have been for two but Jill had a meeting so I man handled it solo like Fred Flintstone. I was torn between going lemon herb, Cajun or Asian with this dish. Decided on an Asian dish that was sweet and spicy.

The flavors were great, especially the asparagus. Roasting mellowed the heat of the jalapenos a bit which allowed the flavors to harmonize. Sweet, Spicy, Tangy, Salty and Healthy.

Ingredients:

Salmon filets
3 cloves of garlic
1 tbs of fresh grated ginger
1 tbs of Sriracha
¼ cup of Soy
½ cup of Red Wine
Juice of half of lemon
2 glugs of olive oil
2 tbs of Brown sugar
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Asparagus (trimmed bottoms)
Olive oil
Kosher Salt
Pepper
Lemon juice (1/2 lemon)
1 tbs of grated ginger
1 tbs of cut fresh basil
1 jalapeno seeded and diced
1 tbs of Sriracha
1 tbs of Sugar
2 glugs of Worcestershire sauce
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Directions:
Game plan… roast the asparagus for 25-30mins and while it roasts make your sauces and prep salmon for second half of roasting. #multitasking

1. Preheat oven to 350. Trim asparagus and cover with olive oil salt and pepper. Roast for 25 mins.
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2. Make the Sauce for the Salmon. Combine everything in a small pot and simmer until reduced. 10mins and remove from heat.

3. Make your sauce for the asparagus. (starting with lemon juice and include the last 7 ingredients).

4. Oil a dish and lay your washed and dried salmon skin down. Slowly cover with about half of the sauce.

5. Lower the heat to 250 degrees. Remove the asparagus and add the sauce to it and put it back into the oven with the salmon. IMG_8880

6. Bake for about 20 -30mins depending upon the size of your filet (medium rare). Top with the extra sauce about every 10mins.

Asian Chicken Ramen Soup

Asian Chicken Ramen Soup

  • Servings: 5
  • Difficulty: easy
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Asian Chicken Ramen Soup
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Last week I posted a recipe with Dan Dan Chicken Noodles. Jill loved it so much she asked me to try more recipes with ramen. Dan Dan has a peanut buttery flavor so to change it up I wanted to keep it more chicken soup like.

I marinated the chicken in Soy and Sriracha so it does have more of an Asian flavor profile than a chicken soup. In fact, it has some real heat that will make your eyes sweat but that’s how we like it.

Ingredients:

2 Chicken Breasts
Soy Sauce (low sodium)
Sriracha
1 tbs of sesame oil

Ramen noodles
Bunch of Green onions
1 small can of Water Chestnuts
2 Bok Choy (chopped)
Several sliced shitake mushrooms
4 garlic cloves minced
1tbs ginger (grated)
3 cups of Chicken Broth
1 tbs toasted sesame oil
1 tbs chili oil
3 tbs of miso (red miso soup mix)
Sriracha, cilantro, peanuts to top
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Directions:
1. Slice your chicken on a 45 degree angle and then marinate your chicken overnight in soy, Sriracha, and 1 tbs of Sesame Oil.

2. Cut all your veggies because it goes pretty fast.

3. Medium heated pot with 1 tbs of chili oil and 1tbs sesame oil. Add your chicken and the marinade until cooked. Now add you chicken broth and miso and then dump your veggies in. Eyeball how much more chicken stock you need based upon if you want it more soupy or “noodley”.

4. Add your ramen noodles and cook until the noodles are done. Serve with cilantro and more Sriracha. Slurp.
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