Tag Archives: Sriracha

Chicken Croquettes with Spicy Sriracha Aioli

Chicken Croquettes

Sometimes you just need to fry baby!  I love these croquettes and they are easy to fry.  Usually I end up with a crumbled mess but the mashed potato mixture really stays together in the oil.  The warm croquettes pair beautifully with the spicy aioli.  This recipe is perfect for parties or eating in front of your couch while watching reality tv. Did I really say that?? Nooo…

Ingredients:

2 large potatoes or 4 cups mashed potatoes (I cheated and used box mashed potato flakes)
1 cup roasted chicken meat, finely chopped (I cheated again and used a rotisserie chicken)
1/2 cup button mushrooms, chopped
1/2 small onion, peeled and finely chopped
3 cloves garlic finely chopped
1/2 cup milk
1 tablespoon butter, softened
salt and pepper to taste
2 eggs, beaten
1/2 cup flour
1 to 1-1/2 cups italian bread crumbs
oil for frying

Sriracha Aioli

2/3 cup mayonaisse
3 “squirts” Sriracha (hot chile sauce)
1 tablespoon fresh lemon juice
3 cloves garlic

Method:

Add garlic and onions to a small pan and sauté until onions are translucent and golden. Remove from the heat and set aside. If using a box mix, follow the instructions on the box to make mashed potatoes.  If not, fully wash and scrub potatoes to remove any dirt. In a large pan add potatoes and water until potatoes are fully covered with water. Bring to a boil and reduce heat and cook for 20 – 30 minutes until you can pierce potatoes with a fork. Peel the skin and place in a large bowl. If you allow the potatoes to cool, the skin usually peels right off.  Using a potato masher or fork, mash the potatoes until the mixture is smooth and lump free. Add the milk, butter, onions and garlic mixture, chicken, mushrooms and combine. Season to taste with salt and pepper.  Form the potato mixture into about 1 inch balls.  Completely dredge in the flour, then egg, then breadcrumbs.  In a large pan heat about 2 inches of oil.  Slowly lower the potato balls into the hot oil and fry turning once or twice until croquettes are dark and crispy.  Remove from the pain and place on a paper towel. Serve warm and enjoy

For the Sriracha Aioli combine mayo, garlic, Sriracha, lemon juice, and salt and pepper in a small bowl.  Mix well.  This is a flexible recipe so feel to adjust the seasonings to your taste.

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Grilled Red Peppers with Spicy Yogurt Sauce

ImageI am a huge fan of grilled red peppers.  I think that they are a top food that is begging to be grilled. They are similar to roasted red peppers except they have that great grill taste that everyone loves.  Grilling intensifies the vegetable flavor and is a great solution for those non meat eaters out there. Now I normally just marinate them in basic italian dressing and pop them on the grill, but I happened to stumble upon this sauce recipe and was intrigued.  I have to be honest, I did not have high hopes.  I thought it would be a flop…yogurt and red peppers somehow don’t go in my mind.  BUT when I tried them together it was unbelievable.  SO good that I think I will always make them this way!!

Ingredients: 

4-5 red bell peppers

1 cup Italian Dressing

Italian Dressing

3/4 cup olive oil

1/4 cup balsamic vinegar

1 clove of garlic

2 tsp dijon mustard

1/4 teaspoon salt 

Rosemary Yogurt Sauce

2 tbsp fresh rosemary or dried 

1 cup greek yogurt

2 tbsp olive oil

1 clove garlic

3 squirts Sriracha* (optional)

Cilantro (for garnish) 

Method:

Chop the bell peppers into 1-2 inch thick pieces and spread into a baking dish or a bowl.  Make sure to scoop out the seeds.  I like to cut them in half so they cook evenly and I don’t have to worry about turning them.  Of course, you can grill them whole as well.

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Marinate the peppers with 1 cup of the italian dressing mixture.  Let the peppers marinate for 1-2 hours.

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Now throw the peppers onto a very hot grill!  Grill for roughly 20 minutes.  Don’t worry the peppers should be charred and black…that means they are gooood!  Excuse the smoke in my photo.  A little hard to get a good picture when they are smoking.  This is a shot after roughly ten minutes.

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I actually prefer to keep the skins on the peppers because I feel that it captures the essence of the grill flavors.  While the peppers are cooling prepare the yogurt sauce by mixing the yogurt, olive oil, garlic, and rosemary.

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So now is the moment when I tasted the sauce and thought it needed just a little pick me up.  So I added a few drops of Sriracha to spice it up.  So its up to you, i’m sure it is delicious both ways.  When finished with the sauce, top it over the  red peppers or set it aside to be used as a dipping sauce.  I sprinkles some leaves of fresh cilantro on top as a garnish.

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Spicy Garlic Broccoli Stir Fry

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I’ve been noticing that a lot of my recipes include the terms spicy and garlic.  Well here is another to add to the list.  This recipe takes generally unpleasing and boring stalks of broccoli and transforms them into a desirable, delectable at that, treat.  This broccoli is not for the faint at heart.  It packs quite the punch into every bite.  

Start with your broccoli.  Split the stalks into equal sizes to the best of your ability.  This is important so that each piece can cook evenly.  

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I personally like to steam my broccoli before I stir fry it.  Optional step but it ensures that the broccoli will be soft. 

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While the broccoli is steaming, it’s time to make the garlic oil, one of the two sauces used in this recipe.  To make, mix 4 tbsp olive oil with red pepper flakes and 4 cloves of garlic.  Mix until the sauce resembles a paste. 

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Gotta mention the size of this garlic clove.  Some weird genetically modified mutant of sort…. I don’t hate it to be honest…

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Now let us make the second sauce.  For this you will need 1 cup chicken broth, 3 tbsp soy sauce, 1tbsp sesame oil, 1 tbsp chili garlic sauce, 2 tbsp rice vinegar, and 1 tsp Sriracha sauce (phew). 

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Whisk all ingredients together in a bowl. 

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Now remove the broccoli from the steamer and throw it into a wok or sautee pan with 1 tbsp olive oil on a medium high heat.  Sautee until broccoli is soft and desired texture. Then form a well in the middle of the pan.  Add the garlic oil to the center of the pan. 

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Slowly mix the garlic oil with the broccoli.  After roughly five minutes add the main sauce to the broccoli. 

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Cook on high heat for an additional five minutes and the broccoli is completely coated with the sauce.  Serve over rice. 

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Labor Day Burgers with Arugula and Sriracha Yogurt Sauce

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The day is dreary, the forecast is rain but that doesn’t stop the burgers from being made.  Even if I have to hold an umbrella and grill at the same time.   I wanted to create a sauce to make the burgers stand out from the standard kind.  I had a container of FAGE greek yogurt which is one of my favorites.  It has no fat yet is still a thick, and creamy consistency.  I always eat them for breakfast with a little honey to naturally sweeten the tart yogurt.

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To begin I scooped the yogurt into the  bowl and added a couple squirts of Sriracha sauce to taste.  I then chopped a handful of cilantro, diced 2 cloves of garlic.  I added the cilantro and garlic and the juice of half a lime.  Stir all the ingredients together until it is smooth and creamy.  I love this recipe.  Creamy and thick yet no mayo!

ImageNow onto the burger.  I combined two pounds of ground beef with half an onion diced finely.  I try to steer away from the extra lean meat because I find that the taste slowly becomes well….awful.

Image I then added 2 tbsp of ketchup, 2 tbsp of yellow mustard, 1 tbsp of Worcestershire sauce, 2 tbsp breadcrumbs and 2tbsp horseradish sauce.  Phew, that was a lot of tablespoons.  Sprinkle salt and pepper over the mixture and work it together with your hands.

ImageAfter the meat is well worked through and mixed, form patties with your hands no more than 3/4 inch thick.

ImageHeat up your grill and place the patties onto the grill.  Try to keep the lid closed for as along as possible.  I like to cook the meat until juices form at the top and then flip them.  Usually about 3-5 minutes on each side.  I also like to add the cheese (of your choice, I used provolone) to the burgers about a minute before they are done.

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To be honest, I got a little worried because the burgers seemed to be falling apart.  I read that if you add egg to the meat mixture it will help to keep them together.  Definitely will try that next time.  In the end, they came out just fine!

Top the burgers with the yogurt Sriracha sauce, arugula, and tomato.   Happy Labor Day!!! Now get off of your feet!

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