Spicy Sriracha Butter Recipes
SPICY SRIRACHA BUTTER
You can make sriracha butter quickly and easily at home. It's great spread on a grilled cheese sandwich, on pasta or even on eggs. Warning: it's crave-worthy!
Provided by Kristen Stevens
Categories Condiment
Time 5m
Number Of Ingredients 2
Steps:
- In a medium sized bowl mix together the butter with the sriracha. It takes a few minutes, so be patient. Store in the fridge for several weeks.
- Enjoy!
Nutrition Facts : ServingSize 1 tablespoon, Calories 82 kcal, Carbohydrate 1 g, Protein 1 g, Fat 9 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 24 mg, Sodium 160 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 3 g
SRIRACHA BUTTER
Melt a bit of this salty, spicy butter on top of grilled steak. Don't fear the funk -- anchovies add deep, umami flavor. We promise!
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 5m
Number Of Ingredients 5
Steps:
- With a fork, mash together butter, anchovies, Sriracha, garlic, and 1/2 teaspoon salt. Keep refrigerated for up to 1 week.
Nutrition Facts : Calories 85 g, Fat 9 g, SaturatedFat 6 g
SRIRACHA BUTTER
Oh the many uses: topping a sweet potato, melted and poured on popcorn, slathered on corn on the cob, melted in a frying pan to make a grilled cheese sandwich, used to pan grill shrimp, fish or oysters with a squirt of citrus... The uses are limitless.
Provided by gailanng
Categories Spicy
Time 10m
Yield 1/2 cup
Number Of Ingredients 2
Steps:
- Using a wooden spoon or in the bowl of a stand mixer equipped with a paddle attachment, blend the softened butter with the Sriracha until completely combined.
- Scoop the flavored butter onto a sheet of plastic wrap. Roll the plastic around the butter, forming a log about 1 inch in diameter; wrap tightly.
- Chill in the refrigerator for at least an hour. Once hardened, the butter may be sliced for use. Keeps in the refrigerator for up to 2 weeks or in the freezer for 6 months.
SPICY SRIRACHA BREAD
Make and share this Spicy Sriracha Bread recipe from Food.com.
Provided by gailanng
Categories Yeast Breads
Time 2h40m
Yield 1 loaf
Number Of Ingredients 8
Steps:
- Combine water, Sriracha and yeast in a large bowl; let stand 5 minutes until frothy.
- Lightly spoon flour into dry measuring cups; level with a knife. Add 2 3/4 cups flour, salt, and egg to yeast mixture; stir until a soft dough forms. Turn dough out onto a floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel sticky).
- Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) Punch dough down; cover and let rest 5 minutes.
- Roll dough into a 14 x 7-inch rectangle on a lightly floured surface. Roll up the rectangle tightly, starting with a short edge, pressing firmly to eliminate air pockets; pinch seam and ends to seal. Place roll, seam side down, in an 8 1/2 x 4 1/2-inch loaf pan coated with cooking spray. Lightly coat surface of dough with cooking spray; cover and let rise in a warm place 30 minutes or until doubled in size.
- Preheat oven to 375 degrees.
- Bake for 40 minutes or until lightly browned on bottom and loaf sounds hollow when tapped. Remove from pan, and brush with melted butter. Cool on a wire rack.
Nutrition Facts : Calories 1499.3, Fat 12.9, SaturatedFat 4.6, Cholesterol 196.1, Sodium 1866, Carbohydrate 290.2, Fiber 12.6, Sugar 1.2, Protein 48.7
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