If you're lucky enough to have a large ethnic section in your grocery store, or have an Asian market near you, then you've probably seen the hot sauces pictured above. It's called Sriracha, and I think it's originally from Vietnam. We normally buy the one with the green cap. We use it when we stir fry, on our pizza, or with scrambled eggs or omelettes. I came across it first when I worked for Einstein's and we used it on a buffalo chicken sandwich. "You gotta get the rooster," I would tell the managers of the various locations. I meant that they needed to get the asian chili sauce, not just some random chili sauce found at the grocery store. Sriracha has a picture of a rooster (or flying duck, or other fowl) on the front of it. It has a thicker consistency than ketchup, but squeezes easily out of the bottle.
But back to the title of my post. We found a new way to use the garlic Sriracha (brown cap) this summer and have been eating this a lot. We smear it on pork chops (both sides), seal them up, and stick them in the fridge for a few hours. Then we grill them. The sauce gives just the right amount of kick while keeping the pork chops juicy. Usually pork chops have little taste if you don't doctor them up a bit. This does the job perfectly.
And for a side tonight? Well, we had a lot of corn leftover from Monday and a few more of our tomatoes ripened in the past couple days. I found this recipe for Grilled Corn and Tomato Salad on Fooodtv.com and it turned out great.
Simple and yummy. Just how summer should be.
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