Randy Clemens - The Sriracha Cookbook

Copyright 2011 by Randy Clemens
Photographs copyright 2010 by Leo Gong
Author photograph 2010 by Mark Young

All rights reserved.
Published in the United States by Ten Speed Press, an imprint of the Crown Publishing Group, a division of Random House, Inc., New York.
www.crownpublishing.com
www.tenspeed.com

Ten Speed Press and the Ten Speed Press colophon are registered trademarks of Random House, Inc.

Library of Congress Cataloging-in-Publication Data is on file with the publisher

eISBN: 978-1-60774-058-2

Design by Betsy Stromberg
Food styling by Karen Shinto
Prop styling by Carol Hacker

v3.1

For Sandra

The Catherine to my Newt

CONTENTS

ACKNOWLEDGMENTS

TO SAY THAT I AM TRULY BLESSED to be surrounded by so many wonderful people in my life would be a gross understatement. It is my sincere hope that I may someday be able to return at least a small fraction of the unwavering friendship, sage advice, and selfless compassion that these fine folks (and countless others) have bestowed upon me. First and foremost, I would like to thank my unbelievably wonderful mom, Bonnie, for her love and support since, well, quite literally, day one. I certainly wouldnt be here without her. But even beyond that, her nurturing optimism and continuous encouragement have been immeasurably comforting. Sincere thanks are also in order to my very dear friend, Elliot Weingarten, a genuine mensch who somehow listens attentively to all of my eccentric thoughts on food and encourages pursuit of my harebrained schemes. Thanks for all that you do, buddy boy. I hope you know how much I appreciate everything.

To my late uncle Dave, who selflessly bequeathed funding for my culinary school education. Im sorry you were taken from us so early, and I only wish I could have thanked you in person. To my dad, Don; nana Norma; nana Nancy; aunt Terri; uncle Steve; cousin Kim; and my brother Colby, thank you for always supporting my wacky endeavors and encouraging me all along the way.

Mr. Peter Reinhartfriend, celebrated author, and widely recognized demigod of breadwas instrumental in guiding me down the righteous path toward cookbook publication, and for that I am eternally grateful. He has been an inspiration to me ever since I opened one of his books; having the chance to see firsthand that the kind, didactic voice behind his writing was truly an extension of his gracious, upstanding character continues to be an incredible treasure. Other gentlemen of fortune to whom I owe the tip of my hat are Mark Young and Mark Signaigo. Their friendship, thoughtful suggestions, and willingness to smile through my ramblings continue to be a priceless resource that I will forever cherish.

Many thanks to those who ardently believed in my writing from the beginning, even before I did. Who knows what I would have done without Judith Haut and Phyllis Spadafora, who not only put up with me through my obnoxious high school years, they were still willing to take time out of their busy schedules years later to proofread my first professional writing sample. To the editors who took a chance on meKaren Young, Kate Darling-Simon, Eric Mercado, Kit Rachlis, Margot Dougherty, Lesley Bargar Suter, Nichol Nelson, Dave McAninch, Susan Kostrzewa, Cecil Hollingsworth, Carol Penn-Romine, Jason and Todd Alstrmthank you. Id also like to pay my debt of gratitude to several friendsChris Nichols, Nancy Zaslavsky, Josh Long, Patric Kuh, and Amelia Saltsmanwho have not only motivated me with their own writing, but have helped mine progress along the way.

To the illustrious Melissa Moore and all the fine folks at Ten Speed Press, who couldnt have made this entire process any more enjoyable. Your professionalism, enthusiasm, and guidance were both inspiring and reassuring. Thank you for walking this small potatoes writer through it all.

Whoever postulated that a picture was worth a thousand words might want to revisit their arithmetic. Unfettered thanks are in order to Leo Gong, Harumi Shimizu, Karen Shinto, Carol Hacker, Elise Ravet, and Betsy Stromberg, the masterminds behind the brilliant photography and design that add zing where my words may fail to do so.

To Phi and the Nguyen family, who introduced me to Sriracha and the exotic flavors of Southeast Asia. I cant begin to describe how much the countless meals youve shared in your welcoming home have come to mean to me. I dont know that anything or anyone else has had such a profound effect on my love of food quite as much as you all have. Your hospitality continues to be seemingly infinite, and I appreciate it more than words can begin to express.

Thanks to Madeleine St. Marie and Melody Dosch for taking the abuse of my original strength recipes, and testing them out on their unsuspecting friends and families before kindly telling me to take the heat down a couple of notches. And kudos are in order to a longtime partner in crime, Christopher Day, for making me one hell of a custom cocktail that is not only unabashedly spicy, but also unforgettably delicious.

At last, we come to the catalyst who changed the name of the game, Sandra Hernandez. Thank you for getting me to stop just talking about wanting to write a cookbook and to inspire me to actually do it. You are the impetus that continues to instill an invigorating sense of hope deep within me, challenging me to reach further and to believe in even my wildest dreams each and every day, no matter how farfetched they may initially appear. I cant begin to thank you enough for being such an amazing, fantastical force in my life. You are incredible, Sandri, and I cant wait to see how high you soar. Heres to you, kiddo and to building that castle in the sky, come rain or come shine.

INTRODUCTION

STEP FOOT INTO AN ASIAN MARKET or restaurant, and youre almost sure to be greeted by a glowing red bottle of Sriracha Chili Sauce. Over the past few years, however, its fame has carried it beyond the Asian sector, landing it on countless diner counters, restaurant menus, and into the hands of some very upscale chefs. References in several notable cookbooks, as well as appearances in several episodes of Top Chef and on the shelves of Wal-Mart, all stand as testaments to its welcomed ubiquity and tasty reputation.

Its vibrant color and unique, piquant flavor have made it a hit, slowly growing in popularity over the past 28 years simply by word of mouth. A mainstay in many home kitchens and innumerable college dorm rooms, Sriracha strikes a delicate balance of flavors and sensory experiences that isnt just appealing, it is downright addictive. And with a price tag near $3 a bottle, there are certainly far worse habits to adopt.