Cooking With Honey – Homemade Honey Sriracha

Fresh Sriracha (aka, home made 'Rooster')

Given that I keep stingy insects like honey bees, it’s not surprising that hot and spicy foods are my favorites!

In my humble opinion,  the taste of  a mouth-burningly hot dish, tempered with the uniquely flavorful sweetness of honey, is one of  life’s greatest pleasures!

My bees must feel the same way because my friends swear that my honey tastes a bit spicy.  I think that’s part of its charm!!

Anyway, here’s my recipe for homemade honey Sriracha.  You may never use store-bought again!!

Yield:   1 1/2 cups
Ingredients:
 
1/2 pound red fresno chiles, coarsely chopped
4 garlic cloves
1teaspoon kosher salt
1 cup distilled white vinegar
2  tablespoons honey
Directions:

Place all the ingredients except the honey in a jar and let sit overnight to mellow the heat of the peppers.

Place the mixture and honey in small saucepan. Bring to a boil over high heat, then lower the heat and simmer for 5 minutes. Remove from heat and set aside to cool to room temperature.

Transfer to a blender and puree for about 5 minutes, until a smooth, orange-red mixture forms. Run through a strainer, extracting as much juice as possible.

Once refrigerated, the sauce should have the same consistency and texture as store-bought Sriracha, but less salty and fresher tasting!

Best Thanksgiving Leftovers – Turkey Banh Mi Sandwiches

Vietnamese baguette sandwiches, called Banh Mi, have attracted a loyal fan base. The uniqueness of these sandwiches lies with the french influenced baguette and the flavor packed, savory Viet style fillings. Leftover turkey makes a tasty Banh Mi!

Ingredients:

Chilled cooked roast turkey chopped or shredded for 4 sandwiches (about 1 pound)

2/3 cups mayonnaise like Hellman’s

1 tablespoon honey

1 tablespoon Asian chile sauce like Sriracha

2 green onions finely chopped

1/2 thinly sliced peeled cucumber

1 cups coarsely grated carrot

1/4 cup unseasoned rice vinegar

A handful of fresh cilantro sprigs

4 fresh white or whole-wheat baguettes

Jalapeno chiles, sliced thin

Salt and Ground pepper

Directions:

Combine the carrot and cucumber with rice vinegar and let sit for 15 minutes, tossing occasionally. Chop or shred chilled cooked turkey and mix with chopped green onion and mayonnaise spiked with honey and Asian chile sauce like Sriracha.

Layer turkey with thinly sliced peeled cucumber, grated carrot, and a generous handful of fresh cilantro inside the baguette. Add more heat with thinly sliced jalapeno chiles if desired. Add salt and pepper to taste.