Tag Archives: sriracha

May23

FeedmePhoebe’s Gluten Free Sriracha Ginger Meatloaf + Broccoli Fried Rice

Posted on May 23, 2016 by athaidek

I made this dinner for a St-Charles-house-family-meal a few months ago. To give you some context, Webster’s dictionary defines a St-Charles-house-family-meal as one where a) the fire alarm goes off because our windows are painted shut and literally everything you cook sets it off, b) someone gets accused for not eating carbs , subsequently carbs are consumed by all, c) we run out of plates, chairs, cups, or utensils and resort to more artistic ways of eating. (slices of cake served in coffee filters , people sitting on the floor eating on the coffee table, people eating in a lawn chair eating off a small side table, people sitting on the ground eating off of a square cooler, boys stealing our silverware/cups/pots/oven/spices) , and the most necessary part of a St Charles house family meal is discussing buying a dog or hosting a Murder mystery dinner.

For the past two years, I’ve lived in a house fondly known as “The Quarter House,” (I think we’ve called it that a whopping 2 times), because it looks slightly like a New Orleans French Quarter house. With a full porch on both levels, the house has welcomed its fair share of fun visitors, held many parties and dinners, but most importantly, it’s been a welcoming home base. Of the 9 (actual) tenants in 4 units in the house, 4 of us went to high school together, all of us are friends, and we have at least 5 others who don’t live in the house but may as well be our roommates. This weekend marks the last that we live together – some of us having lived here for 1 and others for 2 years, together.

In honor of our last week as roomies, I’m sharing with you a great Sunday night meal for you and your friends/ family / fr-amily. I still have many tips and stories to share with you from my tiny kitchen, but I’m excited for my new farmhouse sink and GAS RANGE in the new place! I’ll be missing our house, but thankful for continuing friendships with the people in it.

I understand if you do not meatloaf, but I will not have a discussion with you about it. It’s like when you bring something up with your dad that you knooowwww is going to end with both of you STILL feeling passionately about the OPPOSITE side of the other. Yea, I understand, it’s a loaf of meat. But it’s so comforting – you mix up some classic ingredients, throw it in the oven, and during the hour while it bakes, you’re getting excited for your warm cozy meal with friends.

I love Phoebe Lapine’s blog because she posts recipe that align with different dietary restrictions, but also are takes on classic dishes. I have been wanting to make this meal for a long time and am so glad I did!

Thanks to my housemate Daniel for the final plating pics. It pays to have friends with the more artistics capabilities 🙂

Sriracha Ginger Meatloaf, from FeedmePhoebe, serves 4

For the glaze

1/2 cup ketchup
1 teaspoon minced ginger
1 garlic clove, minced
1 tablespoon sriracha

For the loaf

2 large eggs, beaten
4 scallions, finely chopped
2 teaspoons minced ginger (really a 1-inch knob of gingner, peeled and grated)
2 garlic cloves, minced
1 tablespoon gluten-free tamari (just uesd low sodium soy sauce)
½ cup gluten-free oats (I just used regular oats)
1 teaspoon sea salt
1 pound ground beef
1/2 pound ground pork

1. Preheat your oven to 375 and set the rack in the upper-middle of the oven. Middle is fine if that’s confusing. You want your meatloaf not to burn by being too high up

2. In a small bowl, mix the glaze ingredients. One of my housemates doesn’t like ketchup very much so I reduced the amount of glaze. However, the glaze is delicious, dont skimp.

3. In a large bowl, mix together eggs, scallions, ginger, garlic, soy sauce, oats, and salt until combined

4. Next, add in the beef and pork and mix the meat with egg mixture until JUST MIXED. This is key. The second time I made this dish I mixed up the meat too much and it was a bit dry. It helps that you’ve already mixed the other flavors together so the meat should get incorporated with the spice mixture fairly easily.

5. Line a baking sheet with parchment paper or aluminum foil, and form a log-shape with the meat mixture on it. I think I saw this on Ina Garten – apparently you want to pack the meat in the middle first and start pushing it outwards, ensuring that you don’t leave any air pockets in the meatloaf. This will keep it from drying out.

6. With a spoon or brush, slather on about half the glaze on top of the meatloaf.

7. Bake for 1 hour , until the top is all crispy. Let stand for 15 mins before serving

Broccoli fried rice, adapted very slightly from A House in the Hills , serves 4

1 cup any rice you like – I prefer jasmine
2 heads broccoli, chopped, including the stems if you like them
1 medium onion, diced
1 tablespoon + 2 teaspoons toasted sesame oil
2 TBS fresh ginger, peeled and grated/minced
3 cloves crushed garlic
3 tablespoons low sodium soy sauce
1 tsp rice wine vinegar
1 lime

1. Cook rice according to directions but add on 2 tsp of the sesame oil with the water when cooking.

2. Once rice is close to done, heat a large skillet and add the rest of the sesame oil. Cook onions until they start to sweat and you can see through them.

3. Add broccoli and sautee until the outsides get a little crisp. Add a bit of water if the pan is too dry.

4. Add the soy sauce, garlic, ginger, rice, and vinegar, sauteeing all the ingredients together until the broccoli is cooked how you like (about 4-5 minutes for me) and the rice is coated in the oil and sauce. If you want this to be really fried, let it keep cooking and turn up the heat to get some more crisp.

5. Squeeze in lime at the end. Serve with meatloaf and sriracha on the side.

This is really yummy. It’s not going to make it out of the pan before you trying it so just serve from here 🙂

Apr16

Sriracha Hummus and my new favorite party app

Posted on April 16, 2015 by athaidek

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Today I write to you with a new view on life. Let me tell you about the new, Argentine Katie, and how I’d like to convene with those of you who may share the same new views as me. I recently returned from an amazing trip with my cousins, aunt, uncle, and their grandmother to Buenos Aires. To be honest with you, I had no idea what to expect and had an amazing time exploring the city, meeting new people, and spending time with my cousin’s girlfriend’s amazing family.

While in Buenos Aires, I learned that we wait for EVERYONE to arrive before eating*. I’d like to really pronounce this as “eating asterisk” because what it really means is, let’s have a very large spread of appetizers and drink beer and be joyous until the last person arrives and then let’s still eat a completely normal meal as if we didn’t eat any of those apps.

SO, we found out that there is a tradition of serving “picada” before the meal. While I don’t think my family totally figured out what actually is included in the picada (apparently it really means there has to be some specific forms of meat and cheese), we associated it with a few key items.

While I did love the olives, cheese, and crackers they served, nothing compared to the saltiest salt-mine bag of peanuts that you could find at any grocery store. We were so amazed at the amount of salt in these snack bags we seriously considering draining them in a colander and saving the leftover salt at the bottom of the bag. This is the ULTIMATE pre-dinner snack which paired well with the Imperial beer.

Second, PRINGLES. A great app that also went well with beer. From now on, I’m going to try and find the salt mine peanuts and have pringles when I entertain. These were party starters. Next time I go back, I want to bring this hummus with me and see if they’d like the American tradition to their picada. The only thing is, apparently Argentines don’t like spicy food :/. Until then, more for me!

This hummus recipe is an original from my friend Mike who is master of all spicy foods. An avid sriracha fan, Mike went so far as to carry a sriracha flag with him throughout a festival in Atlanta as the reference point for all of us to find throughout the day. Serve this up at your next dinner party and adjust the spice to your liking 🙂

Sriracha Hummus – easily adaptable to all spice pallettes

1 can chickpeas (garbanzo beans), drained and rinsed

1-2 cloves garlic, chopped slightly

3 TBS tahini

juice of 1 lemon

salt and pepper to taste

1/4-1/3 cup extra virgin olive oil

SRIRACHA – looks like we used maybe 1.5-2 TBS sriracha

1. Combine all ingredients except olive oil in the bowl of your food processor, magic bullet, or blender. Preferably you want to use a food processor here, but if you have either of the others they will work. Pulse in the food processor until the mixture starts to become smooth.

2. Once you’ve broken up the chickpeas and can see the garlic is small, slowly stream in olive oil. This is the part where you can start with a little bit and add more depending on how thick you like it. Mike likes his on the thicker side so that’s what you’ll see here…it’s on the lower end of the olive oil scale. Puree until smooth or keep a bit chunky if thats how you like it.

3. Finish off with a heart-shaped sriracha garnish and a few sesame seeds. Serve with carrots, pita, cucumbers, or on top of a salad/sandwich.

Can’t wait to share the SWEETS I fell in love with in Argentina…I know you’re all on the edge of your chair wondering if I mean desserts or men amirite??? jajaja bon appetit! Let me know how the peanut picada works for you next time you have people over!

Oct28

Sriracha Honey Chicken Wings and Garlic Grilled Broccoli

Posted on October 28, 2014 by athaidek

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In college we used to go to this thing called Two times Tuesdays where you could get 2 for 1 wings. I’d like to formally and publicly apologize to Two times Tuesdays for not respecting the wonderful tradition of bone-in chicken wings. Yes, all, I am a boneless wings person. That is, until I tried these wings.

Oh I’ve had my fair share of chicken wings – but the sweet and tangyness of these combined with the slight grill char were SO ON PAR for an evening that I’d describe as fall clinging on to a past relationship that is summer (i.e. we are ready for fall food, but it’s kind of still hot in Atlanta). I have to say thank you to my friend Mike for teaching me how to make chicken wings and for prepping this whole meal! If you are low on dollars and low on time, I’d highly suggest this meal! The chicken only took around twenty minutes on the grill, and the marinade for the garlic should only take the day to absorb flavors.

So I’m actually talking from the perspective of Mike considering I did very little work here – but I’d love to transfer knowledge over to any of you all who are also first time wings grillers so I’ll share from my perspective.

The chicken did not have any marinade. I didn’t know this about wings! All you really have to do is cook the wings on their own (skin on) and then add the sauce in at the end. WHABAM – deliciousness. For some reason I feel very cartoonish about wings, like they should have some kitschy thought bubble that speaks with Emeril Lagasse’s voice saying “Bam!”

Anyways, so Mike was kind enough to cut the wing tips off the wings for us before we cooked and had prepped the sauce for the Honey Sriracha Wings. This is literally all we did:

Prepped the grill – make sure to take your time to let it heat up medium/medium high heat. Mike had already prepped the sauce so we just put it on low on a burner to keep the sauce warm. If you hadn’t prepped in advance, make sauce. Add the chicken wings onto the grill, rotating every 2 minutes or so to evenly cook them. After about 20-25 minutes, wings were about done and we tossed them in the sauce and voila! a carnivorous meal.

This is the recipe for the Neely’s Spenser’s Grilled Broccoli. The great thing about something like this is you can really use whatever kind of vinegar you have on hand or dry rub. I think Mike has his own dry rub that he likes to use for grilling and had red wine instead of white wine vinegar. All the power to ya to use your fave flavor. I really think the only thing you need to nail here is 1) not overcooking the broccoli and 2) adding garlic.

You want to blanch the broccoli so that it just barely cooks. That way, when you add it to the grill, it won’t take very long to cook but will get a nice smoky grill flavor. So, if you think once you’ve blanched the broccoli it still looks raw – that’s actually a good thing. Mike marinated this for the day I think? and we simply put it on some aluminum foil on the grill about 5 minutes before the chicken were done cooking.

Make this please!! And put your feet up, relax, and drink some Sweetwater 420 like we did to celebrate the fact that it’s a Thursday night and you just grilled chicken wings and managed to complete a long jog with the maniac that is Mike Kerrigan. Woo!