Sriracha Broccoli Slaw Hot Dogs

sriracha broccoli slaw hot dogs // sweetsonian

sriracha broccoli slaw hot dogs // sweetsonian

It’s barbecue season, and I was missing my beloved Weber grill last weekend. Before I moved into my first apartment in college, my dad took it upon himself to teach me how to use a charcoal grill — because nothing beats a burger cooked in your own backyard over a charcoal grill.

Since then, he’s upgraded to his own outdoor poolside kitchen, complete with an obscenely productive vegetable garden. Oh, to have a California summer. I do miss unlimited tomatoes!

sriracha broccoli slaw hot dogs // sweetsonian

sriracha broccoli slaw hot dogs // sweetsonian

sriracha broccoli slaw hot dogs // sweetsonian

Anyway, I had the day off today, so I got to catch up on sleep, cleaning, and a workout after a weekend filled with food and sailing. Hope you’re all having a lovely Monday! Xo.

sriracha broccoli slaw hot dogs // sweetsonian

sriracha broccoli slaw hot dogs // sweetsonian

sriracha broccoli slaw hot dogs // sweetsonian

 

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Hot dogs with sriracha broccoli slaw  Continue reading “Sriracha Broccoli Slaw Hot Dogs”

toad-in-a-hole sriracha grilled cheese

toad-in-a-hole sriracha grilled cheese // sweetsonian

toad-in-a-hole sriracha grilled cheese // sweetsonian

Disclaimer: I promised Shaeda I would wait to make this until she was in my apartment. I broke that promise. But can you blame me?

Toad-in-a-holes take me back to being a little kid, visiting my grandmother. I don’t know if you all remember this, but before the American Girl dolls were a thing, the American Girl books and paper dolls were a thing. And being the bookworm that I was, I powered through all of them. Naturally, I look most like Samantha (most is a stretch) so she was my favorite, but my grandmother, having grown up in New York during World War II with the victory gardens and all, well, her favorite was Molly.

And when I was sufficiently obsessed with the book series and the stories of all of the characters (Grandma read every single book after I powered through each one), they came out with a series of cookbooks. I can’t remember if I had every single one, but I know that I had Molly’s. And, one of the recipes we made — usually for breakfast for Grandpa — was the toad-in-a-hole. A piece of toast with a hole in it, and a fried egg right into the bread. It’s delicious.

toad-in-a-hole sriracha grilled cheese // sweetsonian

toad-in-a-hole sriracha grilled cheese // sweetsonian

And I’ve had this idea for a few weeks now. A toad-in-a-hole grilled cheese. It’s been making me salivate. And with all the spin classes I’ve been going to, well, I’ve been letting myself ease into some carbs. So I made this.

But I wanted it to have a kick. So I threw on some sriracha. Obviously, it would be fun to use homemade sriracha, but I haven’t been home much lately, so I haven’t made any of that this year. The classic green top worked out great.

My only regret is that, next time, I’ll add in some slices of avocado. Now that would be perfect.

toad-in-a-hole sriracha grilled cheese // sweetsonian

toad-in-a-hole sriracha grilled cheese // sweetsonian

 

Recipe after the jump. Continue reading “toad-in-a-hole sriracha grilled cheese”

Homemade Sriracha Sauce

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Confession: I’m not a hot sauce person.

Another confession: I wasn’t always a daring eater. In fact, as a child, I didn’t really venture outside of what I knew was safe… and any sort of hot sauce was out of the question.

These days, I’ll taste anything once. But what really blows my mind is going out to eat with my eight-year old brother, who is one of the most adventurous eaters I’ve ever met. And he’s eight.

Vegetables? Loves them. Oysters? Duh. Salmon eggs? Raw tuna? Sea urchin eggs? The “grown-up” food is not safe when we go to a sushi restaurant with Kevin.

peppers

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sriracha

A couple of weekends ago, I made Asian fusion tacos with an old bestie in New York. We topped tacos with romaine and greek yogurt, chili sauce and fresh lime juice.

That sauce, we found at Whole Foods. It wasn’t too spicy, but knowing my friends, there was room for heat.

Most sriracha recipes call for red jalapeños — those aren’t so easy to find in the middle of a DC winter, so I used Thai chilis. And they pack some heat.

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Thai Chili Sriracha Sauce, adapted from White on Rice Couple

Ingredients:
100 g Thai chili peppers
4 cloves garlic, minced
2 medium-sized shallots, minced
15 oz. tomato sauce
2 tablespoons soy sauce
3 tablespoons rice vinegar
3 tablespoons brown sugar
1 tablespoon vegetable oil

Instructions:

Using rubber gloves, remove the stems from the chilis. With a very sharp chef’s knife, mince them down as much as you can.

In a medium saucepan, heat the vegetable oil and sauté the garlic and the shallots over medium heat until brown. Then, add the chilis, tomato sauce, vinegar, and sugar. Cover and let simmer on low for ten minutes.

Using an immersion blender, blend the sauce in a large mason jar until smooth.