Saturday, October 18, 2014

Foodie Twists

Classics are classics for a reason, but sometimes you want to tinker a little and see if you find something even better, or at least - different. These three small twists help switch up your regularly scheduled eating programming and are mighty tasty.

The Arnold Palmer was introduced to me by my dad, who would order them at work lunches. Upon first sip, I deemed this the fanciest non-alcoholic drink since the Shirley Temple and was immediately obsessed. Being the indecisive type, I'm already a big fan of getting two drinks in one. It doesn't hurt that I adore both lemonade and iced tea.
When I saw Siriously Delicious mention a green tea version at True Food Kitchen, I knew I had to attempt this at home.
Green Tea Arnie Palmer - half lemonade/half green tea

Switching the tea to green gave it a light, herbal flavor. This makes me want to experiment with all sorts of tea switcharoos - hibiscus, blueberry, lavender... What would you pair with the lemonade? You could always spike it, as well.

How can you improve butter? I was inspired by this next twist after eating the most delectable special at Pizzeria Lola that drizzled a honey olive oil on a farmer's market margherita pie. 

The tinge of sweet brought out all of the other flavors without crossing the line to dessert. I wanted to adapt this idea, using butter instead of oil.

Let a stick of butter soften to room temperature. Then add (all to taste) garlic, chives, honey, and salt - if butter is unsalted. Mix until combined and then re-refrigerate.

Try serving it with corn-on-the-cob, steak, or my favorite - grilled slices of baguette.

Sriracha. Love it. Just add it to everything. Here are a few recipes that are elevated by the spicy condiment.

This BBQ Chicken is ridiculously good. The grilling process really mellows out the heat of the spice, so don't be afraid to squeeze a little extra in!

Marinade (enough for approximately 2lbs of chicken):
1/2 cup soy sauce
4 Tablespoons rice wine vinegar
3 Tablespoons Sriracha sauce
2 Tablespoons honey
4 garlic cloves, minced
1 Tablespoon ginger, grated
1/4 cup chopped spring onions
1 Tablespoon sesame oil
Juice from 1 lime
Combine all ingredients and cover chicken with marinade. Let sit for 2+ hours in refrigerator.
Grill chicken over medium heat while occasionally basting with BBQ sauce (BBQ sauce + Sriracha, honey, grated fresh ginger to taste). Serve with extra sauce.

Spice up your breakfast...
Sriracha-Maple Bacon - Food52

And the happiest couple of them all - Sriracha + salmon. They really do have an enviable relationship. Pour the below combo onto salmon filets and then move on to your cooking method of choice (pan to oven, bake, broil, grill...)
  • ¾ cup brown sugar
  • ⅓ cup soy sauce
  • 2 Tablespoons hoisin sauce
  • 1 Tablespoon ginger, grated
  • 1 garlic clove, minced
  • 1 Tablespoon lime juice
  • Sriracha, to taste

If you want to get really Sriracha serious, play off any of these ideas:
Sriracha Recipes - Brit + Co

So go get all twisty and have fun with food!

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