Friday, February 22, 2013

Add a little heat to your dinner with our new Sriracha Teriyaki Sauce

Sriracha Sauce is a spicy, popular dipping sauce in Thailand, named after the coastal city of Si Racha, that is made from sun-ripened chilis and garlic.  We have taken the popular Sriracha Sauce and combined it with soy sauce and honey to create a milder version to use as a marinade or stir-fry sauce.  Our new Sriracha Teriyaki Sauce provides just enough spice to create a little heat, but the heat doesn't linger thanks to the addition of honey.

In addition to using our newest teriyaki sauce for a marinade or stir-fry sauce, you can also use it in this fantastic recipe for Sriracha Shrimp and Noodle Soup - Enjoy!

Sriracha Shrimp and Noodle Soup

  • 2 tablespoons vegetable oil
  • 4 cups chopped vegetables such as baby bok choy, snap peas, asparagus or bean sprouts
  • 3.5 ounces shitake mushrooms, sliced
  • 4 ounces dried rice noodles, cooked according to package instructions
  • 4 cups unsalted chicken stock
  • 2 cups water
  • 1/2 inch piece of ginger root, peeled and sliced into 4 rounds
  • 6-8 tablespoons Sriracha Teriyaki Sauce (depending on how spicy you want your soup)
  • 2 teaspoons sesame oil
  • 1/4 cup fresh lime juice
  • 1/2 teaspoon salt, or as needed
  • 2 tablespoons scallions, chopped
  • 2 tablespoons fresh cilantro, chopped
  • 1/2 cup cherry tomatoes, cut in half
  • 1 pound shrimp, peeled and deveined
  • Garnish:  1/4 cup toasted unsalted peanuts, chopped
  • In a large stock pot, heat oil over medium-high heat.  Add vegetables and mushrooms and saute until slightly tender but still crisp.  Remove from pot and set aside.
  • Add chicken stock, water, ginger, Sriracha Teriyaki Sauce, sesame oil, lime juice and salt to stockpot.  Bring to boil.  Reduce heat and simmer 5 minutes.  Just prior to serving add scallions, cilantro, tomatoes and shrimp.  When shrimp turn pink serve soup by layering the noodles and vegetables in a soup bowl.  Ladle hot broth and shrimp into bowl, garnish with peanuts and serve!

Also try the following recipes using our new Sriracha Teriyaki Sauce

Sriracha Teriyaki Fried Rice
Sriracha Teriyaki Stir Fried Pork

Tuesday, February 5, 2013

Adorable Mini Pancake Stacks

In honor of National Pancake Day, we have created these adorable mini pancake stacks using some of our favorite products.  These are easily created using our pancake & waffle mixes.  Simply prepare the pancake mix according to the directions and spoon 3/4 tsp of batter onto the griddle, resulting in mini pancakes about the size of a quarter.  Stack them four high, top with a topping of your choice, add a little garnish, insert a toothpick through the middle and serve!

Buttermilk Pancake Mini Stacks
These adorable brunch-style stacks use our new Buttermilk Pancake & Waffle Mix, Lemon Curd, fresh berries, a mint leaf and a quick dusting of powdered sugar.  These would be great served at a wedding or baby shower or any weekend brunch.

Double Chocolate Raspberry Mini Stacks

Pancakes for dessert?  You bet! We used our Double Chocolate Pancake & Waffle Mix topped with a dollop of our Chocolate Raspberry Jam, fresh raspberries and a little powdered sugar for an easy bite-sized dessert.

Here are some other great combinations to try;

What would your favorite combination be?