Preheat oven to 350.
In a baking dish add the Brussels sprouts and toss with olive oil until well coated and season with salt and pepper. Cook for 20 to 25 minutes, so the Brussels are still firm. Serve with dipping sauce as a main dish or appetizer.
Sriracha Aioli:
Mix the ingredients in a small bowl and let sit in refrigerator until ready to use.
Stir mayonnaise and sriracha hot sauce together in a bowl until the color is consistent; add lime juice and stir.
br>Whisk olive oil and sriracha together in a small bowl
issolve cornstarch.
Combine soy sauce, pineapple juice, brown sugar, ground
rtichokes, warm or cold with Aioli Sauce in cavity in center.
hrimp completely. Reserve shells for sauce (recipe to follow) and rinse shrimp
tir warm water into lemon aioli sauce until sauce is pourable; pour about
ablespoon on each of A1 sauce.
cook steak for five
Combine all ingredients in a food processor. Mix until thick and creamy, 2 to 3 minutes. Transfer to a covered container and refrigerate. Serve as a dipping sauce for onion rings or fries.
Whisk Sriracha chile sauce, soy sauce, mirin, lime juice, butter, brown
teaspoon seafood seasoning. Serve aioli sauce alongside patties.
egrees C).
Whisk butter, Sriracha hot sauce, honey, lime juice, soy
Combine vinegar, water, onion, sriracha hot sauce, and sea salt in a saucepan; bring to a simmer. Remove saucepan from heat and cool liquid slightly.
Place eggs in a 1-quart jar. Pour vinegar mixture over eggs. Seal jar and refrigerate, occasionally shaking jar, for at least 2 days.
ieces.
Blend olive oil, Sriracha hot sauce, lime juice, and salt
Heal oil in a deep skillet over medium heat; cook and stir onion, green bell pepper, and garlic until until tender, about 10 minutes. Add water, ketchup, brown mustard, soy sauce, barbeque sauce, maple syrup, sriracha hot sauce, thyme, and cayenne pepper to onion mixture; bring to a boil.
Reduce heat to medium and simmer until sauce is thickened, about 5 minutes. Stir lentils into sauce and simmer until lentils are warmed, about 5 minutes.
at.
Mix salt and sriracha hot sauce together in a small
Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add green beans, cover, and steam until tender, 2 to 6 minutes.
Melt butter in a saucepan over medium heat; cook and stir onion and garlic for 2 minutes. Add sesame seeds; cook and stir until sesame seeds are golden brown, 3 to 5 minutes.
Mix soy sauce, mayonnaise, sriracha hot sauce, and allspice into onion mixture. Add green beans and toss to coat; season with salt and pepper.
Mix ketchup, chile sauce, horseradish, Worcestershire sauce, and lime juice together in a bowl; refrigerate until chilled, at least 30 minutes.
Stir lime juice and sriracha into sauce.
Shred squash into a
Mix sour cream, mayonnaise, lime juice, garlic powder, and sriracha hot sauce together in a bowl until smooth.