Well the week of experimenting with Sriracha is over and one thing is very clear. Sriracha will remain as a condiment in our fridge. I now know why people put this on everything. It is the perfect hot sauce. The first thing we made was Sriracha Butter (via The Endless Meal). We proceeded to slather that on everything that was considered a carbohydrate that existed in our pantry. It is really good on breakfast sandwiches. We tried some really great dished with Sriracha this week. To see more (including the Sriracha Chicken Strips which were oh, so tasty) head over to my Pinterest board The White Rooster.
There is something comforting about garlic bread. The perfect mix of carbohydrate and fat. It always fills and served warm it melts as you bite into it. Never one to turn away butter (or cheese for that matter) I think the perfect mate for garlic bread is alfredo sauce. In this recipe I take our new friend Sriracha butter and use it as the basis for garlic bread and serve it with a side of my mock Alfredo Sauce (I would serve it to friends and family but that is about it). The best thing about this is that it can be a meal (not a healthy meal but a meal). On those nights when you are tired this takes about five minutes of prep and five minutes of cooking. In less than 10 minutes you can have a warm food on the table.
Printable Recipe Here —> Sriracha Garlic Bread and Mock Alfredo Sauce
Sriracha Garlic Bread with Mock Alfredo Sauce
Ingredients for Garlic Bread
- French Bread Loaf or Bread of Choice
- 2 1/2 tbs butter
- 1 tbs Sriracha
- 1 clove garlic, minced
- 1/2 cup parmesan
Set oven to broil. In a small dish mix together butter, Sriracha, garlic and Parmesan. Spread butter mixture over bread (make more depending on size of loaf). Place bread on baking sheet and put in oven. Remove when edges of bread have browned and parmesan is melted.
Mock Alfredo Sauce
Ingredients (makes two servings)
- 2 tbs butter
- 1/4 cup heavy cream
- 1 tbs cream cheese
- 1/4 cup parmesan
In sauce pan over high heat melt butter and add cream. Bring to a boil while stirring constantly. Reduce heat slightly and stir in cream cheese and Parmesan until melted. Remove from heat and add pepper to taste. Serve warm.