Recipe of the Week: Pulled Pork and Sriracha Guacamole Grilled Cheese


  • 1 tablespoon olive oil
  • 1 medium yellow onion, sliced
  • 2 tablespoons butter
  • 8 slices french bread
  • 8 slices cheddar cheese
  • 2 cups Slow Cooker Pulled Pork

Sriracha Guacamole Ingredients

  • 2 large avocados
  • 1 tablespoon lime juice
  • 1 clove garlic, minced
  • 1 serrano pepper, seeded and diced
  • 1/2 teaspoon cumin
  • 1/4 teaspoon salt
  • 3/4 teaspoon sriracha sauce


  1. Make the guacamole first so the flavors have a chance to meld. To make the guacamole, mash avocados together in a bowl. Add in remaining guacamole ingredients. Cover and refrigerate for 30 minutes.
  2. Heat the olive oil in a skillet over a medium heat. Cook onions over medium-low heat until they start to brown and caramelize. About 20 minutes. Add in pulled pork. Cook just until pork is warmed through. Remove from the pan and set aside.
  3. To assemble a sandwich, butter one side of each slice of bread. With the buttered side down, place one slice of cheese on the bread. Top with 1/4 of the pork. Spoon guacamole over the top. Place a second slice of cheese on top of the guacamole and place another slice of bread on top with the buttered side facing up. Repeat with remaining ingredients.
  4. In the same skillet that you cooked the pork and onions in, cook sandwiches over medium heat until bread is golden brown and cheese has melted. Serve immediately.

Recipe of the Week: Sriracha Chicken Bacon Ranch Pizza


Pizza Dough

  • 250 g Strong White Bread Flour
  • 1 tsp Salt
  • 1/2 7 g sachet Fast Action Yeast
  • 1 tsp Golden Caster Sugar
  • 170 ml warm water

Pizza Sauce

  • 3 tbsp Olive Oil
  • 1 Onion – Chopped
  • 3 Cloves Garlic – Crushed
  • 1 Tin Chopped Tomatoes
  • 3 tbsp Tomato Puree
  • 1/2 tsp Chilli Powder
  • 1 tsp Dried Oregano


  • 100 g Cooked Chicken torn into pieces
  • 2-3 tbsp Sriracha add more if you like it spicy
  • 150 g Mozzarella sliced
  • 4 slices Bacon cooked and chopped
  • Ranch Dressing for drizzling


  1. Make the dough. Mix the flour, yeast and salt together in a large bowl. Mix together the sugar and warm water then make a well in the centre of the dry ingredients. Pour the sugar and water into the well. Gradually mix the wet and dry ingredients together and then turn out onto a floured work surface. Knead for 10 minutes. Flour the outside of the ball of dough then place in an oiled bowl. At this stage you can either prove for about 15 minutes somewhere warm or put it into the fridge until you’re ready to use.

  2. Preheat the oven to 200° C. Make the sauce. Heat the olive oil over a medium heat. Add the onion, garlic, plenty of salt and 40ml of water. Once the water has evaporated pour in the tin of tomatoes and cook down until it’s almost dry. Mix in the tomato puree, chilli powder and oregano and leave to cook a little more until it has a thick consistency. Tip out onto a plate and allow to cool.

  3. Divide the dough into two pieces and roll out until about 5mm thick then place on baking trays. Mix the chicken with the sriracha in a bowl then split between the pizza bases followed by the bacon and mozzarella. Place in the oven and bake for 15 minutes. Drizzle with ranch dressing and serve.

Kick Off National Vodka Day with This Sriracha, Bacon Bloody Mary

We’ll put bacon in anything. We’re that crew. While we’d like to agree with you guys who are over the whole bacon-on-the-internet thing. We can’t. Bottom line, we like the stuff too much. Sorry.


15 oz. tomato juice (I like Naked Juice Tomato Kick)
1/2 – 1 tsp. Sriracha hot sauce (adjust up or down depending on how spicy you like it)
1 1/2 – 3 shots bacon-infused vodka
Ground black pepper
Ground sea salt
Lemon juice
Cooked bacon strips, for garnish
Lemon wedge, for garnish


  1. Cook your bacon until crisp. Drain on paper towels. Set aside while you shake up your drink.
  2. We always include a big squirt of Sriracha. If spicy isn’t your thing, leave it out.
  3. Half fill a shaker with ice.
  4. Add a generous squeeze of lemon. Toss in a pinch of sea salt and some freshly ground pepper.
  5. Squirt in the Sriracha.
  6. Add the vodka.
  7. Fill with juice. Cap and shake to chill.
  8. Pour into a pint glass.
  9. Top with a little freshly cracked black pepper.
  10. Garnish with bacon and a fat wedge of lemon. (We skewer our bacon to make it a little easier to eat.)

Starbucks Adds Sriracha, PB & J to Their Fall Menu

Along with the perennial favorites — pumpkin spiced and salted caramel lattes — Starbucks has added Sriracha sauce and peanut butter and jelly to its new fall menu.

For Starbucks fans, it’s the one consolation in the wake of the dying days of summer: the brand’s annual fall menu roll-out.

And new this year, the coffee giant has joined in the hot sauce frenzy by offering complimentary Sriracha sauce packets to spice up breakfast sandwiches and salads.

Likewise, consumers will be able to tap into their inner child with back-to-school themed Peanut Butter and Jelly Bistro lunch box: peanut butter and strawberry jam on wheat bread, accompanied by mozzarella string cheese, vegetables, Greek yogurt ranch dip, apples, and milk chocolate-covered raisins.

Fans will rediscover fall favorites like the Pumpkin Spice Latte, Salted Caramel Mocha, and baked goods infused with the flavors of pumpkin (pumpkin scone, pumpkin cream cheese muffin, pumpkin sugar cookie), and apples in the Washington Apple Pound Cake.

Dunkin’ Donuts has also added new fall menu items this year, teaming up with The Hershey Company to release a Reese’s Peanut Butter Square and a Pumpkin Cheesecake Square donuts.

And Tim Hortons’ take on fall is Apple Pie Fritters, Caramel Apple Bagels and Pumpkin Pie Iced Capp.

Recipe of the Week: IPA Sriracha Chicken Wings


  • 2 lbs party wings
  • 1 tbs baking powder
  • ½ tsp salt
  • ¼ cup IPA beer
  • 4 tbs melted butter
  • ¼ cup Sriracha
  • 1 tbs honey
  • 1 tbs cornstarch


  1. Preheat oven to 250.
  2. Add the wings to a large bowl. Sprinkle with baking powder and salt, toss to coat.
  3. Place a wire rack over a baking sheet, brush with oil or spray with cooking spray.
  4. Place the wings on the wire rack.
  5. Bake in the lower section of the oven for 30 minutes. Move to the upper 1/3 of the oven, increase oven temperature to 425. Bake for 45 minutes or until golden brown.
  6. In a large bowl stir together the beer, melted butter, sriracha, honey and cornstarch.
  7. Toss the wings in the sauce, serve warm.

What’s Inside Every Bottle of Sriracha? Take A Look!

Sriracha hot sauce produces 3,000 bottles an hour, 24 hours a day, six days a week, selling 20 million bottles a year. Yet nobody really knows what is actually inside the fiery bottle. Now, however, we do. The team over at WIRED broke down the ingredients and it turns out that each bottle offers a mix of different ingredients such as red jalapeños home-grown in Valencia, California to give it that extra kick, garlic to add aroma, sugar to soften the kick, salt which helps balance the taste, distilled vinegar to help activate sour taste receptors, and xanthan gum to “cling” to tofu, eggs or oatmeal.

Watch the video below and check out the full piece here.

Recipe of the Week: Meatloaf with Sriracha BBQ Sauce


  • 1 pound ground pork
  • 1 pound ground beef
  • 1/2 medium yellow onion, chopped small
  • 2 cloves garlic, minced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika
  • 2 tablespoons ketchup
  • 2/3 cup plain dry breadcrumbs
  • 2 eggs
  • 1 cup Sriracha Barbecue Sauce


  1. Preheat oven to 350 degrees.
  2. Combine ground beef, pork, onion, garlic, salt, pepper, paprika, ketchup, breadcrumbs and eggs together in a bowl. Use your hands to mix well.
  3. Form into a large loaf. Carefully move to a baking sheet. Reform into a loaf if needed. Top with 1/3 of the Sriracha BBQ sauce. Bake in preheated oven 45 – 60 minutes. Remove from oven. Top with 1/3 more of the Sriracha BBQ sauce.
  4. Slice and serve alongside remaining Sriracha BBQ sauce.

Rogue’s Sriracha Hot Stout Beer is really a thing

We love Sriracha, and we love beer. But together? Jury is out.

Rogue, the West Coast producer of such beers as the American Ale, Portland State IPA and the Beard beer, as well as ciders and sodas, are doing a hot sauce and beer mashup with their latest brew, the Sriracha Hot Stout Beer.

It’s made with Huy Fong original hot chili sauce, and sun-ripened Rogue Farms ingredients, and, according to Rogue, “is ready to drink with soups, sauces, pasta, pizza, hot dogs, hamburgers, chow mein or anything you’d like to wash down with a spicy kick.”

It’s available for pre-order now on the Rogue site for $13 and will begin shipping on Dec. 8.