Steak and Eggs Benedict with Brown Butter Sriracha Hollandaise Sauce

Steak and Eggs Benedict with Brown Butter Sriracha Hollandaise Sauce

I have to confess that this recipe was made just for me. My love of brunch has been well established here on Rock Recipes and this one combines some of my very favorite ingredients. I am an absolute steak addict, so much so that while many people say they couldn't be vegetarian because they couldn't live without bacon, I would equally miss a juicy, medium rare grilled steak. Like many people I know who enjoy breakfast for dinner, steak and eggs tops my list on those occasions; add to that our family's favorite buttermilk biscuits plus rich, creamy, brown butter Hollandaise sauce with a hit of sweet heat from sriracha sauce and this brunch is a complete brunch home run.

I used my recent recipe for Coffee Chipotle Rubbed Grilled Steak  in this particular version which was really delicious but you can use any grilled, sliced steak. I'd recommend using 3 to 4 ounces per person. I love poached eggs but Spouse doesn't so she can attest that this recipe is just as delicious with scrambled eggs instead.

You can of course use toasted English muffins as the base of this brunch idea  but if you have an extra half hour, you can find our easy to make flaky buttermilk biscuit recipe here.

Brown Butter Sriracha Hollandaise Sauce

• 3 egg yolks
• 1/2 teaspoon yellow mustard
• 2 tablespoons lemon juice
• 1 tsp chopped lemon zest
• 1/2 cup hot brown butter
• 1 tbsp sriracha sauce

To brown butter just melt it in a small saucepan over medium heat and watch it until the color turns light golden brown. Pour it off immediately into a heat proof measuring cup, leaving the sediment behind.
 
In a blender combine the egg yolks, mustard and lemon zest and juice for only a few seconds. With the blender on medium speed, slowly pour in the hot butter in a thin stream. The sauce should thicken quite quickly. Pour into a bowl and keep the bowl warm in a warm water bath while preparing the steak and eggs.

Honey Sriracha Chicken and Noodles

Honey Sriracha Chicken and Noodles

We're known for quick cooked workday meals here at Rock Recipes and today I'm adding yet another. I've come to become a little addicted to Sriracha hot sauce in the past year, using it practically like ketchup on everything from steak to poached eggs. In fact I actually do mix it into ketchup to use as a delicious sweet and spicy condiment on burgers, hot dogs and especially for dunking french fries. I'm not a particular fan of vinegar based hot sauces and find sriracha has better flavor anyway.

Craving something quick cooked and spicy for dinner last night, I used it in this quickly stir-fried chicken recipe. Super fast Chinese noodles are always a favorite at our house and the fact that they cook in only 3 to 4 minutes makes them ideal to serve with quick stir fries like this one. Twenty minutes is all it took to have this flavorful meal on the table.

Honey Sriracha Chicken and Noodles

Recipe by Barry C. Parsons

A 20 minute workday meal! Honey Sriracha Chicken and Noodles - speedy noodles plus quickly stir fried chicken and vegetables in a spicy sweet sauce.

Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes
Yield: 4 servings
Ingredients

• 4 boneless skinless chicken breasts, diced
• 2 cloves minced garlic
• salt and pepper, to season
• 2 tbsp canola or peanut oil
• 1/2 tsp Chinese five spice powder
• 2 tbsp honey
• 1 to 2 tbsp sriracha sauce (or to taste)
• 3 tbsp rice wine vinegar
• 1 tbsp light soy sauce
• 1 tsp toasted sesame oil
• 1 tbsp corn starch
• 1/4 cup water
• 3/4 cup orange juice
• 1/2 cups steamed broccoli florets (steam for only 3-4 minutes)
• 1 cup water chestnuts, sliced
• 1 sweet bell pepper, diced large (red, yellow or orange)
• 1 stalk sliced celery
• 2 tbsp ground, toasted almonds or cashews to garnish (optional)

Cooking Directions

1. Prepare all ingredients before you start and have them at the ready beside the stove for quick, easy access.
2. Heat a wok over high heat for several minutes. Add the canola or peanut oil.
3. Season the diced chicken with salt and pepper. Add to the wok along with the minced garlic.
4. Quickly stir fry until the chicken is lightly browned, about 4 minutes.
5. Add the water chestnuts, diced pepper, celery. Stir fry for another 2-3 minutes.
6. Add the orange juice, sriracha sauce, honey, rice wine vinegar, soy sauce, and sesame oil.
7. Bring to a boil for one minute. Add the steamed broccoli.
8. Dissolve the corn starch in the water and add to the simmering sauce in the wok, stirring constantly. Simmer one minute and remove from the heat.
9. Serve over Chinese noodles. Garnish with toasted ground almonds or cashews if desired.

Crispy Baked Maple Sriracha Wings

Crispy Baked Maple Sriracha Wings

One of my favorite condiments these days is Sriracha sauce, which I discovered that I really liked a few years back but it seems to be everywhere these days. It's a basic Thai hot sauce made from basic ingredients like chili peppers, garlic, sugar and vinegar. It is a little sweet and doesn't use nearly as much vinegar as many Southern hot sauces which is probably why I like it so much.

I love to use it on my eggs at brunch, on steaks or one as one of my new addictions, mixed into ketchup to make a spicy dip for french fries. I also have used it as a substitute hot sauce for Buffalo wings on occasion and honestly liked it much better that the traditional, very vinegary hot sauce version. That thought inspired the thought to use it in a maple glaze to use on some crispy wings. These wings could easily be deep fried if you like but those in the photo actually have been oven baked before being tossed in the sweet, sticky, spicy glaze. Make them for your next game night feast but you'd better make plenty, these are going to go fast.

Crispy Baked Maple Sriracha Glazed Chicken Wings

Recipe by Barry C. Parsons

Oven baked crispy coated chicken wings that get tossed in a sweet, sticky and spicy maple sriracha glaze when they come out of the oven.

Prep time: 15 minutes
Cook time: 45 to 60 minutes
Total time: 60 to 75 minutes
Yield: 2 to 3 lbs chicken wings
Ingredients

• 2 to 3 pounds chicken wings, cut in pieces, wing tips removed
• 1 cup flour
• 1/4 tsp cayenne pepper
• 3 tbsp ground ginger
• 2 tsp salt
• 3/4 cup pure maple syrup
• 2 tbsp Sriracha sauce (or more to taste)
• 2 eggs
• 3 tbsp water

Cooking Directions

1. Preheat oven to 375 degrees F.
2. Sift together the flour, black pepper, cayenne pepper, ground ginger and salt to form a dredging mixture.
3. Whisk together the water and eggs to make an egg wash.
4. Dip each wing into the flour dredge, then in the egg was and back into the flour dredge again.
5. Place on a lightly oiled baking sheet and lightly drizzle or spray the tops with a little more olive oil.
6. Bake at 375 degrees F for about 45 to 60 minutes. Flip the wing pieces at half way through the cooking time.
7. When they are crispy and fully cooked toss them into the Maple Sriracha Sauce
8. While the chicken is baking, prepare your sauce by slowly simmering together the maple syrup and Sriracha sauce. The volume of the sauce after it has simmer enough should be reduced to about a half cup.