Currently listening to Estelle Kokot’s The Sound of You, which is collaboration with Chico Freeman and Jan Pulsford.
It has been a while since the last Klutz in the Kitchen’s Recipe Blog so we got out the Chef’s hat, cloche, knives, pots and pans and got up to cooking mischief cluttering and messing up the kitchen. The worst is the cleaning up after the job has been done, but the exercise gave me the inspiration once again to write The Klutz in the Kitchen’s Recipe Blog.
Ah, then there’s nothing better than listening to great jazz and writing a food column, don’t you think? Anyhoo I think so. Now what it with the growing love affair with hot sauce condiments and spicy foods? Personally The Klutz in the Kitchen loves hot spicy foods any time of day or night, Fact is I made a Beef Rogan Josh with loads of chunky potato’s and had it for dinner last night with fluffy Basmati Rice I mean the love affair goes deep ‘cause I’m having a bowl of it for breakfast, yummolicious and in flavourful mouth tingling heaven right now. The secret was to add a goodly touch of what has become the flavour of the past few years that wonderful Thai Chilli Sauce, Sriracha, India and Thailand do mix, very well, the test was in the taste, which I can highly recommend and endorse.
Pre Sriracha’s arrival in South Africa I’d been using and loving Tabasco for so years now. All the meals I’ve cooked have had a spoonful of the flavourful Red Sauce added. Now it’s really interesting to see more flavours being added to the McIlhenny family’s range of excellent products many of which I’ve still to test, taste and enjoy
It is the king of hot sauces we’ve come to celebrate, the man who started the craze some 30 years ago in the USA. arrived in America as a refugee from Vietnam and started making and producing his now famous and leading brand Rooster Sriracha Sauce with his family. The culinary world in America was slow to take the product to heart, however with the proliferation of TV Cooking shows and channels the wonder condiment made inroads on the pallets of American taste buds with many celebratory chefs embracing Sriracha. South Africa has also been slow to catch on, but sadly the granddaddy. Rooster Sauce, is not as yet available, there are some other brands now available in some supermarkets, therefor I am testing the Suree Brand from Thailand which I found at The Rosmead Superspar on Rosemead Avenue, I also found the Duck Brand at Woolies Palmyra Junction, which will be the next one to test. I will reserve judgement until the real thing comes along.
In the mean time The Klutz has scoured the www universe for a suitable and perfect breakfast recipe that any Klutz can make with ease using Sriracha, so here is a really simple recipe for Toasted crusty bread smeared with avocado mash, topped with an over easy egg and Sriracha, which if hungry serves one or two if prepared to share.
- 2 slices Italian or French bread, toasted
- 1 ripe avocado
- 2 eggs
- coarse salt and pepper
Place a non-stick frying pan over medium-low heat and crack the eggs into the pan, season with salt and pepper and cover.
Cook until the whites are cooked through and yolk is still runny.
Meanwhile, mash half of the avocado with a fork and season with salt.
Spread half of the avocado mash onto each slice of toast. Then, place the eggs on top of each slice of toast.
Drizzle each egg with Sriracha to taste and serve.
With that said and done and as my Slovakian friends would say, Dobrú chuť!
To find out more about the worlds love affair with Sriracha at http://www.food24.com/News-and-Guides/Food-in-Focus/Why-is-everybody-hot-for-Sriracha-cock-sauce-20141103