{"id":21768,"date":"2014-09-12T00:30:28","date_gmt":"2014-09-12T04:30:28","guid":{"rendered":"http:\/\/girlfriendscoffeehour.com\/?p=21768"},"modified":"2014-09-11T16:21:41","modified_gmt":"2014-09-11T20:21:41","slug":"sriracha-butter","status":"publish","type":"post","link":"https:\/\/girlfriendscoffeehour.com\/wordpress\/2014\/09\/12\/sriracha-butter\/","title":{"rendered":"Sriracha Butter"},"content":{"rendered":"

\"Sriracha<\/a><\/p>\n

Are you a griller? \u00a0Admittedly, I am not. \u00a0The two things I avoid, as far as cooking goes, are baking with yeast (it hates me and refuses to cooperate) and the grill. \u00a0I love it when my husband or my Dad grill up something, and I will prepare everything for the fire—as long as I am not the one doing it. \u00a0Why? \u00a0I don’t know. \u00a0I’ve never done it and I guess I’m intimidated. \u00a0So even though we live in sunny Southern California, we eat pan-fried steaks much more often than grilled. \u00a0Sound boring? \u00a0Not<\/em> when you serve them with Sriracha Butter<\/span>!<\/p>\n

This is a Martha Stewart recipe I found in the back of her magazine this summer. \u00a0If you haven’t tried it yet, Sriracha<\/strong><\/em> is a brand\u00a0of hot sauce that is beloved for it’s spicy, fruity bite. \u00a0If you don’t have Sriracha handy, try another hot sauce – just not something that’s got too much fire! \u00a0The other ingredient that makes this butter special is the anchovies. \u00a0I didn’t have any, but I always have a tube of anchovy paste in my fridge (for this<\/a> Caesar salad recipe and this<\/a> Green Goddess dressing). \u00a0HINT: Any time you see an anchovy fillet in a recipe, you can substitute one inch of anchovy paste.<\/p>\n

We ate this on sirloin steaks that were very lean, so the added flavor and fat from the butter were a welcome addition. \u00a0My spice-shy daughter loved it and even put some on her steamed cauliflower! \u00a0Ready to try it? \u00a0Let’s go!<\/p>\n

Sriracha Butter<\/strong><\/span><\/p>\n

Ingredients:<\/p>\n