Thumbs Down on Karam's Garlic Sauce

One issue I have with Sriracha sauce is that is can be rather spicy. Normally I like this, but sometimes I just want full-flavored garlic on my food without the spice. I happened across a garlic sauce on the refrigerator shelves of Whole Foods recently. It was pretty pricey - something like $6 for the bottle, but I'll pay a pretty penny for a truly great condiment.

The sauce is "Karam's Garlic Sauce." It has a simple ingredient list - olive oil, garlic, lemon juice, salt, pepper. The problem I have with it is twofold:

A) it basically tastes like any plain old bottled Caesar salad dressing

and

B) it doesn't hold up when applied to heat - the oil separates.

These two factors combing to make me feel like I'm adding something to a dish that shouldn't be exposed to heat (like salad dressing) and makes me think of mayonnaise that's been sitting around unrefrigerated at some sandwich counter all day. In short, because of the actual texture of the sauce, I can't shake the feeling that I'm eating instant food poisoning.

Apparently there's a cult following behind Karam's sauce and more power to them. I'm sticking with my Sriracha for now and hoping I'll discover the ultimate basic garlic sauce somewhere else.

Recipe: Summer Pasta with Garden Tomatoes and Basil

I have to remember to take a picture of this the next time I make it!

This recipe is very simple and it makes a delicious meal. As with any dish that is simple, you must make sure you are using the most fresh and flavorful ingredients. Right now, we get the tomatoes and basil from our garden.

12 oz penne pasta
2 pints small (cherry ish) tomatoes - washed and whole (minus stems)
1/2 cup chicken broth (can be substituted with vegetable - I use the Trader Joe's broth packets that you add water to)
1 small bunch basil - leaves torn
Shredded parmesan cheese to taste
sea salt to taste
black pepper to taste

Additional Onion / Garlic Sauce if Desired:
3 cloves garlic - roughly minced
1 small white or red onion - sliced thin or thick, depending on your preference
1/4 cup chicken / vegetable broth

Put water on to boil. While water is heating, wash tomatoes and basil. If adding garlic / onion sauce do the following at this point:

1. Slice the onion
2. Pour about 1 tbsp olive oil into a pan
3. Over high heat, add the onions and caramelize it  (start high until well browned, lower to medium to simmer out the sugar)
4. Meanwhile, roughly mince the garlic
5. As onion approaches your desired level of caramelizing, add garlic and lower the temperature until garlic is sauteed
6. toss in broth, stir and simmer for another minute or two
7. Pull off stove and set aside to add to pasta later

BACK TO THE PASTA:
1. Cook pasta according to package directions
2. During last minute, pull out 1 cup boiling water from pot
3. Throw tomatoes into pasta water for last 10 seconds of cooking pasta
4. Drain pasta and tomatoes
5. Return to pot
6. Toss in a little olive oil to prevent sticking
7. Mix reserved pasta water with 1 packet broth mix from Trader Joe's (or bouillon cube)
8. Add broth to pasta & tomatoes*
9. Dish out food
10. Top pasta with torn basil and cheese (the basil wilts easily which is why you add it after plating)

*If you opted for the garlic / onion sauce, add here. If you are like me and are the only one who will eat onions and / or garlic in your family, you can toss your added sauce in after plating.

Other Ideas:
You can easily add leftover meats to this dish and completely change the flavor. I often make extra to use as a hold over a few days later with a meat as a "fresh" leftover meal.

A New Love: Sriracha

A few years ago I was wandering the aisles of a grocery store and another customer asked me if I knew where the "rooster sauce" was. I had no idea what she was talking about. The then launched into a lengthy explanation of how much she and her 5 year old daughter loved this sauce and put it on everything. It was spicy and full of garlic and it sounded divine. The woman told me how it was usually found in the Asian section of a grocery store and that it had a rooster on it.

Time went by and I forgot about it until one day I spotted some of this mysterious sauce, just as she'd declared, in the Asian section with a rooster on it. The sauce is called "Sriracha" and the brand is Huy Fong. It's an American-made sauce that's based on an old standby from Thailand. It has been the most amazing addition to my culinary arsenal.

Warning: Always Shake the Bottle!!!
It's actually not that spicy, or rather, the spiciness and garlic flavors are pretty well balanced when you first open the bottle. It's critical, however, that you shake the bottle every time prior to squeezing sauce out of it or you'll end up with less garlic and more heat. I actually had to toss out about 1/4 of a bottle once because it got too spicy.

Another Warning: Be Sure You're Getting the Real Thing!
The greatest variant of Sriracha I've found is the Huy Fong version. Sadly, when you have an enviable product, people like to copy it and apparently this holds true for Sriracha. Yes, that's right... along with Chanel, Gucci and two dollar bills, there's a quick market for counterfeit Sriracha out there. Learn about how to get the genuine article here.
 
What to Eat Sriracha With
I hit the golden ticket the first time I tried the Sriracha - I used it as a condiment for a plain old cheese quesadilla and it was AMAZING. A friend of mine told me it goes great with "sweet" flavors. I wonder if it would be good with mango, and I intend to find out when I try this recipe for Grilled Chicken with a Mango Sriracha Glaze.

I eat boiled eggs with Sriracha a lot too, and it really perks up anything you would normally eat either hot sauce or ketchup with. In fact, it's really easy to combine Sriracha with ketchup and / or mayo / sour cream to create a great dipping sauce.

My love affair with Sriracha is only just beginning and I can already tell this is going to be a lifelong fascination. Please share any thoughts you have about good Sriracha recipes!