The sun is shining into my apartment and I’ve got the heat cranked up. If I ignore the calendar at the bottom of my computer screen, I could almost believe it was summer. This is the time of the year on Canada’s west coast where spring is just around the corner. This week I’ve seen crocuses pop their heads out of the chilly soil and tiny buds start to form on the toughest trees. It’s making me dream of beaches and bike rides and lazy afternoons spent sitting on a patio sipping chilled white wine. While I’ll likely ride my bike down to the beach today, I’ll be bundled in a sweater and jacket. It’s not nearly as carefree as summer.
As I wait for the sun to warm me up, I’ll keep slathering everything I make in sriracha butter. This spicy butter seems to know no limits. I’ve used it to coat spaghetti, spread it on grilled cheese sandwiches, let it melt on top of a bowl of vegetables and created a little sriracha butter crater in my mashed potatoes. I think I’ll use it tonight when I make a white bean and chorizo sausage cassoulet. Try making it with homemade butter!
Update (and a little embarrassing disclaimer): This Spicy Sriracha Butter post was put up in the days before I knew that the green topped rooster brand made more than one type of spicy condiment. (That’s the embarrassing part!) I have since made this with actual sriracha that is smooth and you squeeze out of a bottle and it works just great too.
- ⅓ cup butter, softened
- 3 heaping tablespoons sriracha
- In a small bowl mix together soft butter and sriracha until well incorporated
- Store in the fridge for several weeks