Blissful bursts of spicy cream cheese stuffed inside wonton wrappers and fried to glory be.
This is definitely a fun appetizer to serve up. At first glance, it looks similar to Italian bruschetta, but at first bite, the ginger and Thai basil tell your taste buds that they’re in for something different. And then the Sriracha kicks in. Surprise!
While I wish I could take all the credit for the unique blend of flavors here, the inspiration for the Brussels sprouts came from a restaurant in NYC called the Vanderbilt. I was going to rework their recipe as a side dish, but after taking my first bite of this new version, I realized that serving the Brussels sprouts atop my favorite wild rice dish would create a stunning entrée.
Remove any preconceived notions you may have about veggie burgers. This is not some frostbitten hockey puck of a patty that’s been sitting in your grocer’s freezer section for an eternity. Nay! This is a delicious handmade treasure, bursting with moisture and flavor thanks to the mixture of black beans and fresh mushrooms. Topped with arugula, roasted red bell pepper, avocado, and aioli you’re welcome in advance!
So, a funny thing happened to me on the way to this recipe. You see, when The Sriracha Cookbook first came out, a mention of Sriracha Sangria somehow got on the press release, though I swear I’d never brought up such a concoction. Ever. But lo and behold, it seemed as though everyone was mentioning it: “Ooh! I can’t wait to try it!” and the like. The only problem was that it didn’t exist. But now, in a delectable display of supply and demand, I give you my rockin’ recipe for Sriracha sangria, with the wonderful addition of everyone’s favorite summertime treat: watermelon. It’s procrastination in a glass.