Type what you have

Ingredients

• ✓ sriracha hot chili sauce
• egg
• mayonnaise
• mustard
• cayenne pepper
• salt
• paprika

Instructions

1. 1 Place eggs in a large saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.
2. 2 Cut eggs in half lengthwise. Place egg yolks in a bowl; mash with a fork. Add mayonnaise, Sriracha, dry mustard, and cayenne pepper; mash until smooth. Season with salt. Spoon yolk mixture into a resealable plastic bag; snip off one corner of the bag.
3. 3 Place egg whites, cut-sides up, on a serving platter. Pipe yolk mixture into egg white halves; sprinkle with smoked paprika. Refrigerate deviled eggs, covered, until ready to serve.

By Jenny Saunders

Ingredients

• ✓ sriracha hot chili sauce
• teriyaki marinade and sauce
• hoisin sauce
• oyster sauce
• sugar
• garlic
• ginger
• baby back rib

Instructions

1. 1 In a bowl, mix together the master sauce ingredients until well combined. Marinate ribs in half of the Master Sauce.
2. 2 Preheat oven to 350 degrees F (175 degrees C). Cut spareribs into serving size portions, wrap in double thickness of foil, and bake for 1 1/2 hours. Unwrap, and drain drippings and combine with remaining master sauce. Place ribs in a large roasting pan.
3. 3 Preheat grill for medium heat. Position grate four inches above heat source. Brush grill grate with oil. Place ribs on grill, and cook for 30 minutes, basting with master sauce.

By Kikkoman

Ingredients

• ✓ sriracha hot chili sauce
• soy sauce
• garlic
• rosemary
• flank steak
• flat rustic bread
• arugula
• mayonnaise
• arugula
• brie cheese

Instructions

1. 1 Pulse all marinade ingredients in blender until a rough paste, scraping down blender jar as needed.
2. 2 Combine marinade and meat in gallon-size zipper-lock bag; press out as much air as possible and seal bag. Refrigerate 1 hour, flipping bag after 30 minutes to ensure that meat marinates evenly.
3. 3 Drain and discard marinade. Grill steak, over medium high heat for 7-9 minutes on each side or until meat reaches desired doneness. Let rest for 10 minutes before slicing.
4. 4 Transfer steaks to cutting board; tent loosely with foil and let rest 5 minutes. Slice steak very thinly on the bias. Split Loaf, brush a bit of oil on the inside, and grill for about 1 minute until warm and slightly toasted. Mix together the Kikkoman Sriracha Sauce and mayonnaise, and smear onto the toasted bread. Compose your sandwich with sliced steak, arugula, and brie.

By Kikkoman