Along with the Corn and Shishito Salad I posted yesterday, I made burgers for the guys on Labor Day. I used a one-half pound of 80/20 ground beef for each patty. So yeah, they were BIG burgers! If you’d like to make them more manageable, use about a quarter-pound of beef per patty.

But this recipe is really about the great zippy basting sauce that consists of sweet chili sauce and sriracha. The sauce really makes these burgers sing. Added bonus: Half of the sauce gets mixed with mayo … truly addictive stuff!

It sounds like the start of a joke. “Two kinds of butter, a mayo, and a spread walk into a bar…”

But this is no joke, these are what I served with my biscuits and ham at our Easter brunch. My entire Easter menu was inspired by the Easter menu featured in this year’s Southern Living Magazine.  Although, I made several changes in recipes and menu choices to fit my taste. For instance, their menu featured Creole Mayo, I am a fan of Sriracha Mayo, so that is what I made. More Easter brunch recipes will follow in the coming days, for today, let’s look at these four.

I took a poll at brunch and asked for everyone’s favorites. The radish-chive butter won hands down. The second favorite was the other butter, made with orange marmalade and apricot preserves. The final two were tied for third. All four make for a perfect ham and biscuit sandwich.

Radish and Chive Butter

• 1/2 cup salted butter, softened
• 1/4 teaspoon salt
• 3 tablespoons finely chopped radishes
• 2 tablespoons chopped fresh chives, plus more for garnish

Beat salted butter and salt with an electric mixer on high speed until light and fluffy, 3 to 4 minutes.

Gently stir in finely chopped radishes and chopped fresh chives. Scrape compound butter into a serving bowl, and sprinkle with more chives. Cover and chill until ready to serve.

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Once I make a pot of soup, all I really want to do is to make another.

Yesterday it was cauliflower soup, today it’s broccoli and spinach. Tomorrow… ooh, chunky corn chowder sounds yummy!

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I found the inspiration for the final recipe of “Connor Week” on one of my favorite cooking blogs, White On Rice Couple.

Connor requested Roasted Cheesy Cauliflower which I also happily made. I figured, if one head of cauliflower is good, then two must be better!

The major change I made from the original White On Rice Couple recipe was to simmer and soften the cauliflower before roasting.

The Result?
Delish!

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Pure brilliance!!! That is what I think of the idea of making Sriracha Powder from the wildly popular Sriracha sauce. The brilliant idea and recipe are courtesy of Chef Dale Talde of Talde in Brooklyn, New York.

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Chef Talde uses the powder to make his signature Sri-rancha, a Sriracha-flavored homemade ranch dressing. In my book, turning the sauce into a powder is brilliant for two reasons. First, it intensifies the delicious Sriracha flavor. Secondly, it prevents the sauce from watering down dressings, such as the ever-popular Sriracha Mayo. So many wonderful uses come to mind – including sprinkling it atop deviled eggs and potato salad or stirring it into soups and stir-fry.

Plus when you run out of Sriracha, which I do more often than I’d like to admit, you can have the powder on hand as a quick substitute until you get to the market again.

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