Ingredients
Sriracha Glaze
- 1⁄2 cup pineapple juice
- 1/4 cup lime juice
- 1 tablespoon sriracha seasoning
- 2 tablespoons honey
- 4 tablespoons butter
- Salt, to taste
Tropical Pico
- 2 tablespoons diced tomatoes
- 1 tablespoon diced onions
- 1 tablespoon diced mango
- 2 teaspoons cilantro
- 2 tablespoons lime juice
- Salt and pepper, to taste
Candied Bacon Steak
- Two 2-ounce bacon steaks
- 1/4 cup sriracha seasoning
- 2 tablespoons brown sugar
- 1/4 cup sriracha glaze
- 1/4 cup tropical pico
- 2 tablespoons chopped cilantro, for garnish
- 2 lime wedges, for garnish
Directions
Sriracha Glaze
- Bring pineapple juice and lime juice to a boil in a small saucepan. Add remaining ingredients except for butter and cook on low heat until the sauce reduces by half.
- Add in butter and stir slowly until the sauce has a thick glaze texture.
Tropical Pico
1. Mix all ingredients in a bowl. Set aside.
Candied Bacon Steak
- Preheat oven to 500 F.
- Season bacon with sriracha seasoning and brown sugar. Place on a sheet tray and bake in the oven for 6 minutes, until golden brown. Let rest for a few minutes.
- To plate, place candied bacon on a plate and top with tropical pico. Drizzle sriracha glaze all over and garnish with cilantro and lime wedges.
Side Hustle Lounge is located at 1226 Library St., Detroit. Call 313-636-5566 for more information. Plus, check out hourdetroit.com for even more recipes from area restaurants including Prime 29 Steakhouse’s jumbo lump crab cakes and Adachi’s garlic butter lobster fried rice.
This story originally appeared in the July 2024 issue of Hour Detroit magazine. To read more, pick up a copy of Hour Detroit at a local retail outlet. Our digital edition will be available on July 8.
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