VERMONT VOLCANO SAUCE
If you like Hot and Sweet, have I got a treat for you! I got some real 100% pure maple syrup from a friend and created this sauce one day as a Tapas for fried shrimp. I have since served it as a dipping sauce for Chicken Fingers, and used it as a marinade/basting sauce for Chicken and Fresh Whites Fishes.
Provided by Mr.MojoRisin
Categories Sauces
Time 2m
Yield 3-4 serving(s)
Number Of Ingredients 2
Steps:
- Combine and mix well.
- Taste.
- Add more Syrup if too hot, add more Sriracha if not hot enough.
- Serve as a dipping sauce or add a meat to marinade.
Nutrition Facts : Calories 91.9, Fat 0.1, Sodium 307.6, Carbohydrate 22.1, Fiber 1.3, Sugar 18.3, Protein 0.6
VOLCANO
Provided by Food Network
Categories main-dish
Time 1h
Yield 2 to 3 servings
Number Of Ingredients 22
Steps:
- For the tuna: Mix the paprika, granulated garlic, Italian seasoning, granulated onion, parsley flakes, black pepper and salt in a bowl. Sprinkle and cover both sides of the tuna steaks with the blackened spice mix. (You will have leftover spice mix that you can store for future use. The blackened spice is great on any meat.)
- Coat a large skillet with olive oil and put over high heat. Sear the tuna on both sides, about 15 seconds. Remove, slice and set aside.
- For the Cajun shrimp: Fill a saucepan over half full with water and put over high heat. Add the Cajun seasoning and shrimp to the water. Once you start seeing the water come to a boil, the shrimp are done. They only need a few minutes. Drain the shrimp in a strainer and put to the side.
- For the crab salad: Add the crab, mayo and sriracha to a bowl and mix. Set aside.
- For the spicy mayo: Add the mayo and sriracha to a bowl and mix. Set aside.
- For the taco salad bowl: Fill a deep pot with 5 to 6 inches of oil and heat to 350 degrees F. Place a tortilla in the middle of the pot and push down with a ladle to create a bowl shape. Keep the tortilla emerged in the oil until the tortilla turns a golden brown color, 1 to 2 minutes. Once done, flip the tortilla over and fry the other side for an additional 1 to 2 minutes. Remove and set aside. (Alternatively, premade taco bowls can be purchased in any Latin markets.)
- Arrange the shredded lettuce in the center of a plate. Alternate the avocado and tuna slices around the rim of the plate. Put the shrimp in the center of the bed of lettuce. Drizzle with some of the spicy mayo, eel sauce and sriracha around the rim of plate over the avocado and tuna slices. Place the taco salad shell upside down on top of the lettuce and shrimp. Top the taco salad bowl with a large round scoop of the crab salad and drizzle the remaining spicy mayo, eel sauce, and sriracha over the top of the crab salad and on the sides of the taco salad shell, giving the appearance of an erupted volcano.
VOLCANO SAUCE
Make and share this Volcano Sauce recipe from Food.com.
Provided by fognozzle2030
Categories Caribbean
Time 10m
Yield 1 1/2 Cups, 4-6 serving(s)
Number Of Ingredients 3
Steps:
- 1. Place all ingredients in a mixing bowl and mix well. Place sauce in an airtight container refrigerate until ready for use.
GRILLED VOLCANO PORK
This is one of the most delicious pork dishes I've ever eaten-just an absolute eruption of flavor! But it's not why we're calling this volcano pork. That's actually because the marinade I'm using here is loosely based on one from a restaurant named after a famous Indonesian volcano. Serve this over steamed or coconut rice.
Provided by Chef John
Time 8h20m
Yield 6
Number Of Ingredients 16
Steps:
- Slice the pork loin across into 1/2-inch thick pieces. Place into a large plastic zip-top bag.
- Add lemongrass, ginger, Fresno chiles, serrano chile, shallot, garlic, turmeric, pepper, cumin, cayenne, brown sugar, lime juice, soy sauce, fish sauce, and oil to a blender or food processor, and blend on high until smooth.
- Pour marinade into the bag of pork and massage thoroughly and toss until it's evenly coated. Seal the bag, squeezing out excess air as you do.
- Transfer to the refrigerate and marinate overnight, or up to 24 hours.
- Preheat an outdoor grill to high heat. Remove pork from bag, wiping off most of the excess marinade.
- Cook on the preheated grill until an instant-read thermometer inserted into the center reads at least 145 degrees F (63 degrees C), 3 to 4 minutes per side.
Nutrition Facts : Calories 330.7 calories, Carbohydrate 13.8 g, Cholesterol 90.9 mg, Fat 15.6 g, Fiber 1.2 g, Protein 33.5 g, SaturatedFat 4.7 g, Sodium 767.8 mg, Sugar 7.9 g
VOLCANIC SHRIMP WITH DIPPING SAUCE
Make and share this Volcanic Shrimp With Dipping Sauce recipe from Food.com.
Provided by Boomette
Categories < 60 Mins
Time 54m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Combine and mix all dipping sauce ingredients in a bowl and place in the fridge.
- Combine all marinade ingredients in a bowl. Place prawns in large sealable bag and pour marinade over. Marinate in fridge for 30 minutes.
- Remove shrimp form marinade and sprinkle with salt, pepper and olive oil. Let shrimp come to room temperature.
- Preheat grill to 450ºF.
- Place shrimp on grill and cook 2 minutes per side, until pink and firm.
- Remove from grill and serve with dipping sauce.
VOLCANO SHRIMP
Another recipe from Mary Nell Reck's weekly Cooking Lesson article that ran on Saturdays in the Houston Post. This one was published on February 6, 1988. It's from the Panda Bear restaurant in Steamboat Springs, Colorado.The owner, Rick Woo, shared the recipe with Mary Nell.
Provided by Leslie in Texas
Categories Vegetable
Time 42m
Yield 8 serving(s)
Number Of Ingredients 24
Steps:
- Wash broccoli, remove and discard the stems.
- Cut the florets into small bite-sized pieces, about 2 inches in length.
- Place on a plate and set aside.
- Beat the egg whites and water together in a small bowl.
- Combine the cornstarch and flour in another bowl;season to taste with salt and white pepper.
- Heat a deep pan or fryer with 3 inches of vegetable oil to a temperature of 375 degrees.
- Meanwhile, dip the shrimp into the egg whites and then coat completely with the cornstarch flour mixture. Lay the shrimp out in a single layer on a sheet lined with waxed paper.
- Test oil by dropping in a few drops of cold water. If it quickly sizzles and pops, you're ready.
- Deep fry the shrimp, no more than 8 at a time, in the hot oil.
- When crisp and golden, transfer to absorbent paper to drain. It is important that the oil maintain a constant temperature of 350 degrees.
- Place the garlic, ginger, pepper flakes, and chopped garlic on a tray with the cup of wine.
- Place the hoisin sauce,honey, tomato paste, oyster sauce, chicken stock, vinegar and cornstarch in a small bowl.
- Have all these ingredients ready and near the stove for the quick action that will be required after stir-frying the broccoli.
- Heat a wok or large frying pan over a high flame.
- Add the peanut oil and swirl to coat the bottom.
- Quickly stir-fry the broccoli.
- In stir frying, keep the contents of the wok in constant motion, using a metal spatula or wooden spoon. This prevents browning and provides fast cooking.
- When the broccoli is bright green, after 1 minute, add 1/4 cup water and cover for 30 seconds.
- Make a ring of the broccoli around the edge of a platter and keep warm.
- Return the wok to the high flame.
- Add an additional tablespoon of peanut oil and cook the ginger, red pepper, and garlic.
- After 30 seconds add the white wine and reduce.
- Add the remaining sauce ingredients and bring to a boil.
- Taste and adjust seasonings, if necessary. You may also want to balance the flavors with additional honey or vinegar.
- When sauce becomes clear and thickens slightly, stir in the shrimp.
- Toss gently to coat.
- Add the scallions and pile the Volcano Shrimp in a mound in the center of the round platter with the broccoli.
- Serve immediately with steaming white or brown rice.
Nutrition Facts : Calories 507.8, Fat 7.9, SaturatedFat 1.5, Cholesterol 261.1, Sodium 634, Carbohydrate 59.3, Fiber 3.4, Sugar 10.8, Protein 42.7
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