Volcano Sauce Recipes

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VERMONT VOLCANO SAUCE



Vermont Volcano Sauce image

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

1/4 cup pure maple syrup
1/4 cup sriracha chili sauce

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



Volcano image

Provided by Food Network

Categories     main-dish

Time 1h

Yield 2 to 3 servings

Number Of Ingredients 22

1/4 cup smoked paprika
1 tablespoon granulated garlic
1 tablespoon Italian seasoning
1 tablespoon granulated onion
1 tablespoon parsley flakes
1 tablespoon ground black pepper
1 tablespoon sea salt
Three 5-ounce fresh tuna steaks
Olive oil, for coating
2 tablespoons of your favorite Cajun seasoning
12 gulf shrimp
8 to 10 ounces imitation crab meat, shredded
2 tablespoons mayo
1 teaspoon sriracha or chili sauce of your choice
2 tablespoons mayo
1 teaspoon sriracha or chili sauce of your choice
Vegetable oil, for frying
One 10-inch flour tortilla
1 cup shredded iceberg lettuce
1 ripe avocado, sliced
3 ounces eel sauce (can be purchased at any Asian market)
3 ounces sriracha or chili sauce of your choice

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



Volcano Sauce image

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

1 cup salsa, Hot
1/2 cup sour cream
1 tablespoon jalapeno, diced

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



Grilled Volcano Pork image

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

1 (2 1/2 pound) boneless pork loin roast, trimmed
¼ cup thinly sliced lemongrass
1 (2 inch) piece fresh ginger, peeled and thinly sliced
3 medium (blank)s Peppers, fresno, raw
1 Pepper, serrano, raw
1 large shallot, sliced
3 cloves garlic, peeled
1 teaspoon ground turmeric
1 teaspoon freshly ground black pepper
1 teaspoon ground cumin
1 pinch cayenne pepper
3 tablespoons brown sugar
2 medium limes, juiced
1 tablespoon soy sauce
3 tablespoons fish sauce
2 tablespoons vegetable oil

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



Volcanic Shrimp With Dipping Sauce image

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

1 teaspoon liquid smoke
2 tablespoons dried oregano
3 garlic cloves, minced
3 lemons, juice of
3 lemons, zest of
2 teaspoons hot pepper flakes
ground pepper
2 tablespoons Worcestershire sauce
1/4 cup horseradish
1 cup ketchup
2 lemons, juice of
3 dashes Tabasco sauce
1 teaspoon celery salt
1 teaspoon ground black pepper
32 jumbo shrimp, tiger, cleaned and de-veined with tail on
salt and pepper
1/4 cup olive oil

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



Volcano Shrimp image

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

2 bunches fresh broccoli
3 lbs medium shrimp, peeled and deveined but tail segment intact
3 egg whites
1/4 cup water
1 cup cornstarch
2 cups all-purpose flour
salt
white pepper, to taste
vegetable oil (for deep frying)
2 tablespoons peanut oil, for stir frying
4 tablespoons fresh ginger, finely chopped
2 teaspoons red pepper flakes, crushed
2 garlic cloves, peeled and minced
1 cup dry white wine
2 tablespoons hoisin sauce
3 tablespoons honey
4 tablespoons tomato paste
2 tablespoons chinese oyster sauce
2 cups chicken stock or 2 cups fish stock
1 1/2 tablespoons cornstarch
3 tablespoons red wine vinegar
salt
white pepper, to taste
1/2 cup whole scallion, finely sliced

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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