Vermont Volcano Sauce Food

VOLCANO

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 WRAP

Steps:

• For the magic green chile sauce: Blend jalapenos, garlic, lemon juice, fish sauce and sugar. (This sauce can be used in numerous dishes to add a complex sweet and spicy, full-bodied flavor.)
• For the larb: Lightly brown the chicken in a well-oiled heated pan with yellow onions, stirring, about 4 minutes. Add 1/4 cup water and cook an additional 3 to 4 minutes. Remove from heat. Add 3/4 cup of the magic green chile sauce. Add ginger, red onion, Thai chiles, roasted red chile garlic paste, sriracha and lemongrass. Return this mixture of ground chicken and seasonings to heat for 1 minute so all the great flavors are melded together but the freshness of the ingredients is not lost. Cook longer if there is excessive moisture in your mix. Remove from heat. Tear 1 sprig mint into fine pieces and mix into the cooked and seasoned meat mixture. This should now be the consistency of sloppy joes. It is spooned onto the lettuce leaves and topped with some of the remaining fresh mint leaves. Consume with a large cold Thai tea or Thai beer.

VERMONT VOLCANO 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.