Volcano Recipes

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.

Steps:

• For the volcano: Use a round plastic crudite platter for the base of your volcano and cut a small hole in it large enough for the hose of a fluid transfer pump to go through. Snake the depositing end of the pump hose through the hole in the platter. Invert a bundt pan over the platter, snaking the hose up through the hole in the bundt. Cut a hole in the center of the tomato half, then insert the tomato cut-side up in the top of the hole in the bundt pan, pulling the hose up through the hole in the tomato and pushing down a bit on the tomato to snugly plug up the hole in the bundt pan with the tube inside.
• "Paint" or "spackle" the sides of the bundt pan with the cheese, using an offset spatula or rubber gloves. Then layer the chips on top of each other around the bundt, starting flat but angling as you go up, sticking them to the cheese. This creates a volcano look.
• For the decorations: Arrange your accoutrements however you like. I put a lot of diced tomatoes and beans around the top to make it look like a caldera. I also liked incorporating cilantro stems and broccoli florets at the base of the volcano, as they look like trees.
• For the cheese sauce: Turn a large slow cooker to low while you prepare the sauce on the stove.
• In a pot, combine the sodium citrate and 3 1/2 cups water over medium heat and bring to a simmer. Once simmering, add the cheese in handfuls, whisking until incorporated before adding the next handful. Once all the cheese is incorporated and melty, add the sriracha and use an immersion blender to blend to a uniform consistency.
• Transfer the mixture to the preheated slow cooker. Place the receiving tube of the pump into the cheese sauce and slowly and carefully pump to create "lava." Note: The cheese sauce might splash, so use with caution and put in a safe location.

Steps:

• Preheat the grill to 400˚F (200˚C).
• Thoroughly scrub the potatoes and poke a few holes in them to vent. Wrap in aluminum foil and place on the grill over direct heat to cook for 20 minutes.
• In the meantime, mix 1 ½ cups (150g) of cheddar cheese, the cream cheese, and green onions in a medium bowl until well-combined. Set aside.
• Remove the potatoes from the grill and let them rest until they are cool enough to handle. Unwrap each potato and cut off the ends so they can stand up. Using a melon baller or a spoon, carve out the center of each potato, being careful not to make the walls too thin, and to leave a bit of thickness at the bottom as well. Fill the potatoes with the cheese mixture and wrap 2 slices of bacon around each one. Secure the bacon with toothpicks, if necessary.
• Reduce the grill temperature to about 350˚F (175˚C) and place the potatoes on the grill over indirect heat for 30 minutes with the lid closed.
• After 30 minutes, top the potatoes with the remaining cheddar cheese and cook for another 15 minutes. Before serving, garnish with a dollop of sour cream and some green onions.
• Enjoy!

Steps:

• Heat a large skillet over medium heat. Add the bacon and cook until halfway done, 3-5 minutes.
• Add the garlic and green onions to the center and cook until fragrant, 1-2 minutes.
• Make some space in the middle of the pan, add the kimchi, and cook until the juices reduce and kimchi starts to turn reddish brown, about 3 minutes.
• In a small bowl, whisk together the gochujang, mirin, soy sauce, and 1 tablespoon sesame oil. Add to the skillet and cook until well incorporated, about 1 minute.
• Add the rice and cook, stirring occasionally, until rice is warmed through and crispy on the bottom, 3-4 minutes.
• Transfer the rice mixture to a deep bowl and press down with spatula to compact.
• Place a medium skillet over the bowl, then flip to invert the rice volcano. Lift the bowl. Use the back of a spoon to carefully press an indentation into the top of the volcano, then make a crevasse in the side to allow the cheese to flow out.
• In a large liquid measuring cup, whisk together the eggs.
• Turn the heat to medium, then pour the egg mixture over the rice volcano and top with the mozzarella cheese. Cover the pan and cook until the cheese is melted and the egg is cooked through, about 5 minutes.
• Garnish with more scallions if desired.
• Enjoy!

Steps:

• Place potatoes in a large saucepan and cover with water. Cover and bring to a boil; cook for 20-25 minutes or until very tender. Drain well; mash with milk. Add butter and salt; beat until fluffy. Mound potato mixture about 4 in. high on a 9-in. broiler-proof pan; set aside. , In a saucepan, melt butter; stir in flour until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add cheese, salt and pepper; stir until the cheese is melted. , With a large spoon, form a well 3 to 3-1/2 in. deep and 2-in. wide in the potato mixture. Pour cheese sauce into the well and drizzle down the sides. Broil 4 to 6 in. from the heat for 10 minutes or until the cheese sauce is browned and bubbling.

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.

Steps:

• You will also need 1 empty 25oz. plastic bottle.
• Build a mound of dirt up around the bottle, keeping the top open.
• Combine the soap and food coloring in the bottle.
• Add vinegar and pour in water almost to the top.
• Here's the amazing part! -- In a large spoon blend the baking soda with a little tap water to moisten it and then quickly pour into the bottle.
• The contents will erupt out of the bottle just like a volcano.
• The kids will want to see this more than once so be prepared :).