Tiger Sauce Recipe 245

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OUTBACK TIGER SAUCE



Outback Tiger Sauce image

A roast never had a better sauce than this tiger dill sauce!

Provided by Stephanie Manley

Categories     Main Course

Time 10m

Number Of Ingredients 3

1 cup sour cream
¼ cup prepared horseradish
2 teaspoons chopped fresh dill (or 2 teaspoons dry dill weed)

Steps:

  • In a small bowl combine all ingredients and mix well.
  • Store refrigerated in an air-tight container for at least 4 hours before serving. Ideally, allow the flavors to mix together for a day or two before serving.

Nutrition Facts : Calories 47 kcal, Carbohydrate 1 g, Fat 4 g, SaturatedFat 2 g, Cholesterol 11 mg, Sodium 43 mg, Sugar 1 g, ServingSize 1 serving

CHICKEN WITH TIGER SAUCE WITH SUGAR SNAP PEAS AND RICE



Chicken with Tiger Sauce with sugar snap peas and rice image

This dish has ALL THE SAUCES, which is why it's so heavenly. The original Tiger Sauce is a piquant blend of more than 20 ingredients and a cayenne pepper base. We make our version with a blend of ponzu and sambal sauces mixed with mirin, miso, honey, and ginger. It makes a sweet and spicy glaze that is just lovely on chicken with a side of sugar snap peas.

Provided by Chef Jimmy Madla

Time 35m

Yield 2 servings

Number Of Ingredients 11

13 oz. Boneless Skinless Chicken Breasts
5½ fl. oz. Tomato Juice
¾ cup Jasmine Rice
4 oz. Stringless Sugar Snap Peas
1 fl. oz. Mirin
2 Green Onions
Info 1 fl. oz. Ponzu with Lime
½ fl. oz. Honey
1 Tbsp. Sambal
Info 2 tsp. White Miso Paste
1 tsp. Minced Ginger

Steps:

  • Before You Cook If using any fresh produce, thoroughly rinse and pat dry Ingredient(s) used more than once: ginger, green onions Cooking Guidelines To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures: Steak and Pork 145° F (rest cooked meat, 3 minutes) | Seafood 145° F | Chicken 165° F | Ground Beef 160° F | Ground Turkey 165° F | Ground Pork 160° F 1 Start Rice and Prepare Ingredients Bring a small pot with jasmine rice and 11/2 cup water to a boil.Reduce to a simmer, cover, and cook until rice is tender, 18-20 minutes.Remove from burner and set aside.While rice cooks, trim and thinly slice green onions on an angle.Pull strings from sugar snap peas like a zipper.Pat chicken dry and, on a separate cutting board, cut into 1" pieces. Season chicken pieces on all sides with a pinch of pepper 2 Sear the Chicken Heat a medium non-stick pan over medium-high heat.Add 2 tsp. olive oil and chicken to hot pan and cook until chicken pieces are browned, 3-4 minutes.Remove chicken to a plate. Chicken will finish cooking in a later step.Reserve pan; no need to wipe clean. 3 Cook the Sugar Snap Peas Return pan used to sear chicken to medium-high heat.Add 1 tsp. olive oil and sugar snap peas to hot pan and cook until peas start to blister, 1-2 minutes,Add half the ginger and cook, 30 seconds.Season with a pinch of salt and pepper and remove to a plate.Reserve pan; no need to wipe clean. 4 Glaze the Chicken Return pan used to cook snap peas to high heat. Add 1 tsp. olive oil, remaining ginger, and half the green onions to hot pan and cook 30 seconds.Add tomato juice, miso, honey, mirin, and ponzu and cook 3-4 minutes.Return chicken and any accumulated juices to pan and bring to a light boil. Reduce to a strong simmer and cook until a glaze forms and chicken reaches a minimum internal temperature of 165 degrees, 4-7 minutes.Add half the sambal (it's spicy!), taste, and add remaining if desired. 5 Plate the Dish Plate dish as pictured on front of card, garnishing with green portions of green onions Bon appétit!

Nutrition Facts :

BALTIMORE PIT BEEF WITH TIGER SAUCE



Baltimore Pit Beef With Tiger Sauce image

This regional speciality calls for a large roast to be grilled (but not smoked) over intensely hot coals while being flipped constantly to avoind burning. The meat comes off the grill well charred, almost black on the exterior but not burned, and rosy pink in the center, bordering on rare. The meat is sliced thin, piled on kaiser rolls, and top with sliced onions and a horseradish-mayonnaise mixture some locals refer to as "Tiger Sauce". The final result is tender, smoky and spicy. In Baltimore, a deli slicer is often used to shave the meat thinly for sandwiches. It's easiest to cut the roast in half lengthwise before slicing it as thinly as possible. From "The Best of America's Test Kitchen 2010" by Cooks Illustrated.

Provided by gailanng

Categories     Lunch/Snacks

Time P1DT30m

Yield 8 serving(s)

Number Of Ingredients 16

1/3 cup horseradish
1/3 cup mayonnaise
1 teaspoon lemon juice
1 garlic clove, minced
1 pinch cayenne
salt and pepper, to taste
2 teaspoons salt
2 teaspoons paprika
1 teaspoon pepper
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
1/4 teaspoon cayenne
1 -3 lb boneless eye of round roast, trimmed
2 teaspoons vegetable oil
8 kaiser rolls, split and warmed
1 onion, julienned thinly

Steps:

  • Sauce: whisk all ingredients together.
  • Beef: combine all seasonings. Pat meat dry with paper towels and rub evenly over beef. Cover with saran wrap and let stand at room temp for at least 1 hour or refrigerated for up to 24 hours. (If refrigerated, let stand at room temp 1 hour before grilling). Before cooking, unwrap meat and rub with oil.
  • Charcoal grill: Open bottom grill vents completely. Light a large chimney started filled with charcoal briquettes (100 briquettes; 6 quarts). When coals are hot, pour in an even layer over 1/2 grill, leaving other 1/2 empty. Set cooking grate in place, cover and heat grill until hot.
  • Gas grill: turn all burners to high, cover and heat until hot.
  • Clean and oil cooking grate. Place meat on the hotter part of the grill. Cook, (covered if using gas), turning often, until evenly blackened on all sides and the center of meat is 95-100 degrees (med rare); 30 minutes.
  • Transfer meat to a cutting board, tent with foil and let rest 30 minutes. Cut roast in 1/2 lengthwise, then slice against the grain as thinly as possible. Divide sliced meat equally among Kaiser rolls, top with onion and Tiger Sauce and serve.

Nutrition Facts : Calories 323.7, Fat 11.7, SaturatedFat 2.9, Cholesterol 41.1, Sodium 1026.5, Carbohydrate 35.7, Fiber 2.2, Sugar 3.1, Protein 18.4

HOMEMADE MOCK TIGER SAUCE SUBSTITUTE



Homemade Mock Tiger Sauce Substitute image

Make and share this Homemade Mock Tiger Sauce Substitute recipe from Food.com.

Provided by Molly53

Categories     Peppers

Time 40m

Yield 1 batch

Number Of Ingredients 9

12 ounces pickled hot cherry peppers, drained (reserve 2 ounces of juice from the jar)
2 (12 ounce) cans tamarind nectar (in the Mexican ethnic food aisle)
1 1/2 cups water
1 cup distilled white vinegar
1 1/2 cups sugar (more to taste)
1/4 cup Worcestershire sauce
2 teaspoons sea salt
1/2 cup marsala or 1/2 cup dry sherry
1 (1 3/4 ounce) package pectin

Steps:

  • Place items in nonreactive stockpot.
  • Cover, bring to a brisk boil for three minutes.
  • Reduce heat and simmer for an additional 20 minutes.
  • Let cool slightly and process in stages in a blender.
  • Cool and bottle.

CRYING TIGER RECIPE



Crying Tiger Recipe image

Simple grilled steaks get a Thai spin with a spicy dipping sauce

Provided by Renee Fuentes

Categories     Main Course     Salad

Time 1h22m

Number Of Ingredients 10

2 lbs Sirloin Steak (seasoned with salt both sides.)
2 Tbsp Thai Fish Sauce
1/3 cup Lime Juice (about 2 limes)
1 tsp Ground Toasted Rice ((If making your own, toast 2 Tbsp for Sweet Glutinous Rice with Lime Leaves and grind to a fine powder).)
2 tsp Ground Thai Chili Pepper (Use more or less depending on spice level. Can sub red pepper flakes or fresh Thai chilis.)
1 tsp Coconut Sugar ( or sub brown sugar or regular sugar)
2 Tbsp Cilantro (Chopped)
2 Tbsp Green Onion (Chopped)
1 Tbsp Water (Taste the sauce first and add water as needed to make it less concentrated.)
Lettuce leaves, Cabbage leaves, Cucumber Slices, Thai Sticky Rice or regular rice.

Steps:

  • Dipping sauce: Combine fish sauce, lime juice, toasted rice powder, Thai pepper, coconut sugar, cilantro, green onion, and water. Mix well and taste for seasoning. Adjust to your liking by either adding water to dilute it, or more lime juice or fish sauce.
  • Heat a grill or cast Iron skillet over the stove to hot. Pat steaks dry and place seasoned steaks on grill or skillet and cook for a couple minutes on each side until desired temperature is reached.
  • Allow steaks to rest 10 minutes before slicing and serving with dipping sauce.
  • Serve with Lettuce leaves, Cabbage leaves, Cucumber Slices, Thai Sticky Rice or regular rice.

Nutrition Facts : ServingSize 1 g, Carbohydrate 4 g, Protein 50 g, Fat 11 g, SaturatedFat 4 g, Cholesterol 138 mg, Sodium 855 mg, Fiber 1 g, Sugar 1 g, Calories 321 kcal, UnsaturatedFat 5 g

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