Recipes Tamarind Glaze 5.0 (1) 1 Review Healthy Grilling Recipes By Jean-Georges Vongerichten Jean-Georges Vongerichten Instagram Website Jean-Georges Vongerichten is one of the most famous chefs in the world. His flagship Jean-Georges in New York City has two Michelin stars and four stars from The New York Times. The award-winning French chef and cookbook author has more than 25 restaurants in the United States and more than a dozen restaurants abroad. Food & Wine's Editorial Guidelines Updated on December 7, 2015 Print Rate It Share Share Tweet Pin Email Yield: MAKES 1 1/2 CUPS Ingredients ½ cup tamarind pulp with seeds (6 ounces) ½ cup boiling water ¾ cup honey ¼ cup Asian fish sauce 2 Thai chiles (minced) 2 garlic cloves (minced) Salt Directions In a medium heatproof bowl, blend the tamarind pulp with the boiling water to a paste. Pass the paste through a coarse strainer, pressing with a firm rubber spatula to remove the seeds and fibers. Stir in the honey, fish sauce, chiles and garlic. Season with salt Make Ahead The glaze can be refrigerated for 1 month. Serve With Grill Match Shrimp, short ribs, thinly sliced beef, chicken or pork. Rate it Print