Barbecuing on Spring Break
Fish Tacos

I realize that fish tacos may not be for everyone - in
fact, when I offer to make this one for most people it
does not take a lot of imagination to understand the
look on their face as they try to politely decline the my
offer@! But this is one of my favorite Spring Break
special meals, especially if I have traveled
somewhere that is warm and sandy, with the sound of
waves crashing to the shore! To loosely paraphrase a
spring break icon and favorite musician of mine,
'the
food is here, wish you were beautiful'.
So let's
barbecue with a different twist here...
Salmon Tacos with Orange Habanero Hot Sauce

Orange-Habanero Reduction Sauce

1 Quart  - orange juice - not from concentrate
1 - Habanero pepper
2 - TBLSP Honey
Pinch - Kosher Salt

Taco Filling

4 - Salmon Fillets, wild if you can get/afford them
2 - TBLSP Olive Oil
Kosher Salt
Black Pepper - freshly ground
1/4 head - Cabbage, finely shredded
3 - Onions, green, green and white parts thinly
sliced
1 cup - Yogurt, plain
1-1/2 TBLSP - Chipotle Peppers, canned in Adobo
sauce, pureed
1 tsp - zest of lime, grated
1/4 cup - Cilantro, fresh, finely chopped
18 - Taco shells, small, hard, corn
2 - Cedar planks to grill on, soaked in water for 3
hours

Sauce

Pour Juice into a non-reactive sauce pan; slit
habanero in several places and place into pan;
bring to a boil and cook on low boil until reduced to
about 1 cup, about 20-25 minutes.
Remove the habanero, strain into a heat-proof
bowl. Whisk in honey and season to taste with
Kosher salt. Let cool to room temperature. Sauce
can be made up to 2 day s in advance and kept in
refrigerator. Bring to room temperature before
serving.
Copyright © 2009 BDT Enterprises, LLC - All Rights Reserved
Spicy Garlic Shrimp

1/2 cup        Olive Oil
2 TBLSP        Red Pepper flakes
8 cloves        Garlic, thinly sliced
2 lb        Shrimp, shelled and
deveined
2 TBLSP        Parsley, chopped
Salt & Pepper to taste

Heat olive oil until it shimmers -
just below smoking temperature;
add the pepper flakes; add garlic;
as garlic starts to brown, season
shrimp with salt & pepper; place
shrimp in the pan and saute for
about 1 minute, then stir in the
parsley; saute the shrimp until they
just turn opaque. Serve.
Taco Filling
Coat the salmon with the mixture of olive oil, black pepper and kosher salt. Place it skin side down on the cedar planks and grill until salmon
is consistently pink-colored throughout, firm to the touch, and flakes easily.

Shred the fish into a large bowl containing the cabbage and green onions. In a separate bowl, whisk together the yogurt, Chipotle puree,
lime zest and lime juice and season to taste with salt, if desired. Add the yogurt mixture and the cilantro to the salmon mixture and fold
together gently. Fill tacos with mixture and drizzle each with Habanero sauce.
A perfect picture of a spring break paradise - it just needs me in it!