Honey Lime Tequila Shrimp Tacos with Avocado, Purple Slaw and Chipotle Crema

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Ingredients
  • ~~ For the honey lime tequila shrimp tacos ~~
  • 2 pounds (454 g) raw shrimps, peeled and deveined
  • 1 teaspoon coarse sea salt
  • 2 tablespoons raw honey
  • juice of 2 limes + 1 lime
  • ½ cup tequila
  • 1 medium onion, finely minced
  • ¼ teaspoon ground cumin
  • ¼ teaspoon ground chipotle (optional)
  • 2 avocados, diced
  • ½ head of red cabbage, thinly sliced
  • ~~ For the slaw dressing ~~
  • ¼ cup (60 ml) freshly squeezed lime juice [about 2-3 limes]
  • 1 teaspoon of Dijon mustard
  • sea salt and pepper to taste
  • ½ cup light, neutral oil, such as grapeseed
  • ~~ For the chipotle crema ~~
  • 1 cup (250 ml) sour cream or créme fraîche [low fat can be used]
  • 1 to 2 pieces of chipotle chiles in adobo sauce [canned]
  • ~~ For assembly ~~
  • 12 – 15 homemade or store-bought good quality yellow or white corn tortilla
  • a handful of cilantro, finely chopped
Instructions
  1. Wash, peel, devein, and dry raw shrimps. Season with salt.
  2. In a bowl, combine honey, lime juice, tequila, onion, cumin, and chipotle powder (if using). Mix well and toss shrimps in marinade. Chill up to 30 minutes in the refrigerator.
  3. Heat grill to 400 F (205 C). Make sure to oil the grilles well. Skewer shrimps in soaked wooden sticks (this will make it easier to handle on a grill).
  4. Grill shrimps until bright or just opaque, about 2 minutes each side. Flip the shrimp skewers and cook for another 2 minutes or until they turn bright orange. Alternatively, you can also pan fry the shrimps. Set cooked shrimps aside.
  5. Dice the avocados and squeeze juice from the remaining 1 lime.
  6. Thinly slice the red cabbage using a sharp knife or a mandolin.
  7. To make the dressing for the red cabbage slaw, put the lime juice, Dijon mustard, sea salt, pepper and oil in a jar or bowl. Whisk vigourously until it emulsifies.
  8. Toss the red cabbage with the lime vinaigrette. Set aside.
  9. Meanwhile, to make the chipotle crema, place the chipotles in the bowl of the food processor and give it a good whirl until it is smooth.
  10. Stir in the sour cream or créme fraîche, mixing well until the colour is even. Transfer chipotle crema in a squeeze bottle.
  11. To assemble the tacos, heat tortilla in a dry pan, about 1 minute per side or until lightly browned or charred. Wrap tortilla in a cloth to prevent from drying out. Set aside, covered.
  12. Place some diced avocados in the middle of the tortilla, followed by the red cabbage slaw. Remove skewers from shrimps and pile on the taco.
  13. Drizzle with the chipotle crema and garnish with cilantro. Serve immediately.
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Honey Lime Tequila Shrimp Tacos with Avocado, Purple Slaw and Chipotle Crema

Lamb Chops with Fresh Mint


Ingredients

2 Tablespoons rice vinegar

3 tsp olive oil

1 tsp sugar

2/3 cup chopped fresh mint

Salt and pepper

8 lamb chops

Directions

1.      In a small bowl, whisk together vinegar, 2 tsp olive oil and sugar. Add mint and stir to combine. Add salt and pepper to taste. Set aside.

2.      Heat remaining olive oil in a skillet over medium high heat.

3.      Season lamb with salt and pepper and cook 2 minutes each side. Transfer to a cutting board and tent with foil. Let rest for 5 minutes.

4.      Top with mint mixture and serve.

Lamb Chops with Fresh Mint

Grilled Jerk Shrimp and Pineapple Skewers

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Ingredients

1 pound (16-20) shrimp, peeled and deveined
½ cup jerk marinade
2 slices pineapple, cut into ½ inch pieces
Jerk Marinade:
1 + scotch bonnet pepper
2 cloves garlic
1 tablespoon ginger, grated
2 green onions
1 tablespoon thyme, chopped
1 tablespoon allspice
¾ teaspoon nutmeg
¾ teaspoon cinnamon
1 teaspoon pepper
1 tablespoon brown sugar
1 tablespoon oil
2 tablespoons white vinegar
2 tablespoons soy sauce
1 tablespoon dark rum
½ orange, juice and zest
1 lime, juice and zest

Directions

Marinate the shrimp in the the jerk marinade for at least 20 minutes and up to over night, skewer the shrimp and pineapple and grill over medium-high heat until cooked, about 1-3 minutes per side. *Jerk Marinade:* Puree everything in a food processor. Scotch bonnet peppers can be a little hot so you may want to start by adding half a pepper, test the heat level and continue adding more until the marinade is as hot as you want.

Grilled Jerk Shrimp and Pineapple Skewers

Stout Soaked Porterhouse

This recipe was good, but I’m not a huge fan of tarragon, so in the future I’ll be cutting that back. Otherwise, it came out really well. This steak also looks strangely like my home state of New Hampshire!

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1. In a small bowl, whisk together:

12 oz stout beer (ie: Guinness)

1 Tablespoon Dijon mustard

1 Tablespoon Worcestershire sauce

2 tsp dried tarragon, crushed

1/2 teaspoon salt

1/2 teaspoon pepper

2. Place steak in a zipper bag and marinate in beer mixture for 4-6 hours in the fridge.

3. Preheat broiler. Drain steak and season with coarse salt and freshly ground pepper. Place on broiler rack (you may want to use some foil to minimize cleanup) and broil 12-15 minutes for medium rare. When desired cooking is reached, tent with foil and let rest 5 minutes.

Stout Soaked Porterhouse

Bloody Mary Steak

This was originally a Guy Fieri recipe, but I changed it up a bit. I used Limoncello instead of lemon juice and vodka and spicy V8 instead of adding the hot sauce. I also tried the marinade on both beef steak and elk. It definitely goes better with beef. We had bloody marys as a “vegetable side”. Hey, it says it’s got 2 full servings of vegetables!

bloody mary steak

Ingredients

1 cup vegetable juice (such as V8)
1/2 cup vodka
Sea salt and freshly ground pepper
1 teaspoon hot sauce
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce
1 to 2 cloves garlic, crushed
1 teaspoon onion powder
1 teaspoon celery seeds
1 tablespoon horseradish
1/4 cup extra-virgin olive oil
1 pound flank steak

Thoroughly mix the vegetable juice, vodka, 1 teaspoon each sea salt and pepper, the hot sauce, lemon juice, Worcestershire sauce, garlic, onion powder, celery seeds, horseradish and olive oil in a 1-gallon resealable plastic bag. Add the steak. Let marinate in the refrigerator, at least 8 hours and up to 24 hours.

Preheat a grill to high. Remove the steak from the marinade and wipe off the excess liquid with paper towels. Grill the steak until marked, about 2 minutes per side, then reduce the heat to medium and cook 7 to 9 more minutes per side for medium rare.

Remove the steak from the grill, cover with a clean towel and let rest 5 to 10 minutes. Slice against the grain.

Bloody Mary Steak