We loved the way Yucatecans served seafood cocktails like this shrimp one in tall parfait glasses with a thin sauce that was more like a juice.
If ever there were such a thing as a “Grilled Shrimp Mexican-Style Pizza,” this would be it. This can be served whole or cut into wedges as an appetizer.
This Swedish dish takes two days to make, but it’s well worth the effort. After curing, the gravlax is sliced as thinly as possible.
The key to preparing salmon this way is to make certain that your smoke is rather cool, about 100 degrees. If it is warmer, decrease the smoking time.
Anchos are the dried chiles I use most for they have the best balance of fruity, spicy and earthy flavors. Ancho powder gives this glaze its appealing brick-red color and warm—not fiery—flavor. I definitely find that tuna needs intense flavors, like orange and allspice, to lighten it up and show off that meaty texture. Grilled Tuna with Red Chile, Allspice, …
Any firm fish such as Mahi Mahi, tuna, halibut, or shark could be substituted for the swordfish. Please note this recipe requires advance preparation.
I planned for this smoked macaroni and cheese with shrimp dish as a barbecue side. That ended when I tasted it and knew I had t promote it to center stage.