Saturday Six XXVI

Grilled Pineapple Punch

The smoky-sweet notes of grilled pineapple meld dangerously with dark rum. To make about 8 drinks, cut a peeled cored pineapple lengthwise into spears about 1 1⁄2 inches (4cm) wide. Grill them over medium heat until charred on both sides, 8 to 10 minutes, and set aside. In a large pitcher, combine 2 1⁄2 cups (590ml) dark rum, 1 cup (240ml) pineapple juice, 1⁄2 cup (120ml) ginger liqueur (e.g., Barrow’s Intense Ginger Liqueur), 1 1⁄2 to 2 ounces (45 to 60ml) fresh lime juice, a cinnamon stick, and a split vanilla bean. Slide the pineapple spears onto pretty bamboo (or other) skewers, place them in the pitcher, and refrigerate until ready to serve. Before serving, add ice to the pitcher and place one skewer inside each tall glass. Good with Seafood Paella with Freekeh & Lima Beans and Party Wings with Cholula Butter.

Gulf Coast Shrimp Tacos
Serves 4

Here in Austin, where a favorite restaurant marquee reads “Body by Queso,” it’s not uncommon to have tacos three times a day. The routine isn’t as strange or repetitive as it sounds, because it’s easy to have an entirely different experience at each meal. For instance, I might have egg-and-chorizo tacos for breakfast, a brisket taco for lunch, and this spicy, refreshing combination for dinner. The confluence of lightly charred shrimp with crunchy cabbage slaw and an audacious amount of hot sauce is my idea of the perfect warm-weather meal. Seek out the best-quality corn tortillas you can find—when you open the package, you should be hit with the earthy aroma of fresh masa. And because you can eat anything in a tortilla, consider blazing a new path and pairing this shrimp with the corn and zucchini mixture in Queso Panela Tacos; or refried black beans, grated Cotija, and Tomatillo Salsa; or Celery Root Remoulade.

3 tablespoons olive oil

2 tablespoons fresh lime juice

2 chipotle peppers in adobo sauce

2 cloves garlic, minced, or 2 teaspoons Smoked Garlic (recipe follows)

Kosher salt and freshly ground black pepper

2 pounds (900g) medium or large shrimp (preferably Gulf), peeled and deveined with tails removed

Slaw

1⁄2 head napa cabbage, thinly sliced or shredded

1⁄2 head red cabbage, thinly sliced or shredded

2 large carrots, peeled and shredded

Leaves from 1 small bunch cilantro, coarsely chopped

1⁄4 cup (55g) mayonnaise

2 tablespoons fresh lime juice

1⁄4 cup (60ml) olive oil

Kosher salt and freshly ground black pepper

2 tablespoons hot sauce (preferably Crystal or Cholula), plus more for serving

8 to 10 corn tortillas

Lime wedges 

1. In a food processor or blender, puree the olive oil, lime juice, chipotles, garlic, 1 teaspoon salt, and ½ teaspoon black pepper until smooth. Pour the mixture into a resealable plastic bag. Add the shrimp and use your hands to coat the shrimp. Seal the bag, pressing out the air, and set aside to marinate at room temperature while you heat the grill or refrigerate for up to a day.

2. Prepare a charcoal grill for two-zone cooking and build a medium-high fire, or heat a gas grill to high. Carefully wipe the preheated grill grates with a lightly oiled paper towel. Using a grill brush, scrape the grill grates clean, then carefully wipe with a lightly oiled towel again. If you’re using a grill basket, allow it to heat for 10 minutes before cooking.

3. To make the slaw, in a large bowl, toss together the cabbages, carrots, cilantro, mayo, lime juice, and olive oil to combine. Season with salt, pepper, and hot sauce and toss again, then taste and adjust the seasoning as desired (adding more lime juice, mayo, or other seasonings). Set aside or refrigerate for up to a day.

4. Remove the shrimp from the marinade and grill over direct heat, stirring and flipping them with tongs until evenly cooked, about 4 minutes. Transfer the shrimp to a serving bowl and cover with aluminum foil to keep warm.

5. Grill the tortillas over direct heat until lightly charred, about 30 seconds per side. Keep warm in a basket or wrapped in a kitchen towel. Serve with the grilled shrimp, cabbage slaw, additional hot sauce, and lime wedges on the side.