Hasty-Bake Portable, Fiesta, Suburban Fi s h, Jalapeno-Lime Shrimp, Shirt Fish, Jalapeno-Lime Mop

Fi s h

Jalapeno-Lime Shrimp

(Smoke & Spice)

1 pound large shrimp, peeled and deveined

JALAPENO-LIME MARINADE 1⁄3 cup pickled jalapeno slices

1⁄4 cup pickling liquid from jar or can of pickled jalapenos

Juice of 2 limes

4 Tablespoons corn oil, preferably unrefined

3 Tablespoons minced fresh cilantro

4 green onions, sliced

3 garlic cloves, minced

JALAPENO-LIME MOP

Remaining Jalapeno-Lime Marinade

1⁄2 cup seafood or chicken stock Juice of 1 lime

Slices of fresh red jalapeno or other red chile, for garnish (optional).

Puree the marinade ingredients in a food processor or blender.

Place the shrimp in a shallow, nonreactive dish or

plastic bag. Pour the marinade over the shrimp and let the shrimp marinate at room temperature for 30 to 40 minutes.

Prepare your Hasty-Bake for barbecuing, bringing the temperature to 180 to 200ºF.

Drain the shrimp from the marinade, pouring the marinade into a saucepan. Add the stock and additional lime juice to the remaining marinade for the mop. Bring the liquid to a vigorous boil over high heat and boil for several minutes. Keep the mop warm over low heat.

Place the shrimp on a small grill rack and baste liberally with the mop. Transfer the shrimp to the smoker and place away from the fire (make sure to have your heat deflector in place over the coals). The shrimp should cook in approximately 25 minutes, but watch them carefully. They are ready when opaque, slightly firm, and lightly pink on the exterior. Remove the shrimp from the grill and mop them heavily again. Place the shrimp on a platter, scatter the red chiles over them, if you wish, and serve.

T-Shirt Fish

Go fishing and get lucky enough to pull out a few 10 ounce/1 pound trout, salmon or other fish, or just go buy some at a good fish store. Gut each fish and season with salt, pepper and lemon.

Prepare a hot bed of coals (in your Hasty-Bake). Decide to part with an old t-shirt, but save the cleaned and bleached relic for its final sacrifice. Soak the shirt in salt water to remove any impurities. Rinse

and machine dry.

Buy some dill or fennel grass, about 1⁄2 to 11⁄2 pounds. Spread it out onto the t-shirt and top with the fish. Put a branch of celery, carrot and/or onion in the cavity for seasoning. Roll the fish up in the herbs and t-shirt and tie with a string. Brush the whole t-shirt with oil. Set it to smoke directly on the live coals. The t-shirt will catch fire. Close the lid of your grill and allow the package to smolder.

Flip the fish once after 4-5 minutes. Remove after 10 minutes with the assistance of 2 spatulas. Allow the fish to cool overnight.

The fish technically steams in the herb and cotton jacket, but gains the smoke from the fire. It handles best when cold.

Peel off the t-shirt and herb wrap and discard. Separate the skin from the flesh. Pick out the bones and fins.

Serve the fish with a light green salad with boiled potatoes, lemon dressing and olive oil.

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