Cooking with FOX 7: National BBQ Month

Executive Chef & Owner of Shabu Robert Valaika and bartender and owner of Top Shelf Services Casey Metzger put a twist on some grilled snapper tacos and margaritas.

The recipes are as follows:

Sun-setter Margarita 

1.5oz 100% Agave Silver Tequila 
.75oz Fresh Squeezed Lime Juice 
.5oz Smoked Agave 
.5oz Wood fired Orange Juice 
Garnish: Grilled Lime Wheel  
Rim glass with smoked sea salt 

1.) Smoked Agave: In a shallow pan mix agave syrup with 20% more water. Set the 
Traeger to the smoke setting for 30-40 minutes or until desired wood fired taste.   
2.) Agave glazed orange juice:  cut oranges in half, and brush with agave syrup.  Place 
on smoker set to 325 for 15 to 20 minutes or until caramelized. Take off the grill and let 
cool. Then juice 
3.) Place all ingredients in a mixing glass filled with ice.  Shake and strain over ice. 
 Garnish with a Caramelized orange wheel, lime, and smoked sea salt.  

Grilled Snapper Tacos

2 cloves minced garlic 
1 T. minced cilantro 
Juice of ½ lemon 
2 t. olive oil 
¼ pound queso fresco 
Combine all ingredients in a bowl to create marinade.  
Place 2 skinned snapper filets on a plate, de-skinned side down. Smear with marinade 
and place in refrigerator for 20 minutes. 
Place on 375º degree grill and cook until firm to touch. 
Cube and place on hand-made tortillas. 
Top with Fire Roasted Salsa, Avocado Crème, Smoked Cabbage Coleslaw and ¼ 
pound of crumbled queso fresco.

Fire Roasted Salsa 

6 roma tomatoes, halved 
½ medium sized red onion, halved 
2 jalapenos, halved 
4 wholes cloves garlic 
¼ cup chopped cilantro 
Juice of 1 lime

Season tomatoes, garlic, jalapeno, and onion with salt and pepper. Drizzle 
with olive oil. Grill until medium charred. Place in a bowl with remaining ingredients and 
puree with immersion blender, leaving some chunks. 
Avocado Crème

2 pitted, peeled and chopped avocados 
1 cup sour cream 
Juice of ½ lime 
1 T. chopped cilantro 
Salt and pepper 

Puree all ingredients with immersion blender. 
Smoked Cabbage Coleslaw 

¼ head of green cabbage 
¼ head of purple cabbage  
1 T. olive oil 
Salt and Pepper 
1 T. rice wine vinegar 
1 T. mayonnaise 
1 T. sugar

Rub cabbages with oil and season with salt and pepper. Place on grill 
until soft. Remove from grill and julienne the cabbages and place in bowl. Mix rice wine 
vinegar in bowl, add mayo and sugar and stir until sugar is dissolved. Pour over 
cabbage and stir.