The Barbecue class last week completely sold out and we had a great time barbecuing, making special sauces and licking our fingers when we ate each of them.  Due to its popularity, I am setting another class for Thursday, May 8 at 5 PM. If  you missed the first class, I hope you can make this one.

In this class, I feature my all time Best Barbecue sauce which we make for pork spareribs.  Also, we do Beef Short Ribs with a New Mexico inspired sauce, Drunken Kentucky Drumsticks with a Bourbon (what else?) infused sauce), Louisiana Barbecued Shrimp with a special seafood barbecue sauce and Carolina style Pulled Pork and I share with you a range of rubs recipes. 

On May 22, New Mexico Favorites is featured again at 5 PM.  We are moving the weekend class to late July 25-27.

Our week-long class is in early July--7-11--lucky numbers!

And......we still have space in our fabulous, best ever Oaxacan week long tour.  This trip is to a very beautiful part of the world--UNESCO even named Oaxaca the "Most Beautiful City in the World"  a few years ago.

I hope you have a lovely, fun Spring and would really enjoy seeing you again.

Here's a quick and yummy recipe for busy Spring evenings--

YUCATAN FISH TACOS 

This delightfully easy way to broil or grill fish, typical of the Yucatan Peninsula, has that citrus-spicy flavor. In the Yucatan, the chile that is always used is the Habernero. It is simple to prepare and can be used on any most fish such as Tilapia, Bass, Grouper, halibut and the like.

Yield: 4 to 6 servings

Temperature: Broil or medium hot grill

Cooking time: approximately 5 minutes

1 Tablespoon olive oil, plus ½ Tablespoon for oiling the baking dish

4 to 6, 4 to 5 oz. firm textured fish filets such as red snapper or Tilapia (see above)

3 Tablespoons fresh lime juice

1 teaspoon or more rub, such as Gordon’s rub*

Few sprigs fresh cilantro or Italian flat leaf parsley for garnish, optional

1. Preheat the broiler or the grill. Lightly oil broiler pan and place a bit of water in the bottom, then place fish filets on the rack of the pan if broiling.

2. Lightly sprinkle with freshly squeezed lime juice, then sparingly sprinkle with rub and broil or grill. Broil or grill until fish flakes easily. Do not turn, as the fish will flake apart. Serve as a filling for tacos or as entrée over rice garnished with cilantro or parsley sprigs.