Border Grill's Sultry Oyster And Clam Martini Recipe - Cooking Index
Border Grill's Sultry Oyster And Clam Martini Recipe - Cooking Index
| Spicy Cocktail Sauce | ||
| 1 tablespoon | Lime juice | |
| 2 | Ripe Roma tomatoes | |
| 1/2 teaspoon | Diced pickled chipotles | |
| 2 x | Hot sauce - (to 3) | |
| 1/2 tablespoon | Brown sugar | |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| Oysters and Clams | ||
| 4 | Shucked oysters | |
| 4 | Shucked clams | |
| 1 tablespoon | Chopped cilantro | |
| 1 tablespoon | Diced sweet red pepper | |
| 1 tablespoon | Diced yellow pepper | |
| 1 tablespoon | Diced poblano | |
| 1 oz | Vodka | |
| Chipolte Vinaigrette | ||
| 1 teaspoon | Olive oil | |
| 1 teaspoon | Chopped shallots | |
| 1 teaspoon | Chopped canned chipotles |
Puree all of the spicy cocktail ingredients in a blender. In a medium bowl, spoon the cocktail sauce and vodka over the oysters, clams, peppers, and cilantro and mix gently. Chill.
Whisk together ingredients for chipotle vinaigrette. Divide seafood mixture between two large martini glasses and drizzle vinaigrette over each.
Garnish with lime wedges, pearl onions and strips of serrano chile.
This recipe yields 2 servings.
Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-1E21 broadcast 02-13-1996) - Downloaded from their Web-Site - http://www.foodtv.com
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.