Border grill's sultry oyster and clam martini

Yield: 1 Servings

Measure Ingredient
1 tablespoon Lime juice
2 Ripe Roma tomatoes
½ teaspoon Diced pickled chipotles
2 dashes Hot sauce; (up to 3)
½ tablespoon Brown sugar
Salt and pepper; to taste
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 ounce Vodka
1 teaspoon Olive oil
1 teaspoon Chopped shallots
1 teaspoon Chopped chipotles; (canned)

SPICY COCKTAIL SAUCE

OYSTERS AND CLAMS

CHIPOLTE VINAIGRETTE

TOO HOT TAMALES VALENTINE'S DAY SHOW/AROMATHERA FEAST SHOW #TH1E21 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.

Yield: 2 servings

copyright 1996, M.S. Milliken and S. Feniger, all rights reserved Posted to recipelu-digest by molony <molony@...> on Feb 24, 1998

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