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Border Grill's Sultry Oyster And Clam Martini Recipe - Cooking Index

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Border Grill's Sultry Oyster And Clam Martini

Type: Fish, Shellfish
Courses: Starters and appetizers
Serves: 2 people

Recipe Ingredients

  Spicy Cocktail Sauce
1 tablespoon 15mlLime juice
2   Ripe Roma tomatoes
1/2 teaspoon 2.5mlDiced pickled chipotles
2   Hot sauce - (to 3)
1/2 tablespoon 7.5mlBrown sugar
  Salt - to taste
  Freshly-ground black pepper - to taste
  Oysters and Clams
4   Shucked oysters
4   Shucked clams
1 tablespoon 15mlChopped cilantro
1 tablespoon 15mlDiced sweet red pepper
1 tablespoon 15mlDiced yellow pepper
1 tablespoon 15mlDiced poblano
1 oz 28gVodka
  Chipolte Vinaigrette
1 teaspoon 5mlOlive oil
1 teaspoon 5mlChopped shallots
1 teaspoon 5mlChopped canned chipotles

Recipe Instructions

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

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