Border Grill's Sultry Oyster And Clam Martini

Recipe Ingredients

		Spicy Cocktail Sauce
1 tablespoon	15ml	Lime juice
2		Ripe Roma tomatoes
1/2 teaspoon	2.5ml	Diced pickled chipotles
2		Hot sauce - (to 3)
1/2 tablespoon	7.5ml	Brown sugar
		Salt - to taste
		Freshly-ground black pepper - to taste
		Oysters and Clams
4		Shucked oysters
4		Shucked clams
1 tablespoon	15ml	Chopped cilantro
1 tablespoon	15ml	Diced sweet red pepper
1 tablespoon	15ml	Diced yellow pepper
1 tablespoon	15ml	Diced poblano
1 oz	28g	Vodka
		Chipolte Vinaigrette
1 teaspoon	5ml	Olive oil
1 teaspoon	5ml	Chopped shallots
1 teaspoon	5ml	Chopped 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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