| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Niger | 1 | Servings | ||
INGREDIENTS
| 1 | tb | Lime juice |
| 2 | Ripe Roma tomatoes | |
| 1/2 | ts | Diced pickled chipotles |
| 2 | ds | Hot sauce; (up to 3) |
| 1/2 | tb | Brown sugar |
| Salt and pepper; to taste | ||
| 4 | Shucked oysters | |
| 4 | Shucked clams | |
| 1 | tb | Chopped cilantro |
| 1 | tb | Diced sweet red pepper |
| 1 | tb | Diced yellow pepper |
| 1 | tb | Diced poblano |
| 1 | oz | Vodka |
| 1 | ts | Olive oil |
| 1 | ts | Chopped shallots |
| 1 | ts | Chopped chipotles; (canned) |
INSTRUCTIONS
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@scsn.net> on Feb 24, 1998
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