| 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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