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Name: Border Grills Sultry Oyster and Clam Martini
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 4 Shucked oysters; 4 Shucked clams; 1 tb Diced sweet red pepper; 1 ts Chopped chipotles; (canned); 1 ts Chopped shallots; 1 tb Diced poblano; 1 oz Vodka; 1 ts olive oil; 1/2 ts Diced pickled chipotles; 1/2 tb Brown sugar; 2 ds Hot sauce; (up to 3); 1 tb Diced yellow pepper; 1 tb Lime juice; salt and pepper to taste; 2 Ripe Roma tomatoes; 1 tb Chopped cilantro

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INGREDIENTS

4 Shucked oysters
4 Shucked clams
1 tb Diced sweet red pepper
1 ts Chopped chipotles; (canned)
1 ts Chopped shallots
1 tb Diced poblano
1 oz Vodka
1 ts olive oil
1/2 ts Diced pickled chipotles
CHIPOLTE VINAIGRETTE
1/2 tb Brown sugar
2 ds Hot sauce; (up to 3)
1 tb Diced yellow pepper
1 tb Lime juice
salt and pepper ; to taste
SPICY COCKTAIL SAUCE
OYSTERS AND CLAMS
2 Ripe Roma tomatoes
1 tb Chopped cilantro

Servings

INSTRUCTIONS

TOO HOT TAMALES VALENTINES 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 on Feb 24, 1998

NOTES

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Border Grills Sultry Oyster and Clam Martini

4 Shucked oysters
4 Shucked clams
1 tb Diced sweet red pepper
1 ts Chopped chipotles; (canned)
1 ts Chopped shallots
1 tb Diced poblano
1 oz Vodka
1 ts olive oil
1/2 ts Diced pickled chipotles
 CHIPOLTE VINAIGRETTE
1/2 tb Brown sugar
2 ds Hot sauce; (up to 3)
1 tb Diced yellow pepper
1 tb Lime juice
 salt and pepper to taste
 SPICY COCKTAIL SAUCE
 OYSTERS AND CLAMS
2 Ripe Roma tomatoes
1 tb Chopped cilantro

TOO HOT TAMALES VALENTINES 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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Nutrition

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Serving Size: 1 Serving (364g)
Recipe Makes: 1 Servings

Calories: 215
Calories from Fat: 27 (13%)

Amt Per Serving		% DV

	Total Fat 3g	4 %
	Saturated Fat 0.7g	3 %
	Monounsaturated Fat 1.1g
	Polyunsanturated Fat 0.9g
Cholesterol 29.7mg		9 %
Sodium 290.5mg		10 %
Potassium 719.1mg		19 %
Total Carbohydrate 27.2g		8 %
	Dietary Fiber 3g	12 %
	Sugars, other 24.1g
Protein 6.3g		9 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 215

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