Border Guacamole
INGREDIENTS:
--SPICY COCKTAIL SAUCE--
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
--SPICY COCKTAIL SAUCE--
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
---OYSTERS AND CLAMS---
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
--CHIPOLTE VINAIGRETTE--
1 ts Olive oil 1 ts Chopped shallots 1 ts Chopped chipotles; (canned)
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
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
--CHIPOLTE VINAIGRETTE--
1 ts Olive oil 1 ts Chopped shallots 1 ts Chopped chipotles; (canned)
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