Recipe - Bordens Sweetened Condensed Milk

SPICY COCKTAIL SAUCE
1 tablespoon Lime juice
2 Ripe Roma tomatoes
One half teaspoon Diced pickled chipotles
2 ds Hot sauce; (up to 3)
One half tablespoon Brown sugar
Salt and pepper; to taste

OYSTERS AND CLAMS
4 Shucked oysters
4 Shucked clams
1 tablespoon Chopped cilantro
1 tablespoon Diced sweet red pepper
1 tablespoon Diced yellow pepper
1 tablespoon Diced poblano
1 ounce Vodka

CHIPOLTE VINAIGRETTE
1 teaspoon Olive oil
1 teaspoon Chopped shallots
1 teaspoon 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

copyright 1996, M.S. Milliken and S. Feniger, all rights reserved

Posted to recipeludigest by molony molony@scsn.net on Feb 24, 1998