Border Grills Sultry Oyster And Clam Martini Recipes

Steps:

• Pour the gin and oyster liquor into a cocktail shaker filled with ice. Shake well and let sit for 30 seconds, or longer for a weaker drink.
• Run the lemon peel around the rim of a martini glass. Strain the gin into the glass, then twist the peel over the glass to release a drop of lemon oil.
• Drop in the oyster and serve.

Steps:

• 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.

Steps:

• Build a medium-hot fire on a charcoal grill or heat a gas grill to high.
• Place a heavy, enameled cast-iron Dutch oven (like Le Creuset) on the center of the grill. When hot, add the chorizo and cook until crisp crumbly, about 6 minutes. Using a slotted spoon, transfer the chorizo to paper towels to drain.
• Add the butter and onions and cook on medium-high heat until the onions are translucent, about 5 minutes. Add the garlic and saute until fragrant. Add the tequila and clam juice and bring to a boil, scraping up the browned bits at the bottom of the pot. Add the clams and cover with a lid. Cook on the grill until the clams are wide open, 10 to 12 minutes. Make sure to discard any clams that remain unopened.
• Return the chorizo to the pot and stir to combine. Sprinkle with chopped cilantro and serve with sourdough bread for dipping.