Border Grills Sultry Oyster And Clam Martini Recipes

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TEQUILA CHORIZO CLAMS ON THE GRILL



Tequila Chorizo Clams on the Grill image

Provided by Marcela Valladolid

Categories     appetizer

Time 35m

Yield 2 servings

Number Of Ingredients 9

6 ounces raw chorizo, removed from casings
2 tablespoons unsalted butter
1 small white onion, chopped
3 garlic cloves, finely minced
1 cup tequila anejo
3/4 cup bottled clam juice
2 pounds littleneck clams, scrubbed and rinsed
1 tablespoon chopped fresh cilantro
1 loaf sourdough bread, for serving

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.

OYSTERTINI



Oystertini image

Throw an oyster in the gin! The oyster not only does the work of the olive, providing texture and salt and visual interest, but also covers for the vermouth with its liquor-a variation on the "dirty martini."

Provided by Rowan Jacobsen

Number Of Ingredients 3

2 ounces (60 ml) gin
1 raw oyster, liquor reserved
1 strip of lemon peel

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.

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