Serrano Ham Wrapped Oysters With Chipotle Mayonnaise Recipes

SERRANO HAM WRAPPED OYSTERS WITH CHIPOTLE MAYONNAISE

Steps:

• In a food processor, add the egg yolk, garlic, lemon juice, and chipotle pepper. Puree the ingredients, and with the machine running, slowly add the olive oil, until the mixture is fully emulsified. Season the mayonnaise with salt and pepper, and set aside, refrigerated, until ready to use.
• In a bowl, combine the flour, chile powder, salt, and pepper.
• Dredge each oyster in the seasoned flour, and then wrap the oyster in a piece of serrano ham, covering the oyster completely. Repeat until all 6 oysters are dredged and wrapped.
• In a saute pan over medium high heat, heat a little olive oil. When the oil is smoking, sear the wrapped oysters, turning to crisp up the ham on all sides, about 4 minutes per side.
• Place the crisped oysters back into the bottom halves of the oyster shells and place a dollop of the chipotle mayonnaise on each.
• *RAW EGG WARNING
• Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.

ROASTED ASPARAGUS WRAPPED IN SERRANO HAM

Steps:

• Preheat the oven to 425 degrees F. Lightly grease a baking sheet with canola oil spray.
• Lay a slice of ham on a work surface. Place a stalk of asparagus perpendicular to the ham, with the tip of the asparagus just higher than the top edge of the ham. Roll the asparagus on a diagonal, tightly wrapping the ham around the stalk as you go. (The ham should cover the entire stalk except for about an inch on the top and bottom ends.) Repeat with the remaining asparagus and ham.
• Place the asparagus, seam-side down, on the prepared baking sheet and lightly grease the tops with canola oil spray. Bake until the ham is crispy and the asparagus has softened and begun to char at the tips, about 15 minutes. Immediately pour the orange juice over the hot asparagus and season with salt. (The orange juice will almost completely evaporate on the hot baking sheet, but it will infuse the asparagus with orange flavor.)
• Transfer the asparagus to a serving plate and garnish with the orange zest. Serve immediately.

GRILLED SHRIMP WRAPPED IN SERRANO HAM

Steps:

• Peel and devein the shrimp, leaving tails on. Sprinkle with salt and pepper and coat in olive oil. (If using wooden skewers, soak in water for 30 minutes to prevent burning).
• Wrap each shrimp with a piece of ham, about two inches long, and skewer the shrimp so the ham is held securely around the shrimp. Place the skewers over a high temperature, grill and cook for 2 minutes per side, or until the shrimp is opaque. Serve immediately.

SERRANO HAM-WRAPPED TOMATOES

Steps:

• Cut 1 1/4 pounds medium ripe tomatoes into 1 1/2-inch-thick wedges; season with salt and pepper and sprinkle with 2 teaspoons white wine vinegar. Top each wedge with shaved Manchego cheese and wrap each with 1/2 piece thinly sliced serrano ham.