Serrano Ham Wrapped Oysters With Chipotle Mayonnaise Recipes

CHIPOTLE MAYONNAISE

Steps:

• Place the mayonnaise, chipotle pepper, adobo sauce, lime juice, and 1 1/4 teaspoons salt in the bowl of a food processor fitted with the steel blade. Process until smooth. Refrigerate for up to a week.

MANGO WEDGES WRAPPED IN SERRANO HAM

Steps:

• Combine salt, paprika and pepper, mix well and sprinkle lightly on mango wedges.
• Wrap a slice of the Serrano Ham (can use Prosciutto) around each wedge.
• Arrange wedges on a platter or on individual plates and garnish with shavings of Manchego cheese.
• Number of serving dependent on how large your mangoes are and how many wedges you choose to make.

GRILLED OYSTERS WITH CHIPOTLE BUTTER

Steps:

• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Place butter in a small bowl. Stir in chipotle pepper and set aside.
• Grill oysters for 4 minutes. Transfer oysters to a plate. Spoon chipotle butter over the oysters and serve.

CORNMEAL-FRIED OYSTERS WITH CHIPOTLE MAYONNAISE

Steps:

• Fried Oysters:.
• Combine cornmeal, flour, paprika, thyme, salt and pepper in a dish. Toss oysters in cornmeal mixture.
• Heat enough oil to film base of skillet on high heat. When oil is very hot, add oysters, but do not crowd pan. Sauté for about 1 to 2 minutes or until coating is browned. Remove immediately to serving dish. Add more oil as needed to fry remainder. Serve with Chipotle Mayonnaise (recipe follows).
• Chipotle Mayonnaise:.
• Combine mayonnaise, chipotle peppers and adobe sauce. Season with salt and stir in coriander.

MUSSELS WITH SERRANO HAM

Steps:

• Cook mussels in a dry 3- to 4-quart deep heavy pot, tightly covered, over moderately high heat until mussels just open wide, checking frequently after 3 minutes and stirring once, then re-covering tightly. Transfer opened mussels to a shallow baking pan using a slotted spoon. (Discard any mussels that remain unopened after 8 minutes and reserve any mussel liquid remaining in pot.) When cool enough to handle, detach mussels from shells and reserve (with any juice). Separate mussel shells, reserving half of shells and discarding remainder.
• Whisk together oil, vinegar, mustard, garlic, salt, and pepper in a large bowl, then add ham, almonds, piquillo peppers, parsley, and mussels (without shells) with 3 to 4 tablespoons of reserved juice and toss until mussels are coated. Spoon 1 mussel with some of dressing into each reserved shell and serve immediately.

SERRANO-HAM-WRAPPED YELLOWFIN TUNA WITH ROMESCO SAUCE

Steps:

• Cover chiles with boiling-hot water and soak until softened, about 30 minutes.
• Put oven rack in middle position and preheat oven to 400°F.
• While chiles soak, toss onion and garlic with 1 tablespoon olive oil in a shallow baking pan, then spread out evenly and roast until golden, 15 to 20 minutes. Stir in almonds and bread cubes and roast until almonds are golden, about 10 minutes. Cool in pan on a rack.
• Drain soaked chiles in a sieve set over a small bowl and reserve soaking water. Discard stems and seeds.
• Blend soaked chiles (use caution when blending hot liquids), roasted bread mixture, piquillo peppers, paprika, vinegar, extra-virgin olive oil, and salt until smooth, adding reserved chile water, 1 tablespoon at a time, to thin to desired consistency.
• Sprinkle tuna all over with salt and pepper and tightly wrap middle of each piece with a slice of serrano ham (ends of tuna will be exposed).
• Heat 1 tablespoon olive oil in a 12-inch heavy skillet over high heat until just smoking, then sear tuna, turning over once, until ham is golden brown and crisp but tuna is still very rare in center, about 3 minutes total.
• Serve tuna with sauce.