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.

GREEN JUICE MARTINI



Green Juice Martini image

Provided by Food Network

Categories     beverage

Time 20m

Yield 4 cocktails

Number Of Ingredients 9

1 cup fresh parsley leaves
1 cup trimmed kale
1/2 cup lemon juice
1 tablespoon grated fresh ginger
5 sticks celery
2 green apples, cored
1 cucumber
8 ounces gin, preferably Hendricks
Favorite bitters, for garnish, optional

Steps:

  • For the green juice: Add the parsley, kale, lemon juice, ginger, celery, apples, cucumber and 1 cup water to a blender and blend until smooth. Strain through a cheesecloth or coffee filter-lined wire mesh strainer. (Green juice keeps, refrigerated in an airtight container, for up to 1 week.)
  • For the martini: Add the gin and 8 ounces green juice to a shaker filled with ice (save the remainder for another use). Shake vigorously and strain into 4 martini glasses. Add 2 dashes of your favorite bitters to each glass, if using.

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