Chipotle Mayonnaise For Spiked Clams And Oysters Recipes

SPIKED CLAMS AND OYSTERS

Steps:

• Preheat a grill to medium-high (if using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 3 to 4 seconds). Pour tequila into a medium cast-iron skillet. Add clams and oysters; tightly cover skillet with foil. Transfer skillet to grill.
• Cook oysters and clams until they open (check frequently after 8 minutes, lifting corner of foil with tongs). Using tongs, transfer clams and oysters, as they open, to serving bowls; continue to cook until all oysters and clams are open, up to 5 minutes more. (Discard any that remain closed.) Serve with chipotle mayonnaise and sauces.

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.

HOMEMADE SPICY CHIPOTLE MAYO

Steps:

• Place all ingredients in order listed in a wide mouth jar. Place immersion blender in the bottom of the jar over the egg yolk and turn it on high. You will see the emulsion start and the oil will begin to thicken and turn off-white while it blends with the egg yolk.
• Slowly bring the immersion blender after about 30-45 seconds to make sure all the oil is incorporated. This should take no longer than 1 minute.
• Store in a glass jar in the fridge (the jar that you blend it in would work great with the lid)*. Mayo will keep until the expiration date on the eggs. Enjoy on your food of choice!

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.

WOOD-GRILLED OYSTERS IN CHIPOTLE VINAIGRETTE

Steps:

• 1. Prepare a hot fire in a grill.
• 2. To make the vinaigrette, whisk all the ingredients in a small bowl until well blended. Set aside. (Vinaigrette can be made up to 4 days ahead of time and stored, covered, in the refrigerator.)
• 3. Arrange the oysters in their half shells on a large baking sheet. Spoon about 1 teaspoon vinaigrette over each oyster and bring out to the grill. Add the wood chips to the coals or place the smoker box or packet close to a gas jet on a gas grill. When you see the first wisp of smoke, quickly arrange the oysters on the grill grate. Close the lid and grill for 3 to 5 minutes or until the edges of the oysters have begun to curl.
• 4. Arrange the oysters on plates or a platter and serve, passing extra vinaigrette at the table.

CHIPOTLE MAYONNAISE FOR SPIKED CLAMS AND OYSTERS

Steps:

• Process mayonnaise, chipotles, lime juice, cumin, and garlic in a food processor until smooth. Season with salt. If not serving immediately, refrigerate in an airtight container up to 4 days.