ALL NATURAL SOUTHWESTERN AND MEXICAN INGREDIENTS AVAILABLE
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The complete book of all the Mexican regional recipes taught in the award winning Fairmont-Princess Cooking School in Scottsdale. Has such favorites as Rellenos en Nogado, Pollo Cauchate, Mayan Chilaquiles and the luscious Tres Leches. cake.Ebook $2.99.
This dish can be served as either an appetizer or a light meal when accompanied by hearty grilled vegetables and crusty bread. It is a perfect appetizer to serve while the grill is heating or another food is cooking.
Yield: 6-8 servings
48 clams in the shell, rinsed About 1 Tablespoon oatmeal, cornmeal or bread crumbs 1/3 cup butter, melted 1/4 cup parched, peeled and minced green chile 1 teaspoon grated lime zest 3 Tablespoons cilantro, coarsely chopped
1. Soak clams in cold water with a sprinkle of oatmeal for 30 minutes to remove sand - clams exchange sand for oatmeal. Mix together butter, chile, lime zest and cilantro.
2. Preheat grill to medium or 350F (175C) if not already hot. Place rack 4 to 5 inches above heat. Place clams on rack and grill until they open. Discard any that do not open. It's best to just eat these with the butter, as they open, right off the grill.
Note: You can substitute fresh oysters if you wish.