BajaNomad

the new clamato

willardguy - 12-16-2012 at 01:29 PM

theres a new clamato on the shelves that doesnt have a clam taste but has a mariscos taste. they both have enough sodium to kill a horse, but in my mind a healthy dose of your favorite alcohol neutralizes the salt;) I like it, it has a little picante thing going on. anyone tried it?

ok canada folks

captkw - 12-16-2012 at 01:41 PM

lets try some new ceasar's !!

David K - 12-16-2012 at 01:44 PM

Wow!:cool:

Loretana - 12-16-2012 at 03:44 PM

Que sabroso......the famous "Vuelve a la Vida" cocteles are well know hangover remedies and all around "Good Eats" on the western Mexican seafood coast.....




they bring you back to life! Sorry for the hijack, willardguy, I'm going to try it as soon as it hits Loreto....:yes:

durrelllrobert - 12-17-2012 at 08:49 AM

Quote:
Originally posted by Loretana
Que sabroso......the famous "Vuelve a la Vida" cocteles are well know hangover remedies and all around "Good Eats" on the western Mexican seafood coast.....




they bring you back to life! Sorry for the hijack, willardguy, I'm going to try it as soon as it hits Loreto....:yes:
Wow! That looks great even if you haven't been drinking.

Loretana - 12-17-2012 at 11:22 AM

Chef Roberto Santibanez

"VUELVE A LA VIDA"
SERVES 4–6


INGREDIENTS
3 bay leaves
1 head garlic, halved crosswise
1 lb. large shrimp, peeled and deveined
1 lb. cleaned calamari, bodies cut into half inch wide rings, tentacles halved lengthwise
12 oz. boneless, skinless red snapper filets,
¾ cup fresh lime juice
2 tsp. dried oregano, preferably Mexican
Kosher salt, to taste
1 lb. plum tomatoes, cored, seeded, and finely chopped
1 cup ketchup
1 cup tomato juice
1 cup pimiento-stuffed green olives
1 cup finely chopped cilantro
¼ cup Worcestershire
6 tbsp. olive oil
2 serrano chiles, stemmed and thinly sliced
1 habanero or Scotch bonnet chile, stemmed, seeded, and minced
1 medium white onion, finely chopped
16 small oysters, shucked, juices reserved
16 small clams, shucked, juices reserved
2 avocados, thinly sliced
Saltine crackers, for serving


INSTRUCTIONS
1. Bring bay leaves, garlic, and 8 cups water to a boil in a 4-qt. saucepan. Add shrimp; cook until pink, about 2 minutes. Transfer to a cutting board, and cut into 1/2 inch pieces; set aside in a bowl. Add calamari bodies and tentacles to boiling water; cook until just cooked through, about 1 minute. Drain and transfer to bowl with shrimp; set aside. In another bowl, combine snapper, half the lime juice, and oregano; season with salt and let sit until fish is opaque, about 20 minutes. Drain and set aside.

2. In a bowl, whisk together remaining lime juice with tomatoes, ketchup, tomato juice, olives, cilantro, Worcestershire, oil, serrano and habanero chiles, and onion; add reserved shrimp and calamari, snapper, and oysters and clams with their juices, and fold gently to combine. Season with salt. Serve seafood c-cktail in large goblets or bowls, with slices of avocado and Saltine crackers on the side.

[Edited on 12-17-2012 by Loretana]

[Edited on 12-18-2012 by Loretana]

willardguy - 12-17-2012 at 08:53 PM

holy moly does that sound delicious! :o

Mulegena - 12-17-2012 at 10:56 PM

The new Clamato...

husband loves it as do others, apparently, as it sold out in the markets over the weekend