The Market Report

Laura Avery chats with Mary Sue Milliken, co-owner of Border Grill and Ciudad restaurants, about home cooking. When New Year's Eve rolls around she stocks up at the Carlsbad Aquafarm stand at the farmers market to pick up fresh oysters and clams.

Clam and Onion Dip

Mary Sue Milliken and Susan Feniger

Hip and Traditional Oysters

To shuck oysters, wash under cold, running water and scrub with a stiff brush to remove any surface sand, especially around the seam. With a towel in the palm of your hand to protect it, press shell against a work counter. In the pointy end of the oyster, insert tip of oyster knife, gently twist to break seal, and run knife around edges until shell opens. Discard empty top shells. Dab oyster with tip of wet towel to remove any bits of broken shell or sand. If necessary, clean further with a pastry brush dipped in icy salted water. Shucked oysters may be kept, covered with a wet towel, in the refrigerator up to an hour.

Red Wine Vinegar Salsa

6 shallots, peeled and sliced

Chunky Tomatillo Salsa

Blood Orange Jalapeno Margarita

Serves 4

Run lime wedge halfway around rim of 4 martini glasses and dip into sugar. Set aside.

Blood Orange Jalapeno Infused Tequila

Candied Jalapenos