| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains | Chinese | Appetizer | 4 | Servings |
INGREDIENTS
| 1/3 | c | Grated Romano cheese |
| 3 | lg | Fresh green chiles; parched; peeled, seeded |
| 2 | Dried Chinese hot red chiles | |
| 4 | Cloves garlic | |
| 1/4 | c | Pinon nuts (pine nuts) |
| 3 | tb | Grated Parmesan cheese |
| 3 | tb | Chopped fresh cilantro |
| Fresh grated nutmeg to taste | ||
| 1/2 | c | Unsalted butter; melted |
| 3 | c | Rock salt (as needed) |
| 16 | lg | Oysters on half-shell |
| 2 | Limes; cut lengthwise in 6 wedges | |
| 2 | ts | Caribe (crushed N. New Mexico hot red chile) |
INSTRUCTIONS
Preheat oven to 400. Set aside 2 TBS Romano cheese. In a food processor or blender, combine remaining Romano, green & red chiles, garlic, pinon nuts, Parmesan, cilantro & nutmeg. Process until pureed. With motor running, add butter in a thin stream, processing until well blended. Line 4 pie plates or rimmed ovenproof plated with rock salt. Place 4 oysters atop salt in each plate; top each oyster with a spoonful of chile pesto. Bake 6-8 minutes or until pesto is bubly. Remove oysters from oven; sprinkle evenly with reserved 2 TBS Romano cheese. Broil just until cheese is melted. Garnish each serving with 3 lime wedges, rubbing center of each wedge in caribe. Makes 4 servings. (See 'Parched Peppers' recipe to make them) From the <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3 (0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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