| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
6 |
servings |
INGREDIENTS
|
|
Kosher salt |
|
|
About 2 tablespoons chipotle paste; (recipe below) |
| 2 |
|
Dozen freshly shucked oysters on the half shell |
| 1 |
tb |
Olive oil |
| 1 |
cn |
(7-oz) chipotle chiles en adobo |
| 2 |
tb |
Corn oil |
| 3 |
lg |
Garlic cloves |
| 2 |
ts |
Ground coriander |
| 1 |
ts |
Thyme |
| 1 |
ts |
Freshly ground black pepper |
INSTRUCTIONS
CHIPOTLE PASTE
From Zarela Martinez
6 to 8 first course servings
1. Preheat broiler. Spread a thick layer of kosher salt on a large
rimmed baking sheet. Spoon or brush about 1.4 teaspoon chipotle paste
on each oyster and arrange oysters on the bed of salt. Drizzle the
oysters with olive oil. Refrigerate for at least 15 minutes and up to
1 hour.
2. Broil the oysters for 3 to 4 minutes, or until the edges just
start to curl. Serve immediately.
Chipotle Paste (makes about 1 cup):
In a food processor, combine all the ingredients and process until
blended but still slightly chunky, about 1 minute. (The paste can be
refrigerated, tightly covered, for up to 3 weeks.)
Posted to CHILE-HEADS DIGEST by Suzanne <suz@avana.net> on Sep 27,
1999, converted by MM_Buster v2.0l.
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