| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Appetizer | 7 | Servings | ||
INGREDIENTS
| 1 | Cucumber; 2 inches diameter, 5-6 inches long | |
| Kosher or sea salt | ||
| 1 | cn | Smoked oysters; drained |
| 1 | ts | Fresh lime juice |
| 2 | tb | Mayonnaise |
| 1 | ts | Dry mustard |
| 7 | sl | Thin; firm-textured white bread |
| Mayonnaise | ||
| 2 | ts | Ground pure New Mexico hot red chile |
INSTRUCTIONS
Slice ends from cucumber, score sides with tines of a fork. Cut 28 perfect, very thin slices from cucumber, save remainder. Sprinkle a large, flat, paper-towel-lined plate well with salt. Carefully place cucumber slices in single layer on salt, cover with another layer of paper towel. Weigh down with plate & let stand 2 hours at room temperature. Rince slices & pat dry. In food processor or blender combine oysters, lime juice, 2 Tbs mayonnaise, mustart, hot pepper sauce & remaining cucumber cut in chunks. Process until well chopped but not pureed. Use biscuit or cookie cutter, cut 28 small rounds of bread; spread each with mayonnaise, then with oyster mixture. Cut each cucumber slice almost in half, roll each half around index finger, 1 half-round forward, one backward & place atop each canape. Sprinkle with ground chile. Makes 28 appetizers. 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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