| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Niger |
Toohot06 |
4 |
servings |
INGREDIENTS
| 24 |
|
Raw oysters in their shells; scrubbed |
| 1 1/2 |
c |
Spicy Cocktail Salsa; see * Note |
| 1 |
sm |
Red onion; finely diced |
| 1 |
bn |
Cilantro; leaves only, chopped |
| 1 |
|
Lime; quartered |
| 4 |
|
Fried Tortilla Chips; see * Note |
INSTRUCTIONS
* Note: See the .Spicy Cocktail Salsa. and .Fried Tortilla Chips. recipes
which are included in this collection.
Place 4 martini glasses or wine goblets in the refrigerator to chill. Shuck
the oysters. Place 6 oysters, with their juice, in each chilled glass.
(Fresh, cleaned oysters can be reserved in the refrigerator for up to 6
hours.) Spoon the salsa into the glasses. Stir to combine. Sprinkle with
the diced onion and cilantro and serve with squeezed lime wedges and Fried
Tortilla Chips. This recipe yields 4 appetizer servings.
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken
From the TV FOOD NETWORK - (Show # TH-6174 broadcast 02-24-1997) Downloaded
from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
03-04-1997
Recipe by: Susan Feniger and Mary Sue Milliken
Converted by MM_Buster v2.0l.
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