| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
|
Appetizer |
4 |
Servings |
INGREDIENTS
| 1 |
c |
Unsalted butter; room temp. |
| 16 |
md |
Fresh oysters; shucked, reserve shells |
| 1 |
c |
Dry white wine |
| 1/2 |
c |
Fresh lime juice |
| 1 |
tb |
Minced garlic |
| 3 |
tb |
Finely minced onion |
| 1/3 |
c |
Whipping cream (up to) |
| 6 |
|
Fresh Jalapeno chiles; cut crosswise in very thin slices; seeded |
| 1 |
ts |
Caribe (crushed N. New Mexico hot red chile) |
INSTRUCTIONS
Preheat oven to 375. Using some of the butter, generously grease a 9-inch
square baking pan. Place oysters in pan and set aside. In a medium, heavy
saucepan, combine wine, lime juice, garlic and onion. When mixture just
begins to bubble, reduce heat, simmer gently, uncovered, until mixture is
reduced to about 1/4 its original volume. Whisk in cream and remaining
butter until butter is completely incorporated. Taste and adjust
seasonings. Spoon sauce over oysters and bake about 6 minutes or until
edges of oysters just begin to curl. Spoon each oyster into a half-shell
then decorate with jalapeno slices and a sprinkle of cribe. Serve
immediately, or keep hot in a warm oven or on a warming tray until ready to
serve. Makes 16 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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