| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Niger |
Appetizer |
8 |
Servings |
INGREDIENTS
| 1/2 |
c |
Spicy cocktail salsa (see recipe); or bottled cocktail sauce |
| 2 |
ts |
Freshly grated horseradish |
| 8 |
|
Fresh; shucked oysters, cut into 3/4-inch pieces if very large |
INSTRUCTIONS
Date: Sun, 10 Mar 1996 08:45:56 -0600
From: Judy Howle <howle@EbiCom.net>
Here are some interesting recipes I found today on the WWW. Susan Feniger
and Mary Sue Milliken of CITY and Border Grill restaurants in Los Angeles
share their own special, exotic, mostly-Mexican cuisine with viewers on Too
Hot Tamales. (TV FOOD NETWORK) http://www.foodtv.com/reclist.htm#spice
In a glass bowl, mix the salsa and the horseradish together. (If you are
using bottled cocktail sauce, add the juice of 1 lime.) Place a teaspoon of
the salsa in the bottom of each of 8 chilled shot glasses, top with an
oyster, and spoon another tablespoon of the sauce on the top. Serve at
once. Yield: 8 servings
CHILE-HEADS DIGEST V2 #265
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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