INGREDIENTS

INSTRUCTIONS

In a mortar and pestle or a coffee grinder reserved for grinding spices,
combine the cumin, cloves, allspice, and peppercorns. Grind until cracked
but not pulverized, then transfer to a small dish and add the bay leaves,
oregano, and cinnamon. In a large heavy skillet, heat the olive oil over
medium heat. Add the onion and carrots and cook, stirring occasionally,
until the onion is softened, about 5 minutes. Stir in the garlic and chiles
and cook for 2 minutes more. Add the vinegar, fish broth, and all the
spices to the pan, cover and reduce the heat to medium-low. Simmer for 10
minutes. Transfer to a glass bowl and let stand at room temperature for 1
to 2 hours, for the flavors to marry. When ready to serve, return the
mixture to the skillet and add the oysters. Over medium-low heat, bring the
mixture just up to a gentle simmer and let the oysters cook very gently for
about 3 minutes (the oysters are done when the edges curl and they turn
almost white do not overcook). Remove from the heat and adjust the
seasonings, adding more salt and vinegar if desired. Remove the bay leaves
and cinnamon stick and serve in deep bowls, scattered with the fresh
cilantro. This recipe yields 4 to 6 servings.
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken
From the TV FOOD NETWORK - (Show # TH-6235 broadcast 04-04-1997) Downloaded
from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
04-16-1997
Recipe by: Susan Feniger and Mary Sue Milliken
Converted by MM_Buster v2.0l.

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