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Dairy, Grains Chinese Appetizer 4 Servings

INGREDIENTS

1/3 c Grated Romano cheese
3 lg Fresh green chiles; parched; peeled, seeded
2 Dried Chinese hot red chiles
4 Cloves garlic
1/4 c Pinon nuts (pine nuts)
3 tb Grated Parmesan cheese
3 tb Chopped fresh cilantro
Fresh grated nutmeg to taste
1/2 c Unsalted butter; melted
3 c Rock salt (as needed)
16 lg Oysters on half-shell
2 Limes; cut lengthwise in 6 wedges
2 ts Caribe (crushed N. New Mexico hot red chile)

INSTRUCTIONS

Preheat oven to 400. Set aside 2 TBS Romano cheese. In a food processor or
blender, combine remaining Romano, green & red chiles, garlic, pinon nuts,
Parmesan, cilantro & nutmeg. Process until pureed. With motor running, add
butter in a thin stream, processing until well blended. Line 4 pie plates
or rimmed ovenproof plated with rock salt. Place 4 oysters atop salt in
each plate; top each oyster with a spoonful of chile pesto. Bake 6-8
minutes or until pesto is bubly. Remove oysters from oven; sprinkle evenly
with reserved 2 TBS Romano cheese. Broil just until cheese is melted.
Garnish each serving with 3 lime wedges, rubbing center of each wedge in
caribe. Makes 4 servings. (See 'Parched Peppers' recipe to make them)
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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