| CATEGORY |
CUISINE |
TAG |
YIELD |
| 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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