Picante pesto-topped oysters
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅓ | cup | Grated Romano cheese |
| 3 | larges | Fresh green chiles; parched; peeled, seeded |
| 2 | Dried Chinese hot red chiles | |
| 4 | Cloves garlic | |
| ¼ | cup | Pinon nuts (pine nuts) |
| 3 | tablespoons | Grated Parmesan cheese |
| 3 | tablespoons | Chopped fresh cilantro |
| Fresh grated nutmeg to taste | ||
| ½ | cup | Unsalted butter; melted |
| 3 | cups | Rock salt (as needed) |
| 16 | larges | Oysters on half-shell |
| 2 | Limes; cut lengthwise in 6 wedges | |
| 2 | teaspoons | Caribe (crushed N. New Mexico hot red chile) |
Directions
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, .