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, .

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