Recipe - Picante Pesto-Topped Oysters

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

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 68
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 0895866463
(0895865424 paperback). Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.