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Oysters
12 ounces Queso Quesadilla pre-sliced, cut in strips
24 Oysters, shucked, shells cleaned and reserved
Rock Salt
Chipotle Sauce
15 Roma Tomatoes
3 medium Onions
3 Tablespoons Garlic, minced
2 teaspoons dried Oregano
2 cups Cilantro, chopped
3 Limes, juice
5 Chipotle Chilies in adobo, canned
Salt and Pepper to taste
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Oysters Veracruz:- Poach the oysters for approximately 1 to 1 1/2 minutes. Refresh in an ice bath and drain well. Put the oysters back in their shells, with 1 Tbsp. of the Chipotle sauce and top with the cheese. Spread rock salt on a sheet pan and layer oysters. Roast until cheese has melted.
Chipotle Sauce:- Toss the tomatoes in vegetable oil and preferably grill the onions, sliced 1/2″ thick and the tomatoes, over Mesquite coals. The tomatoes should have charred skins (if not grilling, char tomatoes skins in a very hot skillet and then add the onions with some vegetable oil to a hot sauce pan) Add garlic and continue to cook for about 2 minutes. Add the oregano, cilantro, and the chilies, which have been rinsed and cleaned of their veins, and seeds and cook slowly, covered, for about 20 minutes . Let cool and then puree in the blender, adding the lime juice and salt and pepper to taste. For spicier sauce, add some of the adobo from the canned chilies.
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