MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Pork Rind Oyster Snacks
Categories: Seafood, Chilies, Pork, Citrus, Appetisers
Yield: 4 servings
1/4 c Minced pickled jalapenos
1/4 c Prepared horseradish
2 tb Ketchup
1 tb Mayonnaise
1 lg Jalapeno; in 24 rounds
Juice of 1 lemon
24 Fried pork rinds; (2"
- squares)
24 sm Shucked oysters
In a small bowl stir together the pickled jalapeños,
horseradish, ketchup, and mayonnaise. Refrigerate for a
minimum of 30 minutes before using and up to 3 days.
An hour before you plan on serving the roosters,
marinate the jalapeño slices in the lemon juice. Just
before serving, stir 1 tablespoon of that lemon juice
into the pickled jalapeño mixture.
To serve, place an oyster on top of a pork rind and
spoon a heaping teaspoon of the pickled jalapeño mixture
on top. Crown with a slice of jalapeño. Serve these
immediately because they get soggy very fast.
BY Vivian Howard
Yield: makes 24 roosters
RECIPE FROM:
https://www.saveur.com
Uncle Dirty Dave's Archives
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... I'm kind of apathetic about plastic cheese.
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