MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Rocky Mountain Oysters On the Half Shell
Categories: Offal, Exotic, Beef, Chilies
Yield: 6 Servings

2 lb Bull testicles *
1 c Flour
1/4 c Cornmeal
1 c Red wine
Salt & black pepper
Garlic powder
Louisiana Hot Sauce
Oil **

* AKA: calf fries, Sandbank Oysters (sheep or turkey
testicles may be used also).

** Pure hog lard is the best, but a mixture of 60%
peanut oil and 40% vegetable oil will do.

With a very sharp knife, split the tough skin-like
muscle that surrounds each "oyster." Remove the skin.
Set "oysters" into a pan with enough salt water to
cover them for one hour (this takes out most of the
blood). Drain.

Transfer "oysters" to large pot. Add enough water to
float "oysters" and a generous tablespoon of vinegar.

Parboil, drain and rinse. Let cool and slice each "oyster"
into 1/4" thick ovals. Sprinkle salt & pepper on both
sides of sliced "oyster".

Mix flour, cornmeal and some garlic powder to taste in a
bowl. Roll each "oyster" slice into this dry mixture. Dip
into milk. Dip into dry mixture. Dip into wine quicky (you
may repeat the procedure if a thicker crust is desired).

Place each "oyster" into hot cooking oil.

Add Louisiana Hot Sauce to cooking oil (go wild with it,
but watch out for repercussions - hot splashes). Cook
until golden brown or tender, and remove with a wire mesh
strainer (the longer they cook, the tougher they get).

Serve in one of those cardboard beer cartons that four six
packs come in, layered with paper towels.

Eat 'em, don't wait for nothin'! Chase with beer.

Variations include serving cooked "oysters" on a real
oyster half shell with a sprig of parsley and a few drops
of lemon juice.

Serves six

Recipe By: Texas on the Halfshell

From: http://www.recipesource.com

Uncle Dirty Dave's Archives

MMMMM

... If you combine good flavors, food turns into an symphony of taste
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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Lyonnaise Oyster Stew
Categories: Soups, Seafood, Dairy, Cheese
Yield: 6 Servings

1 1/2 lb Leeks
1 1/2 lb Potatoes
2 tb Butter
6 c Water
8 oz Cheese; shredded *
1/4 c Oil
1 tb Butter
3 c Bread cubes
1 c Heavy cream
1/8 ts Nutmeg; ground
1 pt Oysters; w/liquor
1/4 c Parsley; chopped

* Gruyere or Emmenthaler are preferred.

Trim off root ends and most of green part of leeks.
Reserve white part plus a small part of green. Split in
half and rinse thoroughly between leaves. Cut leeks
lengthwise into thin strips and then crosswise into very
small cubes. There should be about 5 cups. Peel potatoes
and cut them lengthwise in half. Cut each half crosswise
into very thin slices. There should be about 4 cups.

Heat butter in a large saucepan and add chopped leek.
Cook, stirring often, about 5 minutes. Add potatoes and
water and bring to boil. Salt and pepper to taste.
Simmer 20 minutes. Drain in colander, reserving liquid
and solids.

Heat oil and butter in heavy skillet and add bread
cubes. Cook, stirring, until cubes are golden brown.
Drain in sieve.

Process leek and potato solids thoroughly while adding
small amounts of reserved cooking liquid. Add only
enough liquid to make a fine puree. Combine puree with
remaining liquid in saucepan and bring to simmer. Add
cream and salt and pepper to taste. Add nutmeg and heat
thoroughly. Add oysters with their liquor and cook
briefly, just until oysters curl.

Serve sprinkled with parsley, with croutons and cheese
on the side.

From: http://www.recipesource.com

Uncle Dirty Dave's Kitchen

MMMMM

... When you hear "fermentation" do you think of alcohol or spoilage?
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