Subj : 3/31 Nat Half-shell Day 1
To   : All
From : Dave Drum
Date : Tue Mar 29 2022 07:22:00

March 31 - National Oysters on the Half Shell Day

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
 
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