March 31 - National Oysters on the Half Shell Day

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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

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