Posted by cheyenne on August 30, 03 at 13:59:14:
In Reply to: OT=Last offical BBQ/picnic weekend coming up...any new BBQ receipes? n/t posted by Ben on August 25, 03 at 12:20:50:
Rocky Mountain Oysters on the Half Shell
Bon Apetit!
A specialty of our cousins in Texas; most definitely not for the faint-hearted! Eating this recipe supposedly guarantees you'll live to a 'ripe old age' - we'll let you be the judge of that!
Ingredients:
•1 - 2 pounds bull testicles (aka Rocky Mountain Oysters or calf fries). You may substitute turkey or sheep testicles,(or in my part of the country, antelope balls) depending on your preference and your butchers’ ability to provide •1 cup flour •1/4 cup cornmeal •1 cup red wine •salt, pepper •1/4 teaspoon garlic powder •1/2 teaspoon paprika •Cooking oil (pure hog lard is the best but that may be replaced with a mixture of 60% peanut oil and 40% vegetable oil if you happen to be out of hog lard) •1/2 litre of whiskey (to be taken neat, prior to trying your new recipe!)
Steps:
1.With a razor sharp knife, slit the tough muscle that surrounds each 'oyster' and remove the skin 2.Place the 'oysters' in saltwater (enough to cover) for one hour. This helps to draw out some of the blood... 3.Drain and put the 'oysters' into a large pot 4.Add a tablespoon of vinegar and enough water to make the 'oysters' float 5.Parboil, drain and rinse 6.Let them cool for 10 minutes, then slice each 'oyster' into 1/4 inch thick ovals 7.Sprinkle both sides of the ovals with salt and pepper 8.Mix the flour, cornmeal, garlic powder and paprika in a bowl. 9.Roll each oval into this mixture and dip into milk 10.Dip again into the dry mixture and then quickly dip them in the wine (repeat this procedure if you would like a thicker coating) 11.Add 6 - 8 drops Louisiana Hot Sauce to the cooking oil and heat until it's just about ready to smoke 12.Add 6 - 8 drops Louisiana Hot Sauce to the oil 13.Place each 'oyster' into the hot cooking oil and fry until golden brown and tender. NB: Avoid over-cooking: the longer the 'oysters' are cooked, the tougher they will get 14.Remove from the oil with a wire mesh strainer
To serve: place on a real oyster shell with a sprig of parsley and a wedge of lemon. Chase with a beer (or the remainder of your whiskey!). Enjoy!