Rocky Mountain Oysters

LOL, Yes I am a Texan, No I havw not every atr these, but the people that have says they are delicious !!!

I for one am sure I will never know..<wink>

 

Rocky Mountain Oysters

Ingredients:

2 pounds bull testicles*
1 cup flour
1/4 cup cornmeal
1 cup red wine
salt
black pepper
garlic powder
Louisiana Hot Sauce
cooking oil**

*aka: calf fries, Rocky Mountain 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

Directions:

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 some 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 inch thick ovals. Sprinkle salt and pepper on both sides of sliced "oyster" to taste.

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, buy 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.

Homemade Summer Sausage

AWESOME.. yum

5 lb ground hamburger (no lean burger)
5 Tbsp liquid smoke (found near barbecue sauce)
5 Tbsp morton salt tender quick (found in dark blue bag in spice aisle)
2 Tbsp coarse ground pepper
2 Tbsp minced garlic
2 Tbsp mustard seeds

Directions:

In a large bowl, mix all ingredients with your hands like making meatloaf. 

Cover and Refrigerate 24 hours. 

Take out and knead one more time then make 4 (14x2 inch) logs. 

Put them on a cookie sheet with 1-2 inch sides. 

Bake at 300 degrees for 3 hours. 

Take out and wrap in wax paper with aluminum foil around that. 

Refrigerate until well chilled. 

Serve by slicing and eating alone or with crackers and cheese.

NOTE: When rolling logs into shape, make sure you knead the meat and form a tight log so there's no cracks forming while baking.

IF USING VENISON:

Venison is very lean. This recipe needs some fat in it so use 3 lbs venison and 2 lbs hamburger.

Chicken Fried Steak and Biscuit Sliders

1 can (16.3 oz) refrigerated Southern style biscuits (or homemade)
1 lb beef cube steak, cut into 8 pieces
1/2 teaspoon onion powder
Salt and freshly ground pepper to taste
1/2 cup Original Bisquick® mix
1 cup buttermilk
1 cup plain bread crumbs
1/2 cup vegetable oil
1 small onion, thinly sliced
2 tablespoons Original Bisquick® mix
1cup milk

Bake biscuits  as directed on can.

Meanwhile, season steak pieces on both sides with onion powder, salt and pepper. In 3 separate shallow bowls, place 1/2 cup Bisquick mix, the buttermilk and bread crumbs. Coat steak pieces on both sides with Bisquick mix, then dip in buttermilk and coat with bread crumbs.

In 12-inch nonstick skillet, heat oil over medium-high heat. Add steaks; cook 6 to 8 minutes, turning once, until thoroughly cooked. Remove from skillet to plate; cover with foil to keep warm.

In same skillet, cook onion over medium heat 5 to 7 minutes, stirring occasionally, until tender. In small bowl, stir together 2 tablespoons Bisquick mix and the milk until blended. Pour into skillet with onion. Cook 2 to 3 minutes, stirring frequently, until gravy is thickened.

Split warm biscuits in half. On each biscuit bottom, place 1 chicken fried steak. Spoon gravy over steaks; cover with biscuit tops.

Beer-Battered Jalapeño Bites

The following few recipes are more good old Texas Recipes :)

ENJOY !

2 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon table salt
1 bottle or can (12 oz) dark beer, chilled
Vegetable oil for deep frying
10 medium to large jalapeño chiles, cut into 1/4-inch rings
Coarse sea salt, if desired
1cup ranch dressing


In medium bowl, mix flour, baking powder, table salt and beer with whisk until smooth.

In 5-quart Dutch oven or heavy saucepan, heat 2 to 3 inches oil to 350°F. Working in small batches, dip jalapeño slices in batter. Fry in hot oil about 2 minutes or until golden brown. Drain on paper towels; sprinkle with sea salt.

Serve fried jalapeño bites warm with ranch dressing.