Frog Stitchin and Hillbilly Vittles

I was just a sittin in my perty little Creation Station and cominson to stitch up some of them thar diamonds when I thunked, "Hillbilly, you gotta go share some good vittles on your blog." It has been right nar forever since I did any sharin of vittles with you uns.

I got the hankerin to fry up some frog legs first of all, cuz you know what? I had to do some good ol' frog stitchin on that first diamond. You all do be knowin what frog stitchin are don't ya? You know..."Rip it, Rip it, Rip it". Yep. I be better at frog stitchin than I be at any other kind of stitchin. I mean my name should be "Hillbilly Tonya--Frog Stitcher Extraordinaire" (I liked that name so much that I done made me a little button. You can steal it ifn ya want to.)

But then whilst I were a frog stitchin away, I thunked about each of you all, and I realized you uns be pure ol high class peoples. Some simple vittles o' frog legs just are not proper for the likes of you. So I picked you out a recipe saved for rare, special occasions. Somethin' that we here in the hills are Nuts about, I hope that you all be enjoyin a batch of these on your next big dinner occasion.

Mountain Oysters

Image source

Recipe courtesy of Food.com

• 2 lbs bull testicles (calf, lamb, sheep, or turkey testicles can also be used)
• 2 tablespoons salt
• 1 tablespoon vinegar
• 1 cup flour
• ¼ cup cornmeal
• 1 cup red wine
• salt
• pepper
• garlic powder
• bottled hot sauce
• cooking oil (for frying) or fat (for frying)

Directions:

1. 1
   Split the tough skin-like muscle that surrounds each "oyster" (use a sharp knife). You can also remove the skin easily if the meat is frozen and then peeled while thawing.
2. 2
   Soak in a pan of salt water one hour; drain.
3. 3
   Transfer to a large pot and add enough water to float the meat.
4. 4
   Add the vinegar to the pot.
5. 5
   Parboil, drain and rinse.
6. 6
   Let cool and slice each oyster into 1/4 inch thick ovals.
7. 7
   Sprinkle salt and pepper on both sides of sliced oyster to taste.
8. 8
   Combine flour, cornmeal and some garlic powder to taste.
9. 9
   Roll each slice into flour mixture.
10. 10
    Dip into milk.
11. 11
    Roll again into flour mixture.
12. 12
    Dip into wine.
13. 13
    (repeat the procedure for a thicker crust).
14. 14
    Fry in hot oil or fat seasoned with the bottled hot sauce to taste (be careful, it will sizzle when you add the hot sauce); fry until golden brown.
15. 15
    Drain on paper towels.
16. 16
    Serve with cocktail sauce if desired.

Read more: http://deep-fried.food.com/recipe/rocky-mountain-oysters-28386#ixzz1oCG44