Tuesday, February 13, 2007

I'm cringin while I'm postin this.... somthin fer all you Testicle Connoisseur's out thar..

Well Sir...I gotta thank my good ol amiga, Missy Buster out in Chanute, Kansas fer this here...er...ah...recipe?

Now Missy Buster...knowin ya like I do...I just knows that you was just a laughin, gigglin and a snortin the whole time you was sendin me this here..questionable delight..

By the way...give my regrets...er...I mean regards to yur hubby John fer me....

Crabby Bull's Balls

2 pounds bull testicles
1 cup flour
1/4 cup cornmeal
1 cup red wine
salt, pepper, garlic powder to taste
Louisiana Hot Sauce
hog lard (cooking oil can be substituted)

Split the tough skin-like muscle that surrounds each "oyster." (use a sharp knife) You can also remove the skin easily if the "oysters" are frozen and then peeled while thawing. Set into a pan with enough salt water to cover them for one hour to remove some of the blood and drain.

Transfer 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 slice into this dry mixture. Dip into milk. Dip into dry mixture. Dip into wine quickly (repeat the procedure for a thicker crust).
Place into hot cooking oil.

Add Louisiana Hot Sauce to cooking oil (it'll sizzle some, so be careful!). Cook until golden brown or tender, and remove with a strainer (the longer they cook, the tougher they get).

I'm still squeezin my legs t'gether and wince'n....