Fried - Oyster Nachos

peanut oil for frying

12 fresh raw oysters

buttermilk for dredging

flour for dredging

1/2 cup salsa

12 large tortilla chips (round shape prefered)

pour oil in smalll skillet to depth of one inch and heat to 375 degrees

put buttermilk and flour in 2 shallow bowls, soak the oysters in the buttermilk, then dip them into flour.

fry each about a minute, until lightly brown.

transfer oysters to paper towel to drain.

put a teaspoon of salsa on each chip. then the fried oyster

serve immediately.

makes 12 nachos

I originally posted this in the thanksgiving conversation, but Rebel asked about me posting it here.

So here it is...the explination of a brine for a turkey (or whatever):

Basic brine:

(the only things necessary in a brine is to reproduce saltwater to soak the turkey in....however, I like to add to it, since it has a marinating effect...but the salt is sucked into the meat, which helps hold in the moisture and keep the bird nice and juicy)

1.  1 cup of salt (I use half a cup of seasalt and half a cup of regular salt.

2.  1 gallon of water

(the salt can be cut back slightly or more water added if one of worried about sodium...but hell...it's thanksgiving!  That is really all a basic brine is......stirred up to make into saltwater....however, most people (including myself) also add the following type of things.....)

3.  Favorite extras (favorite extras is VERY vague.....let me explain.  Some people add cyanne pepper, other people add beer,  Some add Orange Juice (just enough to color the brine orange), some add brown Brown sugar.  Mix and match with these things...try what sounds like a nice enhancement to the flavor...because the brine is definatively just the salt and water)  I personally add:  Orange Juice or Pineapple Juice, Zaterans (salt free), garlic powder, and onion powder...sometimes a little liquid smoke...but none of this is measured....just add what sounds good since this is a bit of serendipity.

Stir that stuff until the salt is COMPLETELY dissolved in the water, and submerge your Turkey in it overnight.  The next day, before preparing your bird for cooking, WASH the entire turky off.  The brine doesn't need to stay ON the turkey...it is already IN the meat.  Then prepare as normal. 

(OTHER STUFF I DO TO MY TURKEY:I usually peel back the skin, smear butter over the meat excessively, cuts slits in the breast and slide butter into the slits...sprinkle with seasoning....then pull meat back on and pin meat down with small toothpicks. 

I then INJECT the turkey with a injector of seasoning and butter (you'll see these in the store).  TRy a baking bag to keep the turkey moise, or use an injector that won't melt so you can inject the turkey every hour or so.  Juicy...and vein-clogging GOOD!

You might have a heart attack....but it is the best bird EVER!)

Good to know if anyone ever googles "OTHER STUFF I DO TO MY TURKEY", they'll end up right here.

(Hopefully, I mean.  I wasn't brave enough to check.)

snowball cake

what ya need: 1 pkg.( 2 layer size) devil's food cake mix

1 pkg. (8 oz.) Philladelphia cream cheese, softened

1 egg

1 TBSpoon granulated sugar

1pkg. (3.4 oz.) jell-o vanilla flavored instant pudding

1/4 cup powdered sugar

1 cup cold milk

1 tub (8 oz.) cool whip topping , thawed

1 cup baker's angel flake coconut

Make It: heat oven to 350 degrees, I heated up to 325 degrees.

Prepare: cake batter, in 2 - 1/2 qt. ovenproof bowl, as directed on pkg. scrape side of bowl.

Beat: cream cheese, egg, & granulated sugar until blended; spoon into center of batter in bowl.

Bake: I bake at 325 degrees for around an hr. or over a bit.

Meanwhile, beat the dry pudding mix, powdered sugar & cold milk in medium bowl with whisk, for a couple of min. then stir in the cool whip.

refrigerate until ready to use.

place cake on plate; frost w/pudding mixture, cover with coconut.

KEEP REFRIGERATED and ENJOY when it's time to slice and to taste!!!!

this recipe, I wanted to check out. so I hope my family and friends will love it!

Just wondering what are ya servin up for Christmas Dinner?

I will be cookin for sure, on my list, prime rib, mashed potatoes, gravy, I'd rather have au gratin potatoes, might as well serve that up as well! green bean cassarole, salad and plenty of rolls. for dessert. homemade coconut cream pie was requested so that's what I will bake.

Anyone tasted trout? just wonderin,  never tried trout,I tasted perch  does it taste the same? in the mood for perch. sand bass, dont like sand bass but I do like tilapia,please name what fish ya like to eat and how to prepare it,how to cook it. cooked spicey rice would be a good side dish. catfish, oh yeh!!!! lightly. but from time to time throw in the french fries and hush puppies! dang! gotta add the coleslaw!!!!! the works!

Ice Coffee, well Texas heat heh yeah heatin up a tad, I love Ice coffee!  just a differnt thang other than a hot cup of coffee :)

brew your fave coffee, black, cool, pour it in ice cube tray, freeze it. then brew the same or whatever brand coffee ya like and let cool. pour cool coffee liquid in mug then add the coffee ice cubes, depends how many ya want , then add any cream or sweetner to your taste, ENJOY!!!!

one or 2  cup servings is max for me. I love water, and yepper v8 juice, long with other yummy  things that combines into juice, so gimme some good juice recipes!!! not alot of sugar/salt just ya know, tryin to keep healthy.

anyone loves onions? got a good recipe I wanna try, will post later :)

Bacon - Onion Dip : makes 1 1/4 cups

1 (8 oz.) container sour cream

1/2 c. cooked bacon

2 Tbsp. green onions (sliced)

3 Tbsp. buttermilk

1 Tbsp. horseradish

2 tsp. fresh lemon juice

1/4 tsp. pepper

1/2 tsp. salt

garnishes: chopped fresh chives, ground pepper

stir together 1st 8 ingredients, cover & chill till ready to serve (up to 24 hrs.)

garnish if desired.

what is your favorite food dish? mine right now is chili rellones de frijol con salsa de aguacate

(pablano chillies stuffed with refried beans served with guaca mole sauce. salsa) this recipe is soooo easy, to maka.  to me it is heh!!! just gotta make time and cook!!!!!! I will post the recipe later this weekend. I am cookin the beans right now, ;)

Tailgate Time

Bacon-Onion Dip

1 - 16 oz. container sour cream

1/4 cup cooked bacon

2 TBSP. sliced green onions

3 TBSP. buttermilk

1 TBSP. HORSERADISH

2tsp. fresh lemon juice

1/4 tsp. pepper

1/2 tsp. salt

Garneshes: chopped green chive and ground pepper

1. stir the 1st 8 ingredients. cover and chill until ready to serve. also try this twist!

add 1 4 oz. blue cheese pkg. crumbled blue cheese.

ENJOY!!!! and let the game begin!!!!!!!!!!!