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Rolled Oysters and Bubbling Over Cocktail

In this episode Stacey and Jessica make Rolled Oysters and Bubbling Over cocktail Louisville Rolled Oyster 1 cup white cornmeal 1⁄2 cup flour 1 tsp. baking powder 1⁄2 tsp. kosher salt 1⁄4 cup milk 1 ½ pint of oysters with 2 T of the liquor reserved 1 egg 2 – 3 cups Canola Oil, for frying (or lard) Sift together flour, baking powder and salt. Beat egg, milk and oyster liquor together and add to bowl. Grab 3 oysters at a time, rolling in a bowl of cornmeal only, then into the batter. Repeat. Place all rolled oyster “packets” on lined backing sheet with parchment or waxed paper. Bring oil to 375 degrees in a cast iron skillet. Fry oysters 2 or up to 3 at a time in skillet until golden brown. Approximately 2 minutes per side. Place on paper-toweled platter and repeat until all oysters are fried. Serve with tarter and/or cocktail sauce. Optional: oysters crackers. Bubbling Over 1 sugar cube 1 ounce bourbon Orange bitters Vanilla Extract Champagne Orange Saturate one sugar cube with bitters and add a couple drops of vanilla extract. Drop the sugar cube into the bottom of a champagne glass. Add the bourbon and then fill the rest of the glass with champagne. Garnish with an orange peel.