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   October 5: Rocky Mountain Oyster Day   
      
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Grilled Rocky Mountain Oyster Po'boy   
    Categories: Beef, Beer, Fruits, Greens, Cheese   
         Yield: 4 servings   
       
         2 lb Rocky Mountain oysters   
         2 c  Dark beer   
              Salt & ground black pepper   
         2 lg Avocados   
         2 lg Tomatoes; diced   
       1/4 c  Lime juice   
         3 c  Green cabbage; shredded   
       1/2 sm Onion; julienned   
       1/2    Jalapeno   
         5 tb Extra virgin olive Oil   
         4    Long submarine sandwich   
              - rolls; lightly toasted   
       1/3 c  Mayonaise   
       1/2 c  Cojita Cheese; crumbled   
              Fresh cilantro   
       
     Using a sharp knife, gently peel the membrane off the   
     Rocky Mountain oysters, and split in half lengthwise.   
     Cover with the beer and let sit for one hour.   
        
     While the oysters are soaking, mash the avocados. Stir   
     in the diced tomatoes, 1 tablespoon of the lime juice   
     and plenty of salt to taste. Set aside.   
        
     In a separate bowl, make the slaw. Combine the cabbage,   
     onion, jalapeno, 2 tablespoons of lime juice and 2   
     tablespoons olive oil. Season to taste with salt and   
     pepper and set aside.   
        
     Using Kingsford? Original Charcoal, build a charcoal   
     fire for direct grilling, and preheat to 350oF. Oil the   
     grates to prevent sticking.   
        
     Remove the oysters from the beer, dry, and place in a   
     bowl. Toss in the remaining olive oil. Season to taste   
     with salt and pepper.   
        
     Place on the grill and cook until both sides are   
     slightly charred and the insides are cooked through,   
     about 8-10 minutes per side. For your safety, please   
     reference the USDA safe cooking temperatures. Remove and   
     sprinkle with remaining lime juice.   
        
     To build the sandwiches, lightly toast the sandwich   
     rolls and spread an equal amount of mayonnaise on the   
     inside of each. Divide the Rocky Mountain oysters   
     between the rolls, and top with the slaw and guacamole.   
        
     Sprinkle with Cotija cheese, and garnish with cilantro,   
     if desired. Serve immediately.   
        
     *Recipes containing alcohol are intended for those 21   
     years of age and older only. Please drink responsibly.   
        
     MAKES: 4 sandwiches   
        
     RECIPE FROM: https://www.kingsford.com   
        
     Uncle Dirty Dave's Kitchen   
       
   MMMMM   
      
   ... Garlic makes it good.   
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