Prairie Oysters with Herb Lemon Aioli

Directions

Bull Fries Preparations:

1. In a medium sized pot, over high heat, bring 2 quarts water to a rolling boil. Remove Wild Idea Bull Fries from package and drop into boiling water, boil for 2 minutes.

2. Drain the bull fries in a colander and rinse under cold water, until room temperature.

3. While the bull fries are cooling, in a blender mix the olive oil, vinegar, chili flake, black pepper, ¼ teaspoon of the salt, fresh thyme leaves and parsley together in a blender. Blend marinade until it is well incorporated. Divide marinade equally, placing half of the marinade in a bowl and leaving the remaining half in the blender.

4. Peel the outside skin off the bull fries. You may need to make a small slit with a knife to get started, but then the skin should peel away like a banana.

5. Place peeled bull fries on a cutting board and remove any of the tougher tissue from the soft tissue. (This will be obvious, as the tougher tissue is also a little bit darker.)

6. Place the peeled and cleaned up bull fries into the marinade in the bowl. Bull fries should be immersed in the marinade. Cover with plastic wrap and allow to rest at room temperature for 1 to 2 hours.

7. Add the juice of the fresh lemon and the green onion to the remaining marinade in the blender and blend until well incorporated. The marinade will be beautifully green in color and very fragrant. Transfer the second marinade into a bowl.

8. Remove the bull fries from the first marinade and place them on cutting board. Cut the bull fries into "pop in your mouth", bite-sized pieces. Place cut bull fries into the second marinade, cover closely with plastic wrap and refrigerate for 6 to 24 hours.

9. Remove marinating bull fries from the refrigerator and drain into a colander. Shake off the excess marinade and lightly blot with a paper towel.

10. In a shallow bowl, mix the flour with the onion & garlic powder, remaining ½ teaspoon of salt and cayenne.

11. In a deep medium sized pan, over medium high heat, heat the oil.

12. Place the bull fries into the flour and toss to coat evenly. (You may want to do this in two batches.) Place one flour dredged bull fry piece into the hot oil to test the oil temperature. You will want a nice sizzle and the bull fry should pop to the surface.

13. Add half of the batch slowly and carefully so you do not burn yourself. Use a tong or spoon to move the bull fries around a bit, this will help keep them from sticking together.

14. When golden brown remove the bull fires from the oil with a slotted spoon and place them on a paper sack or paper towel. Season with a sprinkle of salt immediately. Repeat with remaining bull fries.

15. Place warm bull fries in a serving bowl and squeeze with a wedge or two of lemon. Serve with Herb Lemon Aioli and hot sauce.

Herb Lemon Aioli Preparations:

1. Place all ingredients in blender, except olive oil, and mix until incorporated.

2. With blender running, slowly add oil in from the top spout, blending to incorporate.

3. Place contents into serving bowl and refrigerate until needed. Sprinkle with a pinch of cayenne.