Part 1

Part 2

Cat 5 Oyster Dressing
Corn bread recipe
1 lb. flour
1 lb. corn meal.
16 oz heavy cream
24 oz milk
1/2 cup pickled jalapeño juice
1 tablespoon baking powder
1/2 cup sugar
1 tablespoon of salt
3 eggs
1/2 cup olive oil

mix all of the above together until smooth. Should be consistency of pancake batter.

Bake at 400 for 35- 40 minutes until done

Dressing
3 oz. olive oil
1 cup chopped celery
1 cup chopped onion
2 cups fresh shucked oysters with liquor
1 tablespoon rubbed sage
1/2 container Cat-5 Food Polish .75 oz. (Or your fav. hot sauce or dry rub)
24 oz chicken stock or broth
2 tablespoons chicken base (we use minors chicken base no msg) bullion is fine also
1 oz white truffle oil
Puree Oysters with liquor in food processor
Heat chicken stock together with chicken base until dissolved
Saute onions and celery together with olive oil on high until they have sweated out. Add rubbed sage and cat-5 or favorite heat source

Break up corn bread in a large bowl add oyster puree, sauteed vegetables and chicken broth together until well mixed. Put mixture into your favorite baking dish and sprinkle with white truffle oil and bake at 350 for 45 minutes. ENJOY!