Arrange four containers: 1) with sifted flour, 2) eggs with cayenne and whipping cream, all lightly whipped, 3) breadcrumbs and pecan pieces mixed well, 4) oysters with fresh lime juice, dash of hot pepper sauce, fresh ground pepper and salt, dash of hickory or liquid smoke. Toss oysters well and drain lightly.

Whiskey Cream Sauce
¼      Pound sweet cream butter
2-3    Texas shallots, minced
1       Pound sliced & rinsed Texas white button mushrooms or favorite Texas variety
½      Tablespoons Texas garlic, minced
1 to 2-1/2 Cups whiskey
1-1/2 Quarts heavy whipping cream
         Salt and pepper to taste
         Cornstarch slurry, to desired thickness
1-1/2 Texas red bell peppers, diced
1-1/2 Texas yellow bell peppers, diced
2       Bunches Texas green onions, sliced on the bias
¼      Cup molasses or cane syrup
         Hot pepper sauce

Place 2 ounces butter in heavy pot or large skillet and cook over medium-high heat. Once hot, add mushrooms, shallots, garlic and ½ green onions. Cook 2-3 minutes, stirring continuously (shallots should be translucent). Remove skillet from heat and add whiskey. Cook until ½ of the whiskey is cooked out. Add heavy whipping cream and cook until ½ of the cream is cooked out. Add hot pepper sauce to taste. Stir in cornstarch slurry. Cook for 2-3 minutes. Add bell peppers, green onions and more whiskey, if you prefer. Stir in molasses and remainder of butter.

Sweet Potato Griddle Cakes
12     Cups all purpose flour, sifted
2       Tablespoons salt
1-1/2 Cup dark brown sugar
2       Tablespoons baking soda, sifted
4       Tablespoons baking powder, sifted
         Cinnamon, Allspice or Nutmeg
12      Eggs, lightly beaten
6        Pints buttermilk
6        Ounces unsalted butter, melted
4        Cups canned Texas sweet potatoes

Sift together all dry ingredients. Add a dash of cinnamon, allspice or nutmeg if desired. In a separate container, whisk together eggs, buttermilk and melted butter. Add wet ingredients to dry, and combine with wooden spoon or whisk. Batter will be lumpy and should be pressed through a wire mesh strainer. Drain sweet potatoes and press through wire strainer for smoothness. Combine batter and sweet potatoes and allow to rest for 15 to 20 minutes.

Drop 1-2 ounces of batter in skillet and brown on both sides; remove cakes from the skillet with a spatula and shape with a cookie cutter.

Select a Texas Chardonnnay to go with this elegant presentation.

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