Food & Drink

Kansas City Restaurant Recipes: Barrel 31′s Sangria & Deviled Oysters

Take your next picnic to the next level with dishes from some of our favorite KC restaurants.

Photos by David Allison

Barrel 31’s Deviled Oysters

For the eggs:

  • 12 hard-boiled eggs
  • 1/2 cup mayonnaise
  • 2 teaspoons red wine vinegar
  • 2 tablespoons whole grain mustard
  • 1 teaspoon salt
  • 1/2 teaspoon paprika
  • 1 teaspoon lemon juice.

Oyster preparation:

  • 12 oysters
  • 56 ounces of egg whites
  • 8 zested lemons
  • 4 cups of seasoned flour


  • Crumbled bacon
  • Cilantro, chopped

Carefully slice the hardboiled eggs in half lengthwise. Scoop out the yolks and combine with the other filling ingredients until smooth. Put filling in a pastry bag and pipe into the egg halves. To prepare the oysters, dip each in egg white then dredge in a mixture of the flour and lemon zest. Fry until golden, then drain on a paper towel. Top each egg slice with a fried oyster and garnish with bacon and cilantro. Yields one dozen.

More Kansas City Restaurant Recipes:

Rye’s Extra Crispy Fried Chicken

Q39 Kansas City BBQ Sides

Barrel 31’s Appalachian Sangria

  • 9 ounces Old Overholt Rye Whisky
  • 3 ounces Triple Sec
  • 3 ounces fresh lemon juice
  • 3 ounces simple syrup
  • Red zinfandel wine

Mix together first four ingredients and divide between six double old fashioned glasses. Top with the red zinfandel wine, to taste.

About the table settings:

TOP: Charcuterie platter, $30; walnut cutting board, $25, from Pryde’s Kitchen & Home. Charleston fishing basket, $50, from O’Home. Charley Harper tea towel, $17.95, from The General Store & Co. Cheese knife, $13.50, from Nell Hill’s. Green Dirt Farm Fresh Nettle, Dirt Lover, Prairie Tomme, Bossa and Woolly Rind cheeses. Rustic tart from The Upper Crust.

BOTTOM: Drink dispenser, $225, from O’Home. Cork ice bucket, $225, from George – a Lifestyle Store. Glasses, $8.99 each, from Pryde’s Kitchen & Home