Some Oyster Recipes for you

Maryland Oysters with Fire Roasted Corn, Leeks, Tomatoes, and Basil with Hot Honey Drizzle

(2023 Grand Slam Winning Recipe)

John Davis (Age 12)
Serves 4-6


1 quart Maryland oysters.
3 small leeks cut into¼ inch, trimmed, sliced into¼ -inch rounds.
½ cup unsalted butter.
3 tablespoons red wine vinegar.
1 teaspoon kosher salt.
½ teaspoon sugar.
2 cups multicolored heirloom cherry tomatoes halved lengthwise.
4 tablespoons canola oil
1 14-16 oz bag of frozen fire-roasted corn or Mexican-style roasted. corn (Trader Joe’s). You may also roast corn kernels from fresh ears of corn if desired.
Fresh corn kernels from 4 ears of Maryland sweet corn (in addition to the above).
1/8 teaspoon ground pepper.
Hot honey for drizzle.
1 cup loosely packed fresh small basil leaves (tear if leaves are large).
Crusty buttered bread sprinkled with freshly ground sea salt.



Cook leeks in butter in a small saucepan over low heat. Cover and stir often until leeks are tender, approximately 20 minutes. Remove from heat.

While leeks cook, stir together tomatoes, red wine vinegar, kosher salt, and sugar in a small bowl; let marinate at room temperature for at least 10 minutes or until ready to use. (This may be prepared up to 24 hours in advance).

Heat oil in a large skillet over high. Add corn and cook, stirring often, until corn is warmed through, about 3 minutes (if using frozen corn, prepare as directed on package). Remove from heat. Add leek and tomato mixture (with the marinade juices). Season with pepper and additional kosher salt to taste.

Add oysters and their liquor to the hot pan and cook, stirring gently, until the edges of the oysters start to curl.

Place one to three oysters (depending on size) on top of a single serving plate (sterilized oyster shells or scallop shells can also be used).

Top oysters) with a generous portion of the leek, tomato, and corn mixture. Spoon 1-2 tablespoons of the juice on top.

Drizzle sparingly with hot honey. Top with small basil leaves. Serve with warm, crusty, buttered bread sprinkled with flaky sea salt.

Oysters au Gratin

Mrs. W. G. Fay, Mulberry Fields, Potomac River, St. Mary’s County

Get the required number of Oyster shells, five or six on a plate. Have Oysters well drained before putting in shells, and heat over a pan of hot water.
Put in a saucepan 2 TBS butter, 2 TBS chopped parsley, ¼ of an onion, chopped, and 1 section garlic, minced. Cook until onion is soft. Add 2 TBS flour and cream enough to make quite a stiff sauce. Add a heaping handful of grated Swiss cheese, paprika and salt to taste. Put sauce over oysters in shells, sprinkle with more grated Swiss cheese, and bake in very hot oven until brown. (P.S. Also works with mussels – LOL!)

Mulberry Fields is a historic home located at Beauvue, St. Mary’s County, Maryland, United States. It was built about 1763, and is a large 2 ¹??-story, 5-bay by 2-bay, hip-roofed brick house. On the front is a two-story Doric portico, built about 1820.



16 oz pasta noodles cooked according to package instructions
1 stick of butter
1?4 cup all-purpose flour
4 cups whole milk
1 tsp salt
1 tsp garlic powder
1?2 cup grated parmesan cheese
12 oz cubed cheddar cheese
3 oz brie cheese
16 oz fresh Maryland Oysters, chopped
2-3 tbsp olive oil
1?2 stick of butter
2 cups crushed Maryland Oyster crackers
1 tbsp Old Bay seasoning
Chives, chopped


Mac and Cheese: In a skillet over medium heat, melt butter until bubbly. Add flour and whisk until combined. Add milk, salt and garlic powder and cook until warm. Add cheeses. Cook until thick and cheese has melted. Stir in noodles.

Topping: Over medium-high, melt butter in a skillet. Add crushed Maryland Oyster crackers and Old Bay seasoning. Toast until golden.

Maryland Oysters: Over medium-high heat, heat olive oil in a skillet. Add chopped Maryland Oysters and cook for 5-7 min.

Toss Maryland Oysters into mac and cheese mixture, top with Maryland Oyster cracker mixture and chives. Serve immediately


Ellynne Brice Davis, Leonardtown, MD


1 Quart Maryland Oysters, drained, liquor reserved

3 Tbs. olive oil

2 Stalks celery with tops, chopped

1 Medium yellow or white onion, chopped

2 Cloves garlic, minced

2 tsp. Old Bay

1 tsp. red pepper flakes

1 (28 ounce) can crushed tomatoes, undrained

1 ½ cups white wine

Dash red hot sauce

For Garnish:

1 cup fresh basil leaves

1 cup shredded Asiago cheese

Lime slices

Heat oil in skillet; add celery, onion, garlic, Old Bay, red pepper flakes, and hot sauce, Cook and stir until celery and onions are transparent and tender.Add oyster liquor, tomatoes, and wine. Bring to boil; lower heat and simmer gently for 15 minutes. Add oysters, cook just until heated through (3 – 4 minutes). Ladle chowder into bowls and top with the garnishes. Serve with hot buttered bread.

Serves 4

Winning Recipe for the 2019 Cook-Off

Chef: Marty Hyson

Hometown: Millersville, Maryland

Category: Main Dish

Title:  Crispy buffalo Maryland oysters on blue cheese grits


4 tsp. kosher salt divided

1 ½  cups quick thickening grits

2 cups half and half

3 Tbsp. unsalted butter

3 oz. blue cheese crumbled

½ cup blue cheese crumbled small for garnish

1 tsp. fresh ground black pepper

1 cup thinly sliced celery

1 Pint Maryland Oysters (drained)

2 cups buttermilk

1 cup Flour

½ cup corn meal

1 tsp. garlic powder

1 tsp. paprika

½ tsp. salt

1 ½ tsp. cracked black pepper

½ cup melted butter

½ cup your favorite hot sauce

2 tbsp. fresh lemon juice

2 cups vegetable oil for frying



Bring 6 cups of water to boil in saucepan. Add 1 tbsp. salt and grits pouring slowly while whisking slowly. Stir in half and half, butter, bring to a boil over medium heatuntil thick. Cover for 40 minutes or until smooth and creamy. (You may add morecream if needed) Remove from heat and stir in blue cheese, 1 tsp. salt and pepper

Maryland Oysters

Drain Maryland Oysters and let them soak in buttermilk until ready to fry Combine ?our, corn meal, salt, cracked pepper, paprika and garlic powder in large bowl. Dredge Maryland Oysters and fry until crispy brown (2-4 minutes) Set asideon paper towel to drain excess oil. Mix melted butter and hot sauce and set aside.

Arrange 2-3 fried Maryland Oysters with skewer and place on top of the grits. Drizzle buffalo sauce on Maryland Oysters, then garnish with celery and blue cheese. Also sprinkle with cracked black pepper.

Winning Recipe for the 2021 Cook-Off

Chef: Debbie Reyonolds

Hometown: Waldorf, Maryland

Category: Hors D’oeuvres

Title:  Lemon Balsamic Pearls

Pearl Ingredients

½ cups olive oil

2/3 cup lemon balsamic vinegar

3g agar-agar

3 cups water

Pour olive oil into a glass bowl or medium carafe and place into freezer for 30 minutes or even overnight.

Heat the balsamic vinegar in a saucepan over medium heat and add agar-agar. Bring to a boil while stirring constantly then immediately remove from heat.

Remove oil from the freezer. Using a syringe or pipette, draw up the balsamic mixture and begin to slowly drop into the cold olive oil. Using a spoon, transfer the balsamic pearls to a bowl filled with the water. Give it a good stir to rinse the pearls of the oil. Drain and transfer to a container.

White Wine Sauce Ingredients

4 cloves garlic

1 shallot (1/4 cup finely chopped

1 leek (finely chopped)

4 tablespoons salted butter

1 tablespoon flour

½ cup white wine

½ cup heavy cream

½ cup shredded Parmesan cheese

¼ teaspoon kosher salt

Mince the garlic. Finely chop the shallot and the leek.

In a saucepan, melt the butter over medium low heat. Add the garlic, shallot and leek and sauté for 1 minute, stirring until fragrant but not browned. Add the flour and cook one more minute. Add white wine and cream and cook on a low simmer for 3 to 4 minutes. Insert immersion blender and blend until smooth. Add Parmesan cheese and salt and whisk until the cheese melts.

To assemble, spoon warm white wine sauce over each shucked Maryland oyster on the half- shell, to poach the Maryland oyster. Allow to cool and then top with lemon balsamic pearls.