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
Topping:
1?2 stick of butter
2 cups crushed Maryland Oyster crackers
1 tbsp Old Bay seasoning
Chives, chopped

Directions:

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

OLD CHESAPEAKE BAY OYSTER CHOWDER

Ellynne Brice Davis, Leonardtown, MD

Ingredients:

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

Ingredients

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

Instructions

Grits

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.