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.
MARYLAND OYSTER MAC AND CHEESE
Ingredients:
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 ?our
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 heat
until thick. Cover for 40 minutes or until smooth and creamy. (You may add more
cream 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 aside
on 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.