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.