Winners of the Oyster Cook-Off  by year

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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.