Galena, Md., Woman Wins National Oyster Cook-off

ANNAPOLIS, MD (October 21, 2009) –  Jackie Hardin, of Galena, Md., won the Grand prize and First Place in the Main Dish category of the 30th Annual National Oyster Cook-off for her dish “Oyster Tacos with Chipotle Cream Sauce.”  Hardin won $1,300 and a silver tray.  The oysters were fried in seasoned cornmeal then placed in soft tortilla shells with coleslaw and chipotle cream sauce.  This recipe is an easy to prepare and delicious fun way to cook oysters.

“On behalf of the Maryland Department of Agriculture, I congratulate the winners of the 30th Annual National Oyster Cook-off for their creative and fun recipes that feature one of our treasured Chesapeake Bay’s most recognizable icons,” said Agriculture Secretary Buddy Hance. “Oysters are critical to our economy, our environment and our State’s identity.”

In the Soups & Stews category, Jim McDuffie of Durham, NC, took home first place and $300 for his recipe “Outer Banks Poached Oysters on Smoked Pimento Cheese Grits with Fried Green Tomato Croutons.”  The oysters were poached in a seasoned broth with potatoes, bell peppers, and salt pork belly and then served over grits with smoked cheese.

Brendan Cahill, the 2008 Grand Prize winner from Lusby, Md., received first place and $300 in the Hors D’oeuvres category for his dish “Beach house Oysters with Sherry.”  The dish consisted of oysters on the half shell topped with a sauce made from butter, mushrooms, seasonings, sherry and egg yolks, and then baked.

The People’s Choice and Best Presentation awards went to Loic Jaffres of Leonardtown, Md., for his “Oysters Bourguignon in Puff”.  The oysters were cooked in wine, shallots, and pancetta and placed in puff pastry shaped like oyster shells.

The 30th Annual National Oyster Cook-off was sponsored by the Maryland Department of Agriculture’s Seafood & Aquaculture Program, Rotary Club of Lexington Park, and St. Mary’s County Department of Economic Development.  The event was held at the St. Mary’s Oyster Festival in Leonardtown, MD.  A cookbook containing 31 award winning oyster recipes is available by sending a check for $8 to National Oyster Cook-off, P.O. Box 653, D.E.C.D., Leonardtown, MD 20650.

Try these award winning recipes soon.

OYSTER TACO WITH CHIPOTLE CREAM
Jackie Hardin
Galena, MD

1 pint Maryland oysters, select
1/2 cup flour
1/4 cup fine yellow corn meal
salt and pepper to taste
2 eggs, beaten with 1 tablespoon water
oil for frying
8 flour tortillas
8 ounce bag cole slaw
1 cup mayonnaise
2-4 minced canned chipotle chilies in adobe sauce
lime wedges and cilantro for garnish

Combine mayonnaise and chipotle peppers and set aside.  Wrap tortillas in foil and place in a warm oven 250 degrees.

Prepare fried oysters; combine flour, corn meal, salt and pepper in bowl.  Drain oysters.  Dip each oyster in beaten egg then into flour mixture.  Heat 2 – 3 inches of oil in frying pay to 375˚ degrees.  Fry oysters a few at a time until golden brown, about a minute or two.  Don’t overcook.

When all oysters are done, remove tortillas from oven.  On each tortilla, spoon on chipotle cream, Cole slaw, and top with fried oysters.  Garnish with cilantro and lime wedges.  Serve 4.

OYSTERS BOURGUIGNON IN PUFF
Loic Jaffres
Leonardtown, MD

2    dozen medium fresh Maryland oysters
4    ounces butter
4    ounces pancetta
4    ounces sliced shallots
1    cup white wine
1    teaspoon dry thyme
1    teaspoon crushed garlic
1    cup chicken stock
1    cup water (with dashi)
2    sheets puff pastry
3    ounces Roux (1/4 lb. Melted butter, 6 oz. flour – mixed together to form paste)
chopped parsley

In medium skillet, combine butter, shallots & pancetta.  Sauté until translucent.  Add white wine, thyme & garlic.  Cook two minutes.

Add chicken stock & water with dashi.   Stir.   Shuck oysters & add oysters to liquid; cook until oysters curl.   About 2 minutes.  Strain, Return liquid to pot and reduce by half.  Add roux, stirring constantly.  When thickened, add oysters.  Add salt & pepper as needed.

Cut puff pastry in 2” squares.  Pre-bake dough at 350 degrees for 7 to 8 minutes.  Cut top of each puff, indent a hole with finger; add one oyster and Bourguignon sauce.  Topped with chopped parsley & serve hot.