California Woman Wins National Oyster Cook-off

ANNAPOLIS, MD (October 19, 2010) – After trying for five years, Michaela Rosenthal of Woodland Hills, Calif., finally made her dream come true.  She won First Place in the Hors d’oeuvres category and the overall Grand Prize in the 31st Annual National Oyster Cook-off in Leonardtown, Md. Her dish, Coconut and Chile Crusted Oysters with Caramelized Red Onion-Pineapple Relish, was worth $1,300, a silver tray, and the honor of capturing the national title.

The Grand Prize dish consisted of oysters marinated in lime juice and chile sauce, dipped in a light beer batter and rolled in coconut before frying.  It was then topped with a light drizzle of onion, pineapple and pepper relish.  The unique preparation was delicious and enhanced the flavor of the oysters.

Loic Jaffres of Leonardtown, Md., won the People’s Choice and the Best Presentation Award for his Oysters with Fennel and Tomato Compote that placed second in the Hors d’oeuvres division. This was a simple dish with wonderful flavors.  The compote was served in individual cups on an edible checkerboard. Loic Jaffres also won these two awards in last year’s competition.

First place in the Soups & Stews category went to Barbara Hahn of Park Hills, Mo., for her Bayou Oyster Soup.  This was a spicy soup seasoned with tasso and Cajun seasoning.

In the Main dish category, Amy Angelo of Pennsville, N.J., took home first place with her Oyster Rockefeller Ravioli with White Wine Sauce. This dish combined the flavor of traditional Oyster Rockefellers with fresh pasta.

The 31st 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 and Community Development. It was held in conjunction with the St. Mary’s Oyster Festival in Leonardtown, Md.  A cookbook containing 31 award winning 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 Grand Prize and People’s Choice winning recipes soon.

COCONUT AND CHILE CRUSTED OYSTERS WITH CARAMELIZED RED ONION – PINEAPPLE RELISH

Michaela Rosenthal W

oodland Hills, Calif.

INGREDIENT FOR OYSTERS:

2 dozen Maryland oysters

1 tablespoon fresh lime juice

1 tablespoon Asian chile sauce

1 cup dark beer

1 cup all purpose flour

2 cups shredded (unsweetened) coconut

1 1/2 cups peanut oil

2 tablespoons toasted sesame oil

1/2 teaspoon seafood seasoning

INGREDIENT FOR RELISH:

3 tablespoons clarified (unsalted) butter

1 (small) red onion, chopped

1 1/4 cup freshly chopped pineapple

1/4 cup pineapple jam or preserves

2 tablespoons fresh lime juice

1 jalapeño pepper, seeded & minced

2 tablespoons freshly chopped basil

GARNISH:

Boston lettuce leaves

fresh lime wedges

fresh basil leaves

Toss the oysters with the lime juice and chile sauce in a small bowl; set aside. In a separate bowl, whisk together the beer and flour to make a batter.  Dip the oysters in the batter, one at a time, and then roll in coconut until all oysters have been coated.  Heat both oils in a deep skillet to medium-high heat. Cook 2 minutes per side until coconut is light golden brown.  Drain on paper towels and sprinkle with seafood seasoning.

To make the relish, melt the butter in a heavy skillet over medium heat. Add onions and cook for 2 minutes, stirring often. Reduce heat to low and continue to cook for 20 minutes until caramelized. Cool to room temperature.

Stir together the fresh pineapple with the jam, lime juice, jalapeño and basil. Mix in caramelized onions. Line a platter with lettuce and basil leaves; arrange oysters over lettuce.  Spoon relish onto coconut oysters and serve with fresh lime wedges.

OYSTERS WITH FENNEL AND TOMATO COMPOTE

Loic Jaffres

Leonardtown, Md.

16 Maryland oysters, shucked

2 cloves minced garlic

1 tablespoon fresh butter

2/3 cup seeded and chopped fresh tomato

1/3 cup chopped fresh fennel

1/2 teaspoon orange peel

1 tablespoon orange juice 2 teaspoons olive oil

1 1/2 fresh chopped chives salt to taste

Compote:  Stir together: tomatoes, fennel, orange peel, orange juice, olive oil and salt.  Cover and chill.

In large pan, sauté oysters and garlic in hot butter for 2 to 3 minutes or until edges of oysters begin to curl and oyster begins to brown.

Place a spoonful of tomato fennel compote in individual serving dish and top with one cooked oyster.

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EDITOR’S NOTE: digital photos available upon request.

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