ANNAPOLIS, MD (October 21, 2009) \u2013\u00a0 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 \u201cOyster Tacos with Chipotle Cream Sauce.\u201d\u00a0 Hardin won $1,300 and a silver tray.\u00a0 The oysters were fried in seasoned cornmeal then placed in soft tortilla shells with coleslaw and chipotle cream sauce.\u00a0 This recipe is an easy to prepare and delicious fun way to cook oysters.<\/p>\n
\u201cOn 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,\u201d said Agriculture Secretary Buddy Hance. \u201cOysters are critical to our economy, our environment and our State\u2019s identity.\u201d<\/p>\n
In the Soups & Stews category, Jim McDuffie of Durham, NC, took home first place and $300 for his recipe \u201cOuter Banks Poached Oysters on Smoked Pimento Cheese Grits with Fried Green Tomato Croutons.\u201d\u00a0 The oysters were poached in a seasoned broth with potatoes, bell peppers, and salt pork belly and then served over grits with smoked cheese.<\/p>\n
Brendan Cahill, the 2008 Grand Prize winner from Lusby, Md., received first place and $300 in the Hors D\u2019oeuvres category for his dish \u201cBeach house Oysters with Sherry.\u201d\u00a0 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.<\/p>\n
The People\u2019s Choice and Best Presentation awards went to Loic Jaffres of Leonardtown, Md., for his \u201cOysters Bourguignon in Puff\u201d.\u00a0 The oysters were cooked in wine, shallots, and pancetta and placed in puff pastry shaped like oyster shells.<\/p>\n
The 30th Annual National Oyster Cook-off was sponsored by the Maryland Department of Agriculture\u2019s Seafood & Aquaculture Program, Rotary Club of Lexington Park, and St. Mary\u2019s County Department of Economic Development.\u00a0 The event was held at the St. Mary\u2019s Oyster Festival in Leonardtown, MD.\u00a0 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.<\/p>\n
Try these award winning recipes soon.<\/p>\n
OYSTER TACO WITH CHIPOTLE CREAM
\nJackie Hardin
\nGalena, MD<\/p>\n
1 pint Maryland oysters, select
\n1\/2 cup flour
\n1\/4 cup fine yellow corn meal
\nsalt and pepper to taste
\n2 eggs, beaten with 1 tablespoon water
\noil for frying
\n8 flour tortillas
\n8 ounce bag cole slaw
\n1 cup mayonnaise
\n2-4 minced canned chipotle chilies in adobe sauce
\nlime wedges and cilantro for garnish<\/p>\n
Combine mayonnaise and chipotle peppers and set aside.\u00a0 Wrap tortillas in foil and place in a warm oven 250 degrees.<\/p>\n
Prepare fried oysters; combine flour, corn meal, salt and pepper in bowl.\u00a0 Drain oysters.\u00a0 Dip each oyster in beaten egg then into flour mixture.\u00a0 Heat 2 \u2013 3 inches of oil in frying pay to 375\u02da degrees.\u00a0 Fry oysters a few at a time until golden brown, about a minute or two.\u00a0 Don\u2019t overcook.<\/p>\n
When all oysters are done, remove tortillas from oven.\u00a0 On each tortilla, spoon on chipotle cream, Cole slaw, and top with fried oysters.\u00a0 Garnish with cilantro and lime wedges.\u00a0 Serve 4.<\/p>\n
OYSTERS BOURGUIGNON IN PUFF
\nLoic Jaffres
\nLeonardtown, MD<\/p>\n
2\u00a0\u00a0 \u00a0dozen medium fresh Maryland oysters
\n4\u00a0\u00a0 \u00a0ounces butter
\n4\u00a0\u00a0 \u00a0ounces pancetta
\n4\u00a0\u00a0 \u00a0ounces sliced shallots
\n1\u00a0\u00a0 \u00a0cup white wine
\n1\u00a0\u00a0 \u00a0teaspoon dry thyme
\n1\u00a0\u00a0 \u00a0teaspoon crushed garlic
\n1\u00a0\u00a0 \u00a0cup chicken stock
\n1\u00a0\u00a0 \u00a0cup water (with dashi)
\n2\u00a0\u00a0 \u00a0sheets puff pastry
\n3\u00a0\u00a0 \u00a0ounces Roux (1\/4 lb. Melted butter, 6 oz. flour – mixed together to form paste)
\nchopped parsley<\/p>\n
In medium skillet, combine butter, shallots & pancetta.\u00a0 Saut\u00e9 until translucent.\u00a0 Add white wine, thyme & garlic.\u00a0 Cook two minutes.<\/p>\n
Add chicken stock & water with dashi.\u00a0\u00a0 Stir.\u00a0\u00a0 Shuck oysters & add oysters to liquid; cook until oysters curl.\u00a0\u00a0 About 2 minutes.\u00a0 Strain, Return liquid to pot and reduce by half.\u00a0 Add roux, stirring constantly.\u00a0 When thickened, add oysters.\u00a0 Add salt & pepper as needed.<\/p>\n
Cut puff pastry in 2\u201d squares.\u00a0 Pre-bake dough at 350 degrees for 7 to 8 minutes.\u00a0 Cut top of each puff, indent a hole with finger; add one oyster and Bourguignon sauce.\u00a0 Topped with chopped parsley & serve hot.<\/p>\n","protected":false},"excerpt":{"rendered":"
ANNAPOLIS, MD (October 21, 2009) \u2013\u00a0 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 \u201cOyster Tacos with Chipotle Cream Sauce.\u201d\u00a0 Hardin won $1,300 and a silver tray.\u00a0 The oysters were fried in seasoned cornmeal then placed Read the Rest…<\/a><\/p>\n","protected":false},"author":8,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","_links_to":"","_links_to_target":""},"categories":[12],"tags":[],"class_list":["post-1486","post","type-post","status-publish","format-standard","hentry","category-press-release"],"acf":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/news.maryland.gov\/mda\/wp-json\/wp\/v2\/posts\/1486","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/news.maryland.gov\/mda\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/news.maryland.gov\/mda\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/news.maryland.gov\/mda\/wp-json\/wp\/v2\/users\/8"}],"replies":[{"embeddable":true,"href":"https:\/\/news.maryland.gov\/mda\/wp-json\/wp\/v2\/comments?post=1486"}],"version-history":[{"count":1,"href":"https:\/\/news.maryland.gov\/mda\/wp-json\/wp\/v2\/posts\/1486\/revisions"}],"predecessor-version":[{"id":1487,"href":"https:\/\/news.maryland.gov\/mda\/wp-json\/wp\/v2\/posts\/1486\/revisions\/1487"}],"wp:attachment":[{"href":"https:\/\/news.maryland.gov\/mda\/wp-json\/wp\/v2\/media?parent=1486"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/news.maryland.gov\/mda\/wp-json\/wp\/v2\/categories?post=1486"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/news.maryland.gov\/mda\/wp-json\/wp\/v2\/tags?post=1486"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}