Southern Maryland Recipes

Oysters Baked on the Half Shell, Mediterranean Style

From the Maryland Department of Agriculture, Seafood Marketing Program

Coarse salt sufficient to cover baking pans to ¼ inch depth

• 2 dozen Maryland oysters, in shell
• 2 slices prosciutto, cut into 24 strips
• 2 tablespoons pine nuts
• 1/4 cup sherry wine vinegar
• 2 tablespoons dry white wine
• 1 tablespoon roasted red pepper, finely chopped
• 1 tablespoon pitted Kalamata olives, finely chopped
• 1 tablespoon finely sliced basil

Preheat oven to 450 degrees F. Spread coarse salt evenly over shallow baking pans with an edge, such as pizza pan. Open oysters, letting oysters remain in deep half of shell; discard other half. Arrange oysters in single layer on salt. Place prosciutto strip on each oyster. Sprinkle each oyster with ¼ teaspoon pine nuts. Bake for 6 to 8 minutes until edges of oysters begin to curl. Meanwhile, combine the vinegar, white wine, olives, shallot, and basil in a small bowl. Remove oysters and serve with a spoonful of Mediterranean-style sauce. Makes 2 dozen.

Skipjack Oyster Dressing

From the Maryland Department of Agriculture, Seafood Marketing Program

• 2 large stalks celery
• 1 medium onion
• 1/2 cup (1 stick) margarine or butter
• 1 teaspoon salt
• 1/2 teaspoon lemon and pepper seasoning
• 1/8 teaspoon mace
• 1/8 teaspoon tarragon
• 1/8 teaspoon poultry seasoning
• 1/2 teaspoon lemon juice
• 1 pint shucked Maryland oysters, with liquor
• 8 slices day old bread, cubed

FINELY chop celery and onions. Sauté in margarine or butter until tender. Mix in seasonings. Add oysters with liquor and simmer until edges of oysters just begin to curl. Remove from heat and gently mix in bread cubes. Adjust moistness with water as desired. Makes about 4 cups dressing (allow about ½ cup per pound for fish; 1 cup per pound for poultry). Note: For an extra special tangy taste, core and finely chop 2 medium apples and add with celery and onions when cooking. Yield will increase about ½ cup.

Deep-Fried Turkey

From Paula Deen, Food Network

• 1 (10-pound) turkey
• 2 tablespoons House seasoning (recipe follows)
• 2 tablespoons of your favorite dry rub
• 3 to 5 gallons peanut oil

Cooks Note: To measure the amount of oil needed to fry the turkey, place turkey in fryer, add water to top of turkey, remove the turkey and the water line will indicate how much oil will be needed to fry your turkey. Having too much oil can cause a fire. The pot should not be more than 3/4 full or the oil could overflow when the turkey is added.

Wash bird inside and out, and allow to drain. Rub turkey all over with House Seasoning. Coat turkey with dry rub. Allow the bird to sit until it reaches room temperature. Heat peanut oil in a turkey fryer or a very, very large stockpot to 350 degrees F. Lower turkey into hot oil, very carefully, making sure it is fully submerged. Fry turkey for 3 minutes per pound plus 5 minutes per bird. Remove turkey from oil and drain on paper towels.

House Seasoning:

• 1 cup salt
• 1/4 cup black pepper
• 1/4 cup garlic powder

Mix ingredients together and store in an airtight container for up to 6 months.

Oyster Stuffing

From the Maryland Department of Agriculture, Seafood Marketing Program

Use stuffing as a complement to the deep-fried turkey above, or any turkey prepared to your liking.

• 1 cup sliced celery
• 1 cup chopped onion
• ½ cup chopped red sweet pepper
• ½ cup butter or margarine
• 1 pint shucked oysters drained and halved
• 1 (14 oz.) package seasoned stuffing mix
• 2 tsp. thyme leaves, crushed
• 1½ cups chicken or turkey broth water

Begin by cooking the celery, red pepper, and onion in the butter until tender. Stir in the oysters and cook an additional two minutes. Place the stuffing mix into a large bowl and gradually stir in the oyster mixture and thyme. Sprinkle the broth onto the stuffing in order to moisten it and mix together. Place your stuffing in the appropriate sized turkey or casserole dish. Preheat your oven to 325º F. Cover and bake for 30 to 35 minutes or until heated through.