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.
