3 minute read
Creating a Custom Oyster Knife
CHESAPEAKE CHEF
Oysters Two Ways
by Susan Moynihan
’Tis the season for eating oysters. For those of you who prefer your oysters less slurpy, we turned to two stellar chefs for recipes (with a drink recipe as a bonus). Enjoy!
SINGLE FRIED OYSTERS
“Long before crab was on the culinary radar screen of the Chesapeake, oysters were the must-have,” says Chef John Shields, who has celebrated the Bay in multiple PBS TV series, cookbooks (his newest is The New Chesapeake Kitchen) and as Chef at Gertrude’s Chesapeake Kitchen, located in the Baltimore Museum of Art. As celebrated as he is, this recipe is simple enough for the most basic home chef—which is true to its roots, as oysters were considered common food back in the abundant days of the 19th century. “The Chesapeake’s briny waters produce some of the tastiest oysters in the world,” he says. “My recipe for Single Fried Oysters is in keeping with my philosophy of ‘keeping it simple’ when preparing oysters and seafood from the Bay."
INGREDIENTS
1 pint shucked oysters 1 cup fine yellow cornmeal 1 cup all-purpose flour 1 tbsp salt 1 tbsp Old Bay seasoning 1 tsp black pepper Vegetable oil, for frying Salt and freshly ground black pepper, to taste Horseradish sauce or tartar sauce, for dipping PREPARATION
1. Drain the oysters, reserving the liquor, if desired (see Note). Combine the cornmeal and flour, salt,
Old Bay and pepper. Dust the oysters in the flour/cornmeal mixture, one at a time. Set aside the oysters for several minutes to dry, 2. Pour oil into a frying pan to a depth of ½ inch.
Heat the oil and saute the oysters for about 5 minutes, or until golden brown. Do not overcrowd the skillet. Add more oil as needed.
Remove the oysters with a slotted utensil and place on paper towels to drain well. Season with salt and pepper.
Note: Oyster liquor may be added to dishes for heightened flavor.
PUSHING UP DAISIES
Saltine, Norfolk, Va.
The classic Corpse Reviver cocktail was so named for its purported curative properties, but equipped with a warning that consumption of three or more may put you back in the grave. This cocktail takes that formula and replaces traditional fortifi ed wine with Chardonnay syrup, which brings vast notes of apple and orange blossom to the party. A little bit of garnish greenery helps to brighten everything up. INGREDIENTS
.75 oz Aviation gin .75 oz lemon juice .75 oz white wine simple syrup .75 oz Pierre Ferrand dry Curacao Rinse of absinthe
Splash of soda Sprig of microgreens
PREPARATION
Combine the fi rst ingredients in a cocktail shaker and shake to mix. Spray the glass with absinthe from a mini spray bottle, or alternatively pour some in the glass, swirl and toss the absinthe. (You just want a touch of the fl avor.) Add a splash of soda water for a hint of carbonation, then serve on the rocks with a garnish of microgreens.
2022NOVEMBER 11–13, 2022 EASTON, MARYLAND WATERFOWL FESTIVAL® Flying into our 51st year
TICKETS $20
FOR ALL THREE DAYS
FIVE GALLERIES of world-renowned painters, sculptors, carvers, & photographers
• World-class artists, small-town feel • Shore sporting and hunting traditions • Regional music, food, wine and beer tasting • Outdoor activities
