An oyster-and-artichoke salad captured top honors at the National Oyster Cook-off held recently in Leonardstown.
Jackie Horridge of Nashville, Tenn., created the winning salad and took home the $1,000 grand prize. The People's Choice Award went to Marty Hyson of Baltimore for his Roasted Chestnut-Oyster Stew.
More than 100 recipes were received. Here are the winners from Horridge and Hyson:
Roasted Chestnut-Oyster Stew
2 bacon slices
2 cups roasted chestnuts, chopped
1 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped green onion
1/4 cup all-purpose flour
1 1/2 cups diced, peeled baking potato
reserved oyster liquid
4 cups 2 percent reduced-fat milk
3/4 teaspoon salt
1/2 teaspoon dried thyme
1/8 teaspoon white pepper
2 tablespoons dry sherry
24 ounces Maryland oysters, drained, reserving 1/2 cup liquid
1 teaspoon fresh chopped parsley
Cook bacon in a Dutch oven over medium heat until crisp. Remove bacon from pan; crumble. Add chestnuts, chopped onion, celery and green onion to bacon drippings in pan.
Saute 5 minutes. Stir in flour. Cook 1 minute. Add potato, reserved oyster liquid, milk, bacon, salt, thyme and white pepper. Bring to a boil. Reduce heat, and simmer until thick (about 8 minutes). Stir in sherry and oysters. Cook 3 minutes or until edges of oysters curl. Garnish with parsley and serve hot.
Makes 4 servings
4 cups baby field greens
1 cup grated raw carrot
4 cooked fresh artichokes
1 1/2 cups panko or dry fine bread crumbs
1/2 cup grated parmesan cheese
1/2 teaspoon freshly ground black pepper
24 Maryland oysters, shucked
2 egg whites, lightly beaten
1 to 2 cups olive oil
1 recipe Green Goddess dressing
Combine field greens and carrot and divide over 4 salad plates. Remove leaves and chokes of artichokes. Discard chokes and save leaves for another use.
Place 4 artichoke bottoms on the salad plates. Combine panko, parmesan cheese and pepper; set aside. Dip the oysters in the egg whites and then dredge in panko mixture. Saute oysters in hot oil until golden. Do in batches, adding more oil as needed. Drain on paper towels. Arrange 6 oysters on each artichoke bottom and spoon about 1/4 cup dressing over them. Pass remaining dressing to use as desired.
Green Goddess Dressing
1 clove minced garlic
1/2 teaspoon salt
1/2 teaspoon dry mustard
1/8 teaspoon pepper
1 teaspoon Worcester sauce
2 tablespoons anchovy paste
1 cup mayonnaise
1/2 cup sour cream
2 tablespoons tarragon-wine vinegar
3 tablespoons chopped chives
1/3 cup chopped parsley
1/3 cup chopped fresh spinach leaves
Combine all in blender; blend until smooth. Age, covered, in refrigerator at least 24 hours.