Our Maryland Oyster Gourmands: Those heartily interested in good Maryland Oysters and drink!
Since the first colonists to arrive on Maryland’s western shore in 1632, and the Native Americans before them, Marylander’s have loved their oysters! As a 19 year transplant from New England, I humbly have been inducted into their royal ranks! As I do with my wild game, waterfowl, and upland birds, I try to incorporate the oyster as a diverse guest to liven up some traditional recipes! Oysters, for those of us who dive headfirst into a lifelong bi-valve love affair, enjoy a strong and barely controllable devotion to the pleasures of the mollusk… Hemingway said it best:
“As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy and to make plans.” ― Ernest Hemingway, A Moveable Feast
Please find my Oyster Comfort Food Recipes in the link below starting on page 18!
“Tin Cup Chalice”
I want to go back to the island,
Where the shrimp boats tie up to the pilin’.
Give me oysters and beer for dinner every day of the year,
And I’ll feel fine, I’ll feel fine. – Jimmy Buffet… the quintessential pirate/Troubadour
Oysters & Alcohol: A Match Made in Heaven
I have no idea why I crave raw oysters & champagne on New Year’s Day, but I do! Every Year! What a marriage! Wild raw salinity meets dry dancing bubbles that explode, and disappear on your tongue leaving you wanting more! The following are a few of my absolute favorite couplings of oysters and alcohol!
Oysters with Iced Dry Rose’ Mignonette
Iced Dry Rose’ Mignonette
2 tablespoons finely minced shallots
1/3 cup white or rice wine vinegar
1/3 cup red wine vinegar
¾ cup dry rose’ (preferably Provencal)
1 teaspoon finely grated lemon zest
½ teaspoon finely ground pepper
- Combine all ingredients, and pour into a shallow vessel with a depth of approximately 1”.
- Place in the freezer, and every half hour scrape & stir with a fork until completely frozen.
- Final result will look like shaved ice.
- Just before serving freshly shucked Maryland Oysters, pile a tablespoon of Iced Dry Rose’ Mignonette Ice onto each oyster.
- Prepare to be seduced!
Lemon Pepper Vodka Oyster Shooters
2 large shot glasses (1 ½ – 2 oz)
2 Freshly shucked oysters
2 teaspoons freshly squeezed lemon juice
2 oz. pepper vodka (such as Absolut Peppar) ice cold
Grated rind of ½ lemon
1 tablespoon flaked sea salt (such as Cape May Sea Salt Co.)
- Grate lemon rind & mix in sea salt on a plate (to rim shot glasses
- Run rim of shot glasses around cut lemon & press into rind-salt mixture to coat rim
- Place 1 oyster into each shot glass
- Add 1 teaspoon lemon juice & 1 oz of Pepper Vodka to each shot glass
- Bottoms up!
Vodka Oyster Martinis
2 Freshly shucked oysters
2 oz. ice cold vodka (I prefer Polish potato vodka)
1 tablespoon Chesapeake seafood seasoning (to rim glasses)
2 lemon twists
2 small martini or cordial glasses
- Rub the rim of each glass with lemon and dip into the Chesapeake seafood seasoning to coat the rim.
- Slip I freshly shucked oyster into each small martini or cordial glass
- Add 1 oz. ice cold Polish potato vodka to each glass
- Top with a squeeze of lemon & garnish with a lemon twist