Join Whitey as he explores not only great recipes, but the vibrant ways of life surrounding the oyster in Chesapeake country. Through original photographs, vignetttes and historic prints along with 210 mouth-watering recipes—Whitey weaves a wonderful tapestry of food, pop culture and history that will leave you hungry for more.

Hardcover • 234 pages
color and black-and-white photographs
$29.95 • ISBN 0-9613008-0-9

Caesar Salad with Cornmeal Fried Oysters

Oysters:

• vegetable oil for deep frying
• 1 cup cornmeal
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon cayenne pepper
• 16 oysters in shells

Salad:

• 6 anchovy fillets, soaked in 4 tablespoons milk
• 1 clove garlic, left whole
• 1/2 cup olive oil
• 1 egg, cooked in shell for 1 minute
• 1 head romaine lettuce
• juice of 1 small lemon
• salt and pepper
• 4 tablespoons grated Parmigiano-Reggiano cheese

Oysters: Heat the vegetable oil to 350 °F. In a larbe bowl, season the cornmeal with the salt, black pepper, and cayenne pepper. Shuck the oysters, discarding the shells and liquor. Dip each of the oysters in the cornmeal mixture and fry until golden brown, about 2 minutes. Transfer to absorbent paper to drain.

Salad: Leave the anchovies to soak in the milk for 15 minutes, then rince them and pay them dry on paper towels. Chop them roughly. Crush the garlic and leave it in the olive oil for about 30 minutes. Break the cooked egg into a bowl and beat well with the lemon juice and salt and pepper to taste. Tear the lettuce into bite-size pieces and toss with the oil and anchovies. Add the egg mixture and toss to coat well. Place in a serving bowl and place the oysters on top. Sprinkle with cheese. Serve at room temperature

Serves 4.

Lord's Gift Oyster Pye

While baking any oyster pie, it's important to keep in mind that all ovens will cook at different rates, so always keep a careful eye on the crust. When it turns golden brown, the pie is done. Praise the Lord!

PIE:

• 1 pint oysters and liquor
• 1 1/2 cups half-and-half
• 8 tablespoons butter, plus additional for greasing baking pan
• 6 tablespoons all-purpose flour
• 3 tablespoons Madeira
• salt and freshly ground black pepper
• 6 partially baked buttermilk biscuits (recipe below)
• paprika

BUTTERMILK BISCUITS:

• 2 cups all-purpose flour
• 3 teaspoons baking powder
• 1 teaspoon salt
• 1/4 cup butter
• 3/4 cup buttermilk

Pie: Drain the oysters and reserve 1/4 cup of the oyster liquor. Warm the oyster liquor in a saucepan with the half-and-half.

Melt the butter in another saucepan, stir in the flour, and cook until bubbling. Remove from the heat and whisk in the warm liquids. Return to the heat, add the Madeira, and boil, stirring constantly, until the mixture thickens. Lower the heat and simmer for 3 minutes.

Stir in the oysters, season to taste with salt and pepper, and heat until the oysters curl. Pour the hot mixture into a buttered 1-quart casserole.

Biscuits: Stir together flour, baking powder, and salt in a mixing bowl. Cut in the butter with a pastry blender. Add the buttermilk and mix quickly. The dough should be soft and puffy but not sticky.

Turn the dough onto a floured counter and knead a few times. Pat out to abot 1/2-inch thickness. (Do not make too thin.) Cut with a 3-inch cutter. Place them on an ungreased baking sheet and bake at 400 °F for 5 minutes (they will not be done).

Arrange the partially cooked biscuits on top of the oyster mixture and sprinkle with paprika.

Bake at 425 °F for about 10 minutes, or until the biscuits are completely baked and golden brown.

Serves 4.