Stephen SchatzDirector of Communications
Lauren MitchellPublications Manager; Layout & Design
Stephen BadgerSubscriptions & Distribution
The latest edition of the Maryland Natural Resource features our state park lifeguards, takes an in-depth look at coyotes in the state, describes a community restoration project and more. Click here to read the magazine in its entirety.
Photo by Ink Byers
"If there is magic on this planet, it is contained in water.If there is magic on this planet, it is contained in water." – Loren Eiseley
Submitted by Lynne Laino; Serves 4
1 dozen large shucked Maryland oysters
Abodo sauce from canned chipotles
1 teaspoon onion powder
2 boxes cornbread mix
1 teaspoon ground cumin
Oil for frying
1 cup thinly sliced cabbage
½ cup finely diced red pepper
½ cup finely diced seeded tomato
1 cup sour cream
2 tablespoons half-and-half
4 6-inch flour tortillas
Drain oysters well. Whisk eggs with teaspoon abodo sauce and onion powder.
Put the dry cornbread mix in a large bowl and stir in the cumin.
Heat 2” of oil in a large frying pan over medium-high heat. Put oysters in egg mixture and gently toss. Coat oysters one at a time in cornbread mix and place in frying pan. Cook six at a time for 4-6 minutes or until golden. Drain on several layers of paper towls.
Put sour cream and half-and-half in a bowl and stir in one or two tablespoons of abodo sauce. Spoon into a plastic zip bag and cut a small hole in the corner. Heat each tortilla in a dry frying pan.
Put a bit of cabbage, pepper and tomato in the tortilla and top with three oysters, then drizzle with chipotle crema.
To submit a recipe for consideration, email email@example.com
Candy Thomson - Darlene WalkerCheryl Wise
Stephen Badger - Claudia Donegan
Rob Feldt - Mark Hendricks
Shakira Johnson - Alan Klotz
Don O’Neill - Jamie Petrucci
Judith Scarl - Harry Spiker
Candy Thomson - Alison Woodfield
580 Taylor Ave, Annapolis MD 21401