Gluten Free Maryland Pan Fried Oysters

The earliest evidence of oysters being used as food dates to around 4,500 years ago. Shell deposits, called “middens”, were formed as people harvested shellfish and dumped the empty shells in the same location repeatedly over the centuries. The earliest middens have oysters mixed with soft shell clams, ribbed mollusks, periwinkles and other shellfish, showing that the Chesapeake Indians were initially eating a wide variety of species.



1 pint raw, shucked oysters
1 cup Bob’s Red Mill or Arrowhead Mills Cornmeal
1 cup Bob’s Red Mill All Purpose Gluten Free Flour
½ to 1 teaspoon Old Bay
2 teaspoon Rumford or Clabber Girl Baking Powder
1 teaspoon salt
2 large eggs
2 Tablespoons evaporated milk or cream
Cooking oil


In a large bowl, mix cornmeal, flour, Old Bay, baking powder, and salt.

 

Beat eggs and mix with milk or cream in a small bowl.

Dip oysters (one at a time) in egg/milk mixture. 

Dredge oysters (one at a time) through flour mix until thoroughly coated. 

Using tongs, carefully place oysters in a large skillet in oil at medium-high temperature.

Cook until golden brown on each side.

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Gluten Free Chicken and Dumplings

Inspired by Cousin Bernetta Rhock
Mt. Vernon, Somerset County, Maryland

Gluten Free

Chicken n’ Dumplings

 

 

Though the practice of using noodles and dumplings in soups traveled with the early settlers to America, "Chicken and Dumplings" did not become a stew-like dish for a long time. During the early 1800s, stuffed dumplings gained popularity with the use of unfilled dough, cooked with broth and chicken. By the late 1800s, the number of dumplings used increased; thickening the dish and stretching how many people one chicken could feed. This well-known dish in the American South was eventually adopted by New Englanders and people in the Midwest. Since it was economical, the dish became a regular staple in African American homes during the Great Depression.

For Broth

2 lb chicken fillets (cut or sliced)

3 c. Swanson Chicken Broth
3 Tbsp cornstarch
½ tsp black pepper
1 tsp butter 1 tsp kosher salt

For Dumplings

¾ c. Bisquick Gluten Free flour mix
⅓ c. buttermilk
2 Tbsp butter (melted)
1 large egg
1 egg yolk

Cut chicken fillets into bite-sized pieces, and place in a medium pot. Add broth, salt, pepper, and bring to boil.

In another bowl, add buttermilk and cornstarch. Whisk until smooth. Add to chicken mixture and reheat to a boil. Place dumpling mixture into a medium sized bowl, and stir with a fork until it is completely blended.

Roll out the dough, and slice it into ¼ inch strips. Gently drop strips into the boiling chicken mixture. Cook uncovered over low heat for 10-12 minutes. Cover and continue to cook for an additional 15 minutes.

Note: This variation uses boneless chicken to save time.