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The Dish: Cajun Maple Bacon Wrapped Oysters

Mar 02, 2015 11:17AM ● Published by Cate Reynolds

Rip’s Country Inn

3809 Crain Highway, Bowie
301-805-5900 • ripscountryinn.com

By Kimberly Cooper • Photography by Tony Lewis, Jr.

Rip’s Country Inn is a local gem nestled along Route 301 in Bowie. If you blink, you could miss it. And with that, you’d miss the local charm, the pleasant atmosphere, and the delicious food. Rip’s is a taste of the South mixed with a dash of local seafood flavor. Chef Jake Wilkins heads up the kitchen there. With a military past and a great passion for food, he’s constantly creating and gathering inspiration from a variety of sources. He shares with us his recipe for Cajun Maple Bacon Wrapped Oysters.

Tell us a bit about yourself. How did you become a chef and how did you end up at Rip’s?

I always had a strong love and passion for cooking. At a very young age, I became a sous chef in a fine dining restaurant leading to become an executive chef and restaurant manager, where I experimented with classic fine dining. Before enlisting in the United States Army, I experienced several different fine dining establishments to expand my abilities and expertise. After completing my time in the military, I still had the calling to be a chef. I reached out to Rip’s Country Inn and they responded back and it’s been a great relationship since I’ve started. The owners, the Burgess’, are very open with allowing me to expand my abilities and expertise in their restaurant.
How often do you change the menu at Rip’s?

We have daily specials with quality fresh products and expansions of the bar menu.

What do you see as more important: organic or local ingredients?

We find quality in both and they have an impact on daily specials.

What is the most important tool in getting your kitchen to run smoothly?

Camaraderie and a team concept.

How did this recipe originate?

I’ve tried oysters prepared in several of restaurants and I wanted mine to be second to none.

What is the most important step when cooking it?

Fresh local oysters and of course, don’t burn the bacon.

RECIPE: Cajun Maple Bacon Wrapped Oysters

  • 4 servings
  • Sauce:
  • 1 cup Mayo
  • 2 Tbsp. Cajun spice
  • 1 Tbsp. maple syrup

Add all ingredients in bowl and mix well.

Skewers:
  • 4 slices Applewood smoked bacon
  • 8 fresh local oysters
  • 2 Tbsp. butter
  • 1 cup all-purpose flour
  • 2 Tbsp. maple syrup
  • 1 tsp. Cajun spice

Mix the flour with the Cajun spice. Preheat oven to 400 degrees. Then cut the bacon slice in half and wrap the oyster in bacon and skewer two per skewer. Coat with the flour mix. In a sauté pan, melt the butter and place skewers in pan. Sear on both sides and place skewers on a baking sheet. Take the pan off the heat and add the maple syrup to it, stirring it in well. Then pour over top of the oysters on the baking sheet. Bake for 5 minutes or until bacon is cooked. Spoon the sauce on the plate and place oyster skewers on sauce. Enjoy.
Today, Eat+Drink+Shop recipe annapolis dining seafood west county february 2015 Rip's Country Inn

 

 

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