SPINACH WRAPPED OYSTERS CASINO
Loic Jaffres, Grand-Prize Winner, First-Place Winner in
Hor d’oeuvres, Receiver of the Best Presentation Award
1 lb. and 1 Tbs. butter (room temperature)
2 shallots, finely chopped
1 red and 1 green pepper, diced very fine
1 c. dry white wine
2 cloves garlic, chopped
2 Tbs. parsley, chopped
1 pint Maryland oysters, drained
12 large spinach leaves, washed
6 slices bacon, julienned
Salt and pepper
To prepare casino butter, melt 1 Tbs. butter in medium sauté pan; add shallots and peppers; sauté until shallots are transparent. Add white wine and simmer until wine is almost done (dry). Add garlic and chopped parsley; set aside to cool. When cool, mix with 1 lb. softened butter, adding salt and pepper to taste.
Blanch spinach leaves quickly in hot salted water. Lay flat and top each with one oyster; roll and fold as necessary. Place oyster back in shell and top with the casino butter. Preheat broiler to 350°F. Place rock salt on a sheet or baking pan about ¼-inch thick. Secure oyster on top of salt base. Place under broiler for 7-8 minutes or until butter is bubbly. While the oysters are cooking, sauté bacon strips until crispy; drain on paper towels. When oysters are done, top with bacon strips and serve.