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°...