Oysters Saltimbocca with Lemon Butter and Sage Sauce Recipe Wins
ANNAPOLIS (Nov. 8, 2007) - Lisa Grant of Cherry Hill, NJ won $1,300 and a silver tray when her dish, Oysters Saltimbocca with Lemon Butter and Sage Sauce was selected as the Grand Prize in the National Oyster cook-off held recently in Leonardtown, Md. The dish also won first place in the Hors D'oeuvres category. The tasty dish consisted of oysters in the shell with a topping of sliced prosciutto, garlic, sage, crushed buttery crackers and seasonings and served with a lemony sage sauce.
In the Soups & Stews Category, Nancy Dentler of Greensboro, NC placed first for her recipe, Ale House Oyster Stew with Onion, Cheese and Bacon Croutons. The creamy stew laced with pale ale, cheddar cheese, and cream was accompanied by French bread baguettes topped with cheese, bacon, and onions.
The Main Dish category winner also took home the prize for the People's Choice award. The dish, Crispy Chipotle Oysters with Roasted Red Pepper and Corn Pudding was created by Michaela Rosenthal of Woodland Hills, CA. The oysters were crispy and very tasty on top of the delectable corn pudding.
The National Oyster Cook-off is held in conjunction with the St. Mary's County Oyster Festival and the National Oyster Shucking Championship in Leonardtown, Maryland. The Cook-off is sponsored by the Maryland Department of Agriculture's Seafood & Aquaculture Program, the Rotary Club of St. Mary's (Lexington Park), and the St. Mary's County Department of Economic Development.
The National Oyster Cook-off cookbook contains 31 winning recipes. It is sold for $6 and can be obtained by sending a check to the National Oyster Cook-off, P.O. Box 653, D.E.C.D., Leonardtown, MD 20650. Send away for your cookbook today and try this delicious Grand Prize recipe soon.
OYSTERS SALTIMBOCCA WITH LEMON BUTTER AND SAGE SAUCE
Lisa Grant
Cherry Hill, NJ
1 dozen Maryland oysters
Rock salt
2 tablespoons olive oil
3 thin slices prosciutto (1 or 2 ounces), chopped
1 clove garlic, crushed
2 tablespoons fresh sage, chopped
8 round buttery crackers, finely crushed
2 tablespoons white wine
1 tablespoon lemon juice
½ tablespoon lemon zest
2 tablespoons grated Parmesan cheese
black pepper to taste
SAGE SAUCE RECIPE:
¼ cup butter
juice of 1 lemon
1 tablespoon fresh chopped sage
dash of hot sauce
black pepper to taste
GARNISH:
Fresh lemon slices
Sage leaves
Preheat oven to 450 degrees. Scrub the oysters with cold water. Shuck the oysters, keeping the oyster meat in the deep part of the shell. Arrange the oysters in a baking dish on a bed of rock salt. Heat the oil in a non-stick skillet over medium heat. Add the prosciutto, garlic and sage. Cook for one to three minutes or until prosciutto is slightly crisp; stirring often. Place the prosciutto mixture, cracker crumbs, wine, lemon juice, zest and cheese in a small bowl. Add pepper to taste and mix well. Top each oyster with some prosciutto mixture. Bake for 5 to 7 minutes or until edges of oysters begin to curl. To make sauce, melt butter in a small pan. Add lemon juice, sage, Tabasco and pepper to taste. Serve the oysters with the sauce and garnish with lemon slices and sage if desired.