Escargot
(Baked)
One of my Mom's favorite sayings is to "educate your pallet". While, this can be used for all types of topics I'm choosing to apply it to food. The first time I tried Escargot I was in 9th grade (I won't say the year because well, you know, I'm old ;-) and immediately fell in love, or was it lust... At any rate, I was hooked. Here is one of my favorite renditions of this iconic dish. Enjoy...
Ingredients:
· 1 stick of unsalted softened butter (set aside 2 tbsp to sauté ingredients)
· 2 teaspoons finely minced shallots
· 3 large garlic cloves finely minced
· 1 tablespoon finely chopped fresh parsley
· 1/4 teaspoon salt
· 1/8 teaspoon fresh ground black pepper {to taste}
· 12 large snails (canned)
· 1/8 cup red wine
· Olive Oil
· Cheese of your choice. (if you choose to add. Mozz., Munster, etc. to taste) To cover
· (12 medium mushrooms, cleaned with stems removed. (if you choose to use them instead of an “Escargot Plate”)
· 1 loaf baguette bread
Directions:
· Preheat the oven to 375 F.
· In sauté pan over med low heat add reserved 2 tbsp butter, shallots, garlic, salt/pepper (to taste)
· Sauté until slightly translucent, about 5 min. (do not burn) Set aside to cool.
· Combine in a mixing bowl the softened butter with the cooled shallots, garlic, fresh parsley, salt, pepper and red wine. (place in refrigerator to chill & re-harden)
· Brush the escargot plate with olive oil.
· Place one snail (or two depending on size) in each plate holder
· Place one dollop of chilled herb butter on top of snails
· (if using, brush the mushroom caps with the EVOO, arrange the mushrooms in a shallow baking dish and place snails and a dollop of herb butter)
· Top with cheese (if using)
· Bake them for about 10-15 minutes. (Caution: serving plates will be screaming hot)
· Cut bread into 1/4-1/2 inch slices.
· Brush baguette bread with EVOO or butter mixture and slightly toast
· Plate and serve…..
Serve and enjoy!
Comments