Escargot
My first introduction to escargot was by my younger brother Roman and Bonnie Hodge, his wife and business partner. In the seventies, they employed Jim Hayter, a reserve U.S. Air Force colonel and pilot as sales manager for their commercial design and furniture business in Fayetteville, North Carolina. Jim had flown many exercises in France, and would bring back loads of fresh snails, French bread, and wine. His wife Ruth was French and knew how to prepare escargot. We’d meet at Jim’s lakefront home in Sanford, a few miles from Fayetteville, and gorged ourselves on escargot, baked with butter and garlic. All the sauce would be soaked up with French baguettes, and it was awesome. I have eaten escargot throughout the U.S., but it is not the same when snails come from a can, which is how they’re usually prepared. When I moved to Poznań, Poland I lived near a large park that was formerly a military citadel. When walking my dog in May, after it rained, I noticed these beloved snails. I and my dog eagerly waited for the time of year we could harvest a catch. After a while my SharPei dog, Fatima, would point with her right paw at any snail I missed. People who saw me looking for these snails would always ask, if I was harvesting mushrooms? No, I would say, we are picking up the food of French kings. At that time the Polish economy was not doing so well, and I told people that good free food was crawling right under their feet. Later on I found that escargot, lobster ,shrimp and mussels, frog legs this was a food for the poor people that could not afford to eat meat or fish.in the 19 th century apprentices would write in contract with their masters ,that oysters would not be served no more then 2 days per week. In New England,lobsters were so plentifull that thousands of the would be washed ashore after storm,and the they would be used as animal feed.Funny how this so called trash food turned in to luxury food ,talk about marketing finesse.Thank God, most Polish people do not appreciate snails.It takes a lot of time make them ready for the table . First starve them for seven to ten days, to purge them of impurities, then after a long process of soaking and cleaning them, they are cooked a short time to remove shells, stomach and liver, then they are cooked with wine, herbs, and mushrooms for about two hours. Finally, after all this, they are ready to bake. So now I understand why they are so expensive in a restaurant.
Tip: If you don't have access to snails ,or you cannot stomach it , you can substitute them with 20% chicken livers and 80 % of beef tenderloin,which approximates taste of snails,it takes 18 snails to make a pound. One pound of snails serves 1 or 2 people.No, they don't taste like chicken, but they do have a sweet, earthy taste that can be appreciated by many different palates.
Snails are reputed to be one of the earliest animals eaten by man, as many anthropological dig sites turn up fossilized piles of snail shells in the habitat areas. This is probably because of their lack of speed upon being pursued.
There are three main types of snails: the helix, or Burgundy snail, which is found in the vineyards of north-central France and Eastern Europe ; the petit-gris, or garden snail, which is about half the size of the helix and is found in Provence and the adjacent areas; and lastly the achatina, a very large snail that is found in Asia and Africa. For texture and flavor, the two very best are the helix and petit-gris. I had the pleasure of visiting a snail farm two years ago in Provence. The majority of petit-gris snails are farmed and are of high quality. I purchased some live snails that I made into a Grande Aioli, a mixture of poached and steamed provincial vegetables with snails and a dipping sauce of aioli (garlic mayonnaise).
The helix snails are more often wild and have a flavor that reflects the foliage that they eat. This can be controlled by purging the snails on a diet of lettuces or herbs before using them. Since wild snails absorb the odors and taste of foods on which they feed, it is best to catch them after a rainfall,put them in a covered container, and feed them for several days on wheat, flour, and perhaps some thyme or oregano. Then starve them for 5-7 days. They are killed by immersion in boiling water where they stay 3 minutes after water is boiling again. . I put them in a box of white wood (wood without tannic acid) with a bottom grating and raised 15 cm (5 in) above the ground so they can never touch the ground (to prevent them from eating the dirt or anything else) : After the escargot have passed a fasting period for 5 or 6 days in wooden boxes (never in plastic unless they have a bottom well ventilated or in the ventilated clay pots the objectives of which is to make them dry) they should be washed in running water or with a garden spout. Next they are put in a big container a layer of escargot with a hand full of rock salt. Follow this with another layer of escargot and another hand full of rock salt, etc. The escargot will issue a lot of foam in what is called disgorging themselves. The first evening I wash them thoroughly with a garden spout. That activates them so they empty their intestines. The same step I do on the second and sometimes third evenings.(Note : you can give them dill (anethum) these first two or three days to give them a good flavour). If they are very dirty, it may be necessary to wash them one by one. During next three days, I leave them to dry.After these three days or the salt treatment above, the escargots are put into boiling water where they are left for 15 minutes after water is boiling again. Then they are removed from their shells.
The majority of petit-gris and helix snails are found canned in the United States. In the canning process, the snails are purged and cooked in a flavorful broth and can be used with a minimum of preparation. Farmed snails have never eaten bitter or poisonous plants. They only have to be cleaned and starved for 4 days, in order to purge their system. The hepatho-pancreas ("tortillon" in french) can be cut off or not depending on preference. Lovers of the Petit Gris prefer the entire escargot whereas it is preferable to remove the hepatho-pancreas of the Gros Gris or other big species. The raw flesh is then put into cold water saturated with salt for one-quarter hour. They are rinsed thoroughly with fresh water after which they are ready for cooking or freezing. They are ready to be cooked or frozen. For using them, shells have to be cleaned with soda, well rinsed several times and sterilised in boiling water. Remove from shell. The tortillon (hepatopancreas) can be cut off or left (gourmets consider this as the tastier part of the snail but only for Petit-Gris). Transfer the snails to cold and very salted water during 15 minutes, or knead them with salt, and rinse abundantly in fresh water.
COOKING METHODThe escargot flesh is cooked in Court Bouillon. You put it in fresh Court-Bouillon and heat progressively up to simmer for about 60 to 90 minutes depending on the size of the individual escargot. Then escargot flesh is ready to be used in the recipes below or frozen.Court- Bouillon : 1/2 liter of white wine for 1 liter of water in which we add parsley, thyme, laurel, onion, shallot, garlic, salt, carrot ,parsley root,wild dried mushrooms and pepper and nutmeg,Quantities of each ingredient have to be tested , it's the personal touch ! (1 liter = 1/4 us gal ).
Interesting Recipieshttp://www.hertzmann.com/articles/2004/snails/http://www.cooks.com/rec/search/0,1-0,escargot,FF.html recipies
SNAIL PASTA
SNAILS OR SHRIMP WITH ROASTED OLIVES
25 dgk calamata olives, drained
prepared snails about I cup
6 red chillies
2 bulbs garlic separated into cloves
50 g fresh rosemary
olive oil for sprinkling
1 little sugar for sprinkling, if necessary
Method:
Place olives in a deep baking dish and add chillies, garlic and rosemary. Sprinkle with oil, cover and roast at 180 ºC for about 40 minutes, giving the olives a good stir every 10 minutes or so. Towards last 15 minutes add snails and smother them wih olive oil Add extra oil if olives get too dry, and sprinkle with a little sugar if olives develop a slightly bitter taste from roasting.Serve over fine noodles
SNAIL FETTUCINE
24 fresh snails
4-6 large garlic cloves
1/2 C chicken stock
dry fettucine, al dente
2 tsp chopped chives
3 tbs butter
1/2 tsp crumbled dry thyme
5-6 oz cream of mushroom soup
2 tsp minced fresh parsley
Cut snails in half. Melt butter in sautee pan & add snails, garlic & thyme. Cook & stir over med. high heat. Add stock, bring to a gentle boil, lower heat & simmer for 8 minutes. Stir in soup, blending well. Reheat pasta & drain. Toss with snail mixture & top with grated parmesan & herbs.
SNAILS A LA PENNE48 fresh snails
1 tsp minced garlic
1 tsp oregano
10 1/2 oz frozen peas
2/3 C grated parmesan
1/4 lb penne pasta, al dente
2 tbs olive oil
2 tbs butter
1 C half & half
1/2 C minced water chestnuts
salt & pepper to taste
minced fresh basil or parsley
In a heavy skillet, heat oil & butter. Add snails, garlic & oregano and sautee for 3 minutes. Stir in cream & simmer until mixture thickens. Add peas, chestnuts, half the cheese, salt & pepper. Reheat but do NOT overcook. Drain penne & toss with snail sauce. Sprinkle with basil or parsley and cheese.
SNAILS IN JUMBO PASTA
3 garlic cloves, minced
1/2 C white wine
12 fresh snails
1 pinch ground cinnamon
1 tb. fresh grated romano
cherry tomatoes, halved
1 green onion, minced
2 tbs virgin olive oil
1 C ricotta cheese
2 tsp fresh minced parsley
16 jumbo shells, al dente
parsley or watercress sprigs
In a covered skillet, cook garlic & onion in wine & oil until tender. Add snails & cook over low heat 10 minutes, stirring often. Remove from heat. Combine cheeses & rest of ingredients. Carefully stuff shells & push 1 snail into each shell. Pour sauce over, quickly reheat. Garnish with tomatoes & parsley.
SNAILS LIGURIAN STYLE5 salted anchovies
1 bottle dry white wine
1 sprig rosemary
2 cloves garlic, fully minced
2 oz. olive oil
1 1/2 oz. basil, finely minced
48 snails
4 large croutons
salt
pepper
Fillet and finely mince the anchovies. Sauté them with rosemary and garlic in olive oil until the anchovies disintegrate. Add the snails. Stir and moisten with white wine, 1 cup at a time. When the wine evaporates, add salt and pepper and continue to cook for half an hour over low heat, moistening with more wine when necessary.
Before serving, add the basil and serve snails on croutons topped with their own sauce.
Note:
Finely sliced mushrooms may be added after moistening with wine.
ESCARGOTS A LA ITALIANA24 fresh snails (in natura)
1 or 2 cloves garlic
1 bay leaf
tomato extract
2 tomatoes
1 medium-sized onion
1 tbs. olive oil
1 tbs. flour or cornstarch
salt to taste
Cook [boil] snails for about 40 minutes. In a large pan heat olive oil, add crushed garlic and onion, stir and add snails. Simmer for about 15 minutes, add remaining herbs,
and the finely sliced tomatoes. Cover, lower the heat, and simmer for 15 to 30 minutes.
Dissolve cornstarch in a little cold water and stir to thicken sauce.
Serve immediately, spooning out directly from pan over al dente spaghetti
ESCARGOTS WITH GRATINEED NOODLES1 pound cooked snails
400 g vermicelli noodles [taglierini]
50 g ham
75 g butter
50 g de grated cheese
50 g flour
1/2 liter milk
Cook the noodles in boiling water with a little oil and salt for 15 minutes. Drain. Prepare the sauce by browning a little flour in butter, add milk, sliced ham, and half of the grated cheese. Season with salt and pepper to taste, add snails and noodles, place in baking dish, sprinkle the remaining cheese and cover with little pieces of butter.
Bake until the surface gets brown [gratineed].
ESCARGOTS A LA BORD DE ME12 cooked snails
1 finely chopped or sliced onion
5 cloves of garlic (crushed or finely sliced)
5 assorted wild or domestic mushrooms, cleaned & cut in smaller pieces
2 tsp. chopped rosemary leaves
dash of marjoram
2 tbs. olive oil
4 tsp. tomato extract
1 glass of dry white wine
salt and pepper to taste
Brown all herbs over medium-high heat, add tomato extract, wine, snails, salt and pepper, simmer for 15 minutes. Serve hot with pommes sautés or a al dente noodles and a good red wine.
SNAILS OVER ANGEL HAIR PASTA12 fresh snails
3 tbs butter
1 clove garlic, minced
cooked angel hair pasta, al dente
1 tb fresh parsley
1/2 tb lemon juice
1 small clove shallot, minced
splash of white wine
Sautee garlic & shallot in 2 tbs butter for 2 minutes over medium-high heat. Add snails & cook for 2 more minutes. Add lemon juice, wine, & parsley and reduce. Whisk in 1 tb butter and serve over hot pasta.
CASSEROLE
SNAILS IN CASSEROLE CARACOLES EN CASUEROLE
1/4 cup olive oil
1 large onion, chopped coarsely
115 gr. chorizo sausage, sliced thinly
115 gr. ham, diced
2 dried red chili peppers, seeded and quartered (if you like your food truly hot, leave the seeds in)
4 - 6 cloves garlic, chopped finely
l Tbsp. sweet paprika
2 tsp. flour
1/2 cup tomato sauce (ideally home-made)
2 cups dry white wine
24 - 30 snails, with shells removed, well rinsed
1/4 cup parsley, chopped
salt to taste
In an earthenware casserole heat the oil and in this saute the onion until translucent. Add the sausage, ham, chili peppers and garlic and cook for 5 minutes, stirring occasionally. Sprinkle over with the paprika and flour paprika and stir. Add the tomato sauce, wine, snails, 2 Tbsp. of the parsley and salt to taste. Bring to a boil, lower the flame and simmer 30 minutes longer, uncovered, stirring occasionally. Remove from the flame and let cool. Refrigerate overnight. Prior to serving reheat, sprinkle over with the remaining parsley and serve piping hot. (Serves 4 - 6)
SNAIL & MUSHROOM CASSEROLECassolette d’Escargots aux Champignons
12 oz oyster mushrooms*
10 oz chanterelles mushrooms
*Other wild mushrooms may be substituted. Or use dried chanterelles, cèpes,shitake, or mixed forest mushrooms soaked ,drained and then sautéed, or use fresh sautéed champignions
7 Tbsp unsalted butter
1 Tbsp chopped fresh parsley
3/4 cup ground blanched almonds
6 garlic cloves
1/2 cup water
6 dozen canned Burgundy snails
Salt and pepper
Trim and wash the mushrooms. Cut into large cubes and place into heavy-bottomed saucepan. Add half the butter, the parsley, ground almonds, half the garlic, and water. Place over low heat and simmer for 15 minutes. In a skillet, melt the remaining butter, add the remaining garlic and cook over low heat for 1 or 2 minutes. Add the snails, season with salt and pepper, and sauté over medium heat until the snails are lightly browned. Divide the mushroom mixture evenly among six warmed plates. Arrange the snails on top and serve immediately. Serves 6
ESCARGOTS EN CASSEROLE
Serves 6
36 snails, removed from their shells, rinsed and drained
1-1/8 cups garlic butter (Right)
12 oz. fresh or good-quality frozen puff pastry
1 egg, beaten
Garlic Butter
3 sticks plus 4 tbsp butter, softened
1 cup chopped fresh parsley
1/4 cup Herbsaint
1/8 cup chopped garlic
salt and freshly ground black pepper
In a small bowl, mix all ingredients at low speed for 5 minutes.
Preheat oven to 420°. Place each snail in a small pot or ovenproof dish with a 2-inch diamter. Cover each snail with garlic butter.
Roll the puff pastry to 1/8-inch thickness. Using a 2-inch diameter pastry cutter, cut out 36 circles. Cover each snail pot with puff pastry, pressing the edges lightly to seal. Brush the pastry with beaten egg.
Bake for 8 minutes or until the pastry turns golden brown. Serve immediately.
SOUPS
CREME OF STILTON & ONION SOUP
4 tbs butter
1 lb thinly sliced onion
3/4 lb thick-skinned potatoes, peeled & cubed
salt to taste
whipped cream
36 fresh snails
2 large cloves garlic
1 qt lowfat milk
4 oz Stilton cheese, crumbled
white pepper to taste
minced fresh parsley
In a large heavy skillet melt butter, when hot add snails; cook and stir 5 minutes. Remove snails, add onions & garlic. Cover & cook over medium low heat for 15 minuts or until onions are soft. Add potatoes, coat with butter & add milk. Cover tilted, simmer for 30 minutes or until potatoes are very soft.
Mince snails & set aside. Puree soup & return to sauce pan & add snails & cheese. Stir over low heat until cheese is melted. Salt & pepper to taste. Serve in bowls, garnish with whipped cream & sprinkle with parsley.
BISQUE OF SNAIL & ARTICHOKE48 fresh snails
1 C white wine
4 large artichoke hearts, cooked & chopped
1/4 tsp oregano
2 tbs fresh lemon juice
1 1/2 C milk
2 oz dry sherry
minced fresh chives
2 tbs minced shallots
4 tbs unsalted butter
2 1/2 C sliced red onion
1 tsp minced garlic
dash cayenne pepper
3 C fish or shrimp stock or 1 cup nam pla Thai fish sauce
1/2 C heavy cream
salt, white pepper to taste
paprika
In a saucepan, simmer snails & shallots in 3/4 C wine 10 minutes. Remove from heat.
In a large saucepan, melt butter & sautee artichokes, onions & garlic until onions are clear. Add oregano & cayenne pepper while cooking. Add lemon juice & cook 2 minutes, stirring. Add fish stock, milk, & 1/4 C wine. Simmer 2 minutes. Stir in cream, bring to just boiling. Remove from heat; add snails & wine mixture.
Puree mixture & return to saucepan, reheat -- do not boil. Add sherry, salt & pepper. Serve in bowls, garnished with chives & paprika.
BABALUCCI75 snails (in shell)
Marinara sauce:
2cans of 28oz cans crushed tomatoes
2 tbs. dried minced onion
6 garlic cloves, minced
1/4 C chopped fresh parsley
1/2 C carrot juice or 1/2 C grated carrot
1 1/2 tsp dried basil
2 tsp oregano
2 tsp sugar
2 tsp salt
1/4 tsp pepper
1 C red wine
3 tbs olive oil
Combine all the ingredients and add snails, simmer for 1 1/2 hours to thicken sauce and flavor snails.
CASSOLETTES D'ESCARGOT1/4 C butter
2 shallots, chopped
1 lb small button mushrooms
1 C Reisling wine
1 tb flour
fresh ground nutmeg
2 cloves garlic, chopped
2 tbs chopped fresh parsley
36 fresh snails
1 C heavy cream
salt & pepper
12 slices French baguette, toasted
Heat butter in large saucepan. Sautee garlic, shallots, parsley & mushrooms for 5 minutes. Stir in snails & wine; cover & simmer for 10 minutes. Stir in cream & flour until smooth; simmer until thickened. Season to taste with salt, pepper & nutmeg. Spoon over individual baguettes.
BAKED SNAILS12 fresh snails
2 cloves garlic, chopped
2 tbs lemon juice
2/3 C dry fine bread crumbs, tossed w/ garlic salt, paprika & white pepper
1/2 C chopped onion
2 whole allspice berries, crushed
1 tsp fresh grated lemon peel
romaine lettuce leaves
lemon wedges
mint sprigs
Put snails in a saucepan with onion, garlic, allspice, lemon juice & peel. Add water to cover & bring to a boil. Lower heat & simmer 10 minutes. Drain snails, reserving liquid.
Oil shallow baking pan, preheat over to 450. Coat snails with oil-butter mixture & roll in bread crumb mixture. Bake for 10 minutes or until brown. Arrange on leaves, garnish with lemon wedged & mint sprigs. Serve with a yogurt/mint dipping sauce.
SNAILS ALMONDINE OVER SPINACH4 C fresh spinach, stems removed, julienne cut
1/8 tsp salt
12 fresh snails
1/2 tsp Dijon mustard
4 tsp balsamic vinegar
1/4 C sour cream
2 tbs corn oil margarine
1/4 tsp fresh pepper
1/2 tsp extra-virgin olive oil
1/4 C water
Arrange 1 C of spinach on a plate in a nest. Heat margarine, salt & pepper in a pan, sautee snails & almonds until lightly browned. Drain & put 1 tsp of almonds in each nest.
Combine mustard, oil & vinegar in a pan & reduce by half over med. heat. Add sour cream & water and blend. Spoon 2 tbs over each nest.
BREADED SNAILS SAUTEED
Fresh snails
Minced garlic
Italian bread crumbs
Butter
Melt butter in sautee pan & brown garlic. Remove garlic from butter. Dredge snails in bread crumbs, sautee until slightly golden. Serve with hot salsa or warm scampi sauce.
SNAIL CORN FRITTERS8 3/4 oz whole kernel corn
1 egg, lightly beaten
2 tsp baking powder
24 fresh snails
milk as needed
1 1/2 C sifted flour
oil for deep frying
sour cream
Drain liquid from can into measuring cup & add milk to measure 1 cup. Combine drained corn with egg, stir in flour & baking powder until moistened adding additional flour if needed to make stiff batter.
Preheat oil to 375. Press mixture around dry snails & drop into hot oil. Do not overcrowd! Fry to golden brown, drain, & serve with sour cream.
SNAILS IN LETTUCE LEAVES36 fresh snails
4 tbs minced shallots
2/3 C mashed cooked carrots
1/4 tsp salt
1/4 tsp ground mace
6 large Boston lettuce leaves, lightly blanched
1/2 C olive oil
1 C chopped fresh mint
1/3 C cooked rice creole
1/4 tsp white pepper
2 tbs butter, room temperature
1 C chicken stock
Sauce:
1 1/2 tsp butter
1/2 C heavy cream
1 1/2 tsp flour
juice of 1/2 lemon
Marinate snails for 24 hours in 2 tbs shallots, 1/2 C mint & 1/2 C olive oil, covered, toss occasionally.
Remove snails & strain marinade into a saucepan, heat. Add snails & cook for 3 minutes; remove to bowl with carrots, rice, 2 tbs shallots & 1/4 C mint. Add salt, pepper & mace; blend in butter. Place lettuce leaves on flat surface & put snail mixture on each leaf. Roll each leaf, folding in sides. Place in skillet, seam-side down, fitting snugly. Heat stock & pour over rolls, bring to a boil, lower heat & simmer for 8 minutes, basting often.
Melt butter & blend in flour, cook for 3 minutes stirring constantly. Mix stock & cream and gradually add to thicken. Bring just to a boil, adjust seasonings & add lemon juice and mint.
SNAIL APPETIZERS
Batter:
1 egg
1 C water
1 1/4 C all-purpose flour
Beat egg & water well; add flour & beat until smooth. Cover & set aside for at least 1 hour.
1 tb olive oil
1 1/2 C marinara sauce
24 fresh snails
oil for deep frying
Heat saute pan & add olive oil, marinara sauce & snails. Simmer over low heat for 10 minutes or until mix thickens remove from heat.
Heat oil to 375. Divide batter in half. Take 1 snail at a time from sauce, allowing some sauce to cling. Place in batter & deep fry until golden brown. Remove & pat dry and dip into other bowl of batter; repeat frying. Drain and serve.
BUTTER OF ESCARGOT "A LA BURGUNDY"
1 kilogram of butter (about 2 lbs)
25 grams of salt
5 grams of black pepper
150 grams of garlic
35 grams of shallot or scallions
90 grams of parsley
Garlic, shallot and parsley are chopped very fine. The whole is well mixed.
(Personal proportions can be modified. For example some people prefer have more shallots)
In each empty shell, place a little of this butter. Then push a cooked escargot into the shell. Fill the remaining space in the shell completely and smoothly with butter. Usually 5 grams are used for a shell (a tea spoon). Put in the oven (200 °C or 390 °F) just enough time needed to melt the butter. Serve immediately in special plates with holes. (Snails are picked with a special little fork).
Variations : In the traditional Butter of Escargot "a la Bourguignonne" add 0.1 liter of the aperitif Anise or some grains of Anise.Enjoy yourself : You can also add 100 grams to 150 grams of mustard that will give a delicate aroma. Try the escargot with mustard with grains.
These two tricks, aside from the aroma that they bring that will also facilitate the digestion of escargot for those who have a delicate liver."
ESCARGOT A LA BOURGUIGNONNE 1Escargot a la Bourguig nonne, which is served in the shell in France, can be made at home using snail dishes or mushroom caps.
The most famous snail dish in France is Escargot a la Bourguignonne, in which the snails are baked in their shells with a parsley-garlic butter. These are easy to prepare at home, and I think you'll find that your guests slug it out for the last one.
12 snails, canned
2 tablespoons olive oil (plus additional 1/4 cup if using mushrooms)
Salt and pepper to taste
1 tablespoon plus 1 teaspoon Pernod (divided)
12 snail dishes or 12 medium mushroom caps (about 2 inches wide)
4 cloves garlic, sliced and rinsed under warm water
1 medium shallot, sliced and rinsed under warm water
1 anchovy filet
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 large bunch parsley, woody stems removed, washed and dried
1 cup (2 sticks) butter, room temperature
Juice of one-fourth lemon
2 drops hot pepper sauce such as Tabasco
Drain snails, coat with 2 tablespoons olive oil and salt and pepper to taste and saute in an extremely hot saute pan over high heat for 10 seconds. Remove snails. Deglaze pan with 1 tablespoon Pernod.
If using mushroom caps: Toss with 1/4 cup olive oil, season lightly with salt and pepper and broil about 2 to 3 minutes per side. Refrigerate.
Place garlic, shallot, anchovy, salt and pepper in a food processor and process until fine. Add parsley and process until fine. Add butter, remaining 1 teaspoon Pernod, lemon juice and hot pepper sauce and pulse until mixed. Remove from processor and chill.
Preheat oven to 500 degrees.
To finish: Place 1/2 tablespoon of the butter mixture in bottom of each snail dish (or mushroom). Add snails and top with more butter mixture. (Remaining butter mixture can be frozen and used over fish or meat).
Bake in preheated oven until hot and bubbly, about 4 to 5 minutes (be careful - if snails get too hot, they can pop out of the dish because of the water content). Serve with plenty of crusty bread for dipping. Makes 2 appetizer servings.
ESCARGOTS A LA BOURGUIGNONNE 2
48 big cooked snails
450 g no salt, soft butter
1 tsp. sugar
finely chopped parsley
pepper
salt and other spices to taste
breadcrumbs
empty and clean snail shells (can be artificial - ceramic)
In large container work the melted butter, sugar, salt, parsley, pepper and other spices, to a smooth batter. Place a small amount of this batter inside each snail shell, insert a snail into the shell, then complete filling the cavity with soft butter batter. Sprinkle with the breadcrumbs and the remaining melted butter. Arrange the snails on baking pan
and bake in a hot oven for about 8 minutes. Enjoy!
This recipe, for 6 servings, is one of the oldest and most traditional
preparations of the French cuisine.
ESCARGOTS À LA BOURGUIGNONNE 3
First, prepare the traditional "beurre d'escargots" :
1000g butter (about 2 lbs) ; 25g salt ; 5g pepper ; 50g garlic ; 35g shallot ; 90g parsley ( all finely chopped)
(these are my own proportions, they can be modified according to your taste)
Knead all together and then put a little of this paste in the bottom of a shell , put back a cooked snail flesh, and stuff completely. Usually 5 g are used for a shell (a tea spoon).
Stuffed shells are heated in oven (200 °C or 390 °F) until butter is starting to bubble and served immediately in special plates with holes. (Snails are picked with a special little fork).
ESCARGOTS A LA ELLO
This recipe has been developed by "Escargots Ello" cuisine. Use recipe as directed in Escargots a la Bourguignonne, but instead of snail shells use 2-cm-thick slices of boiled potato. Using a spoon, make a hole in the center of each slice, and place the snail and ingredients in this hole. Serve with a good dry red wine. The potato in this recipe combines well with the snail and melted butter, intensifying its flavor. It can be served as main course. Also, there is no need to use a pincer or any special forks, sometimes difficult to find.
COLD SALAD
36 small cooked snails
3 tomatoes cut up in cubes, no seeds
3 lettuce leaves finely sliced
3 leaves of peppermint, chopped
½ cup olive oil
lemon juice
1 tbp apple vinegar
salt & pepper to taste
Mix ingredients in a salad bowl, season with salt, pepper, olive oil, lemon juice and vinegar.
GRILLED SNAILS10 to 12 cooked snails per serving
slices of bacon
mushrooms
1 beaten egg
salt & pepper to taste
garlic
flour or breadcrumbs
butter
olive oil
On roasting sticks alternate 1 or 2 snails with pieces of bacon and mushrooms. Dip in batter made of beaten egg, olive oil, salt, pepper and garlic. Then plunge in flour. Fry in butter, turning the snails in the pan until they are golden brown.
ESCARGOT AND SPINACH TRAUME
ingredients for 1 serving :
1 pk Fresh spinach, cleaned and Trimmed
1, 12 count can large snails
2 oz Feta cheese
2 md Cloves garlic, minced
1 oz 1/4 inch diced onion
1 oz Pine nuts
Salt to taste
1/2 oz Pernod
STEP 2 INGREDIENTS
12 lg Romaine lettuce leaves with Ends snipped
1 qt Water
1 tb Oil
preparation:
STEP 1: Saute onion in butter until transparent over medium flame. Add pine nuts, garlic; saute 1 minute. Add spinach; saute until limp. Add escargot and remaining ingredients. Saute 1 minute; remove from heat. Chill.
STEP 2: Bring water and oil to boil; add romaine lettuce and cook till limp. Remove from water; chill. Take 1 romaine lettuce leaf and lay flat on counter. Divide spinach and escargot into 6 equal portions. Place one portion in middle of romaine lettuce leaf; fold ends over to create a golf ball size portion. Place in baking dish; heat in 350F oven. Top with Orange Garlic Butter. preparation
Thai Shrimp and Asparagus
When the shrimp have cooked and the asparagus spears are bright green and still crisp, spoon everything onto a plate, sprinkle cilantro and sesame seeds on top, and you have one of the most interesting combinations of sweet and hot flavors around.
A possible side dish to enhance the Thai Shrimp and Asparagus - jasmine rice. It is starchier and stickier than long-grain converted rice and more flavorful.
I use Thai Kitchen Sweet Red Chile Sauce.
Makes 2 to 4 servings
½ cup Thai chile sauce
¼ cup canned low-sodium chicken broth or water
½ pound already peeled and deveined medium-size shrimp
Water
16 medium-size asparagus spears (about half a pound)
1 teaspoon reduced-sodium soy sauce
¼ cup fresh cilantro leaves
1 teaspoon toasted sesame seeds (see note)
Prep time: 10 minutes.
Cooking time: 6 to 8 minutes.
In medium skillet, bring chile sauce and broth to a simmer over medium-high heat.
Add shrimp, reduce heat to medium and cook, turning shrimp until they turn pink and opaque and are cooked through and sauce thickens somewhat, 3 to 4 minutes.
Meanwhile, pour water to a depth of 1 inch in a large skillet and bring to a boil over medium-high heat. Rinse asparagus spears and snap off and discard their tough ends.
When water comes to a boil, add asparagus and reduce heat to medium.
Let asparagus simmer until it turns bright green, 3 minutes.
Drain water from skillet, cut asparagus into serving pieces, and then add soy sauce to asparagus.
To serve, spoon shrimp onto plates. Garnish shrimp with asparagus, cilantro and sesame seeds, if using.
Note: Toast sesame seeds in a small heavy, dry skillet over medium-high heat, stirring until seeds turn golden brown, 2 to 3 minutes. Do not use a non-stick skillet for this.
ESCARGOTS WITH MUSHROOMS
Clean and cut mushrooms. Saute, with a little garlic or onion according to your taste, for about 5 minutes, stop when there is no more water.
Season with salt and pepper, add snails (previously cooked, even still frozen) and a glass of white wine.
When wine is well reduced, add the above butter, or beurre à la bourguignonne. It is optional to add a little Cognac.
Stop cooking when butter begins to bubble and serve in special plates.
An alternative : replace butter by cream and chopped tarragon.
DUDDY”S SNAILS AND PORTS
"Snails and baby portobello (crimini) mushrooms are sauteed in a spicy garlic sauce. Serve on whole wheat crackers for an unforgettable appetizer."
Original recipe yield: 6 serving
1/4 cup butter
15 helix snails from can, without shells
10 crimini mushrooms, chopped
1 clove garlic, finely chopped
6 green onions, chopped
4 tablespoons Louisiana-style hot sauce, or to taste
1/4 cup red wine
1 pinch salt and pepper to taste
1 (10 ounce) package whole wheat crackers
Melt butter in a large skillet over medium heat. Add the snails, mushrooms, garlic, green onions, hot sauce, and red wine. Cook and stir for about 20 minutes, until the liquid has reduced, and mushrooms and snails are tender. Taste and season with salt and pepper. Serve with whole wheat crackers.
FILET OF ESCARGOT "AU BLEU DE LANGRES"
(for 8 people)
8 pastry shells in the form of a cup.
4 dozen of escargots
0.5 litre of milk
35 grams of flour
35 grams of butter
0.15 grams of Landre's Blue Cheese
0.1 litre Bourgogne aligote
Salt, pepper and nutmeg.
The day before the dinner, drain the escargots (in case of canned escargots) and then marinate them in the Bourgogne aligote. The rest of the bottle can be used to make Kir as an aperitif. (Kir is black current crème with dry white wine).
The d-day make a light Bechamel sauce well seasoned with salt, pepper and grated Nutmeg.
Lightly warm the pastry shells in a tepid oven.
Heat the escargot in the wine with a pinch of salt to keep them some taste.
Drain the escargot, distribute them among the pastry shells and keep them warmed in the oven.
Crumble the Langres blue cheese and mix it with the Bechamel sauce that should be hot.
Pour it in the pastry shells.
Place the filled pastry shells on the plates with a spoonful of sauce on the bottom with a small twig of chervil and a cherry tomato on each plate.
Eat very hot with the rest of the Bourgogne aligote (if any remains or plan for another bottle that is not a luxury when eight are at the table).
Remark: Langres Blue cheese is difficult to find. You can also use other good blue cheeses such as Bleu d'Auvergne, Bleu des Causses, Fourme d'Ambert or Fourme des Monts Yssingelais.
SKEWERS OF BROCHETTES ESCARGOTSSmall wooden pikes
Parsley, garlic, shallots (scallions) and breadcrumbs.
Salt and pepper.
Oil.
Chop the garlic, the parsley and the shallots and mix with the breadcrumbs.
Drain the escargot without drying them and put them on the pikes.
Roll the skewers in the mixture above.
Fry the breaded escargot in oil.
( 1/2 litre of oil in casserole, heat moderately : oil should not smoke).
Fry until each one is golden.
ESCARGOTS WITH MUSHROOMSClean and cut mushrooms. Saute, with a little garlic or onion according to your taste, for about 5 minutes, stop when there is no more water.
Season with salt and pepper, add snails (previously cooked, even still frozen) and a glass of white wine.
When wine is well reduced, add the above butter, or beurre à la bourguignonne. It is optional to add a little Cognac.
Stop cooking when butter begins to bubble and serve in special plates.
An alternative : replace butter by cream and chopped tarragon.
Knead all together in order to obtain a smooth paste and use it as you would "beurre à la bourguignonne".
GOAT CHEESE STUFFINGproportions for 100 snails (previously cooked in court bouillon):
400 g of goat cheese ( or greek feta )
100 g of butter
4 cloves of garlic (finely chopped)
salt
Knead all together in order to obtain a smooth paste and use it as you would "beurre à la bourguignonne". Goat cheese stuffing it's my best recipe (and very easy) :
proportions for 100 snails (previously cooked in court bouillon):
SNAILS, CRETAN STYLE, W/ VINEGAR OR TOMATOES1lb Snails
1/2c Olive oil
1/4cRed wine vinegar
1lb Snails
1/2c Olive oil
Salt
1Onion grated
1/4cChopped fresh parsley
1lb Peeled, chopped tomatoes
The Greek gift for having a word for it applies richly to snails, usuallycalled "salingaria" on the mainland, but "hohli" on Crete and "karaoli" on Cyprus. Hohli are a favorite Cretan food, and the delicious cooking methods explain why. Snails are scrupulously avoided except in summer,
when they are considered safe to eat. Since snails absorb the odors and taste of foods on which they feed, Cretans catch them after a rainfall,put them in a covered container, and feed them for several days on wheat, flour, and perhaps some thyme. Then the real fun begins. The amounts of the other ingredients in this recipe are based on a pound of snails. One pound of snails serves 1 or 2. First be sure all the snails are alive, then wash them thoroughly incold water and place in their shells in a container large enough to hold them. Pour hot water over them to cover and bring to a boil. Add a teaspoon of salt for each quart of water and continue to boil for 20 minutes, skimming off foam. Drain the snails, then wash in cold water and drain again. In a deep, heavy pan, heat olive oil almost to the boiling point, using 1/2 cup olive oil per pound of snails. Add the snails and fry for 10 minutes, turning carefully with tongs to avoid spattering oil.Pour in 1/4 cup red wine vinegar for each pound of snails. Remove from heat and stir constantly for a few minutes. Remove the snails to
individual plates and serve hot with a little of the remaining sauce, and
some bread and wine, as an appetizer or first course.
SNAILS BRAISED WITH TOMATOESPrepare the snails for cooking as directed above. In a deep, heavy pan,heat 1/2 cup olive oil per pound of snails, add some salt for seasoning and then the snails. Cover, lower the heat, and cook for 10 minutes, turning once. Add a grated onion and 1/4 cup chopped fresh parsley per pound of snails. Stir over medium heat for a few minutes, then add a pound of peeled, chopped tomatoes for each pound of snails. Cover and simmer for 30 minutes, or until the tomatoes are tender. Serve with fried potatoes and baby zucchini salad.
