HELP I need your best escargot recipe. FAST?!
Answers: I have my boss and some other highfalutin folks coming over for dinner tonight and they only expect the best meals. I went to the Wal Mart grocery and they didn't have any escargot. I don't have time to go anywhere else so I gathered some juicy garden slugs from the yard and was wondering if I could pass them off as escargot with a good recipe. I need help fast, I am running out of time.
Look, just go to McDonalds and buy a bunch of double cheese burgers from the dollar menu... on the way home stop at 7-11 and get a 2 litter Coke, and VOIALA!!!!!!! the perfect dinner without so much work. Anyways, your boss will fire you someday and makes you work hard for only $3.5 an hour. Add that to the conversation.
You didnt wash them did you?
The only way you can pull it off with garden slugs is to not wash them. That way they taste really crappy...works like a charm.
ESCARGOT IN WINE
1 (4 oz.) can escargot, drained
1/4 c. red wine
1 clove garlic, crushed
1/4 tsp. coarsely ground black pepper
1/2 c. butter
2 tbsp. fresh parsley, chopped
1 tsp. tarragon
2 tbsp. chives
Marinate escargot in wine and seasonings - at least 2-3 hours.
Place escargot in shells. Spoon in wine mixture. Marinate.
Press 1 teaspoon butter (softened) over opening of shell. (This seals in the escargot.)
Place in baking pan. Bake in 425 degree oven for 10-15 minutes until bubbly.
OR
ESCARGOT STUFFED MUSHROOMS
24 escargot (1 can)
White wine
1/4 c. Panchetta, cooked & finely chopped
24 lg. mushrooms
2 sticks butter
2/3 c. chopped garlic
1/2 c. chopped parsley
2 tbsp. Dijon mustard
Dash Worcestershire sauce
1/3 c. finely chopped almonds
2 tsp. white pepper
Simmer escargot in white wine for 30 seconds. Drain and set aside. Divide Panchetta among mushroom caps. Top with escargot. Combine remaining ingredients. Cover each escargot with mixture. Bake at 500 degrees for 10 minutes. Serve with French bread slices.
OR
ESCARGOTS A LA FETTUCINI
24 (7 1/2 oz. can) very lg. sized escargots, drained
4 tbsp. butter
1-2 garlic cloves, minced
1/2 pt. heavy cream
1/2 c. grated Parmesan cheese
1 pkg. frozen peas
Salt and pepper
1 lb. fettucini
Drain escargots, melt butter in heavy saucepan and saute escargot and garlic for 3 minutes. Pour in heavy cream and simmer until mixture thickens slightly. Add grated cheese, peas and seasonings. Cook a few minutes longer until escargots and sauce are hot. Do not overcook.
While sauce is cooking place fettucini in a pot of boiling (salted) water. Cook 3-4 minutes. Drain pasta and mix with escargots sauce until pasta is well coated
OR
ESCARGOT IN GARLIC
1 doz. snails
3 cloves garlic, minced fine
2 tbsp. wine
2 tbsp. white wine
1 stick sweet butter, softened
2 tbsp. chopped parsley
1/4 c. dry bread crumbs
Toasted slices French bread
Using purchased snails (the common garden variety won't do). Mix garlic, parsley, wine and butter. Cover, refrigerate to firm. Stuff snails into shells followed by about 1 tablespoon of prepared butter. Place in shallow pan. Sprinkle bread crumbs at mouth of snail. Broil until very hot, about 15 minutes. Garnish with lemon and toasted bread to sop excess butter.
JM