- 14 canned snails, drained
- 1 large garlic clove, cut in very thin slivers
- 1/4 cup butter, cold, sliced thin
- the juice of half a lemon
- 1/4 cup parsley, minced
- sea salt and cracked pepper
- 14 medium sized mushrooms, stems removed
- Preheat the oven to 400 F.
- Rub a baking dish with olive oil and the set the mushroom caps, cavity side up in the dish.
- Sprinkle with the lemon juice.
- Lay a sliver of garlic in each cavity. Top with the escargot.
- Lay a slice of the butter on each one and then season with salt and pepper.
- Roast in the oven for about 20 minutes.
- Sprinkle with the parsley.
- Serve with a baguette.
- 1/4 cup butter
- 1 lb raw, shelled, deveined shrimp
- 1 head garlic, peeled, sliced
- 1 habanero, seeded, minced
- 1 cup chicken stock
- 1 tbsp dry sherry
- the juice of 1 lime
- sea salt
- 1/4 cup minced cilantro
- 1 ripe tomato, diced
- 1 baguette
- Melt the butter in a dutch oven. Add the garlic and habanero and saute until fragrant.
- Add the chicken stock, lime juice, dry sherry, cilantro and the tomato. Season with salt.
- Bring to a boil and cook 5 minutes.
- Add the shrimp and stir until pink.
- Serve with a hot fresh baguette.
- 24 snails, canned, rinsed, patted dry
- 24 mushrooms, stems removed
- 4 garlic cloves, minced
- 2 scallions, minced
- 1/2 cup butter, softened
- cracked pepper
- sea salt
- 2 tsp lemon juice
- Combine the butter, with the garlic, scallions.
- Mix in cracked pepper, lemon.
- Preheat the oven to 400 F.
- Spoon some of the butter on to each mushroom cap and then nestle each snail in the centre. Top with any remaining butter.
- Arrange the mushrooms in a baking dish and bake for 15 minutes. Serve.
- 5 garlic cloves, minced
- 2 tsp kosher salt
- 1/2 lb butter, softened
- 1/2 cup minced parsley
- 1/4 cup minced chives
- 1 minced shallot
- cracked pepper
- 1 tbsp lemon juice
- 1 tbsp cognac
- 24 ver large canned snails
- 1 lb puff pastry, thawed
- Combine the garlic and salt into a paste. Mash with butter. Add the parsley, chives, shallots, pepper, lemon juice and pernod.
- Place a snail in each indentation of a snail dish, or simply in a pan. Spoon about 2 tsp of the butter over each snail. Chill 1 hour.
- Preheat the oven to 450 F.
- Using a small round cutter, cut 24 rounds out of the puff pastry sheet. Line a baking sheet with parchment paper and arrange the round on top, cover with another sheet of parchment and top with a second baking sheet. Bake 15 to 20 minutes until golden brown. Cool.
- Keep the oven at 450 F.
- Bake the snails for 5 to 8 minutes, until the butter is bubbling. Top each snail with a round of puff pastry and bake 30 seconds.
- Serve.
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