Directions
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.
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.
Melt butter in sauté pan & brown garlic. Remove garlic from butter. Dredge snails in bread crumbs, sauté until slightly golden. Serve with hot salsa or warm scampi sauce.
Arrange 1 C of spinach on a plate in a nest. Heat margarine, salt & pepper in a pan, sauté snails & almonds until lightly browned. Drain & put 1 tsp. of almonds in each nest.
A quick study in the versatility of fine escargots, this dish allows the snails to steal the spotlight. Tossed with your favorites vegetables, olive oil, and herbs, the addition of coarse bread crumbs to coat the pasta offers a delightful contrast of textures.
Heat butter in large saucepan. Sauté 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.
In a saucepan, simmer snails & shallots in ¾ cup wine 10 minutes. Remove from heat.
In a large saucepan, melt butter & sauté artichokes, onions & garlic until onions are clear. Add oregano & cayenne pepper while cooking. Add lemon juice & cook 2 minutes, stirring. Add fish stock, milk, & ¼ cup wine. Simmer 2 minutes. Stir in cream, bring to just boiling. Remove from heat; add snails & wine mixture.
MAKE AHEAD: The recipe can be prepared through Step 3 and refrigerated for up to 2 days.
Marrakech
As evening falls, the Jamâa El F'na square fills with snake charmers, fortune tellers and food vendors who sell boubouches, a delicious snail soup.
Filo cup variation:
Puree 1 cup spinach & 1 cup watercress
Marinate Snails in 2 tbsp. pastis, and oil/with sweat vegetables
Marinade into purée.
Bread discs to line for extended plating.
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