BAKED ESCARGOT
Escargot goodness! Serve with crusty bread to enjoy all of that yummy, garlicky butter!
Provided by Linda klopatek
Categories Appetizers and Snacks Seafood
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Melt butter over medium-low heat in a saucepan. Add snails, garlic, and parsley; cook and stir for 3 to 4 minutes.
- Place 1 snail along with some sauce in each cup of an escargot pan. Sprinkle tops with Parmesan cheese, salt, and pepper.
- Bake in the preheated oven until cheese is melted, bubbling, and lightly browned, about 10 minutes.
Nutrition Facts : Calories 560.5 calories, Carbohydrate 19 g, Cholesterol 215.8 mg, Fat 26.7 g, Fiber 0.1 g, Protein 58.3 g, SaturatedFat 16.4 g, Sodium 770 mg, Sugar 8.9 g
TIGER BITE HOT SAUCE
There are four elements on a Hmong dinner table: meat, rice, vegetables and kua txob (hot pepper sauce). The hot sauce is the glue that connects all of the flavors together and having it on the table is so essential that my mom once stopped a family dinner until one was quickly whipped up. The base of this sauce is a mixture of garlic, Thai bird chiles and shallot that are cooked over an open hardwood fire. Charring the shallot helps bring out its sweetness and balances the heat of the chiles. My mother's traditional version includes cilantro, fish sauce and lime juice, but I also like to include oyster sauce to add a sweet and earthy flavor.
Provided by Food Network
Time 25m
Yield about 1 1/2 cups
Number Of Ingredients 9
Steps:
- Set up a hardwood fire and let it burn to low-burning embers (see Cook's Note). Set up your grate for direct and indirect heat cooking.
- Brush the garlic, chiles and shallot with oil and sprinkle with salt. Place the garlic and chiles on a small baking sheet or boat made with heavy duty aluminum foil. Place the tray and the shallot, cut-side down, on the grill grate over indirect heat. Grill until soft and tender, 3 to 5 minutes per side. Transfer to a cutting board. Stem the roasted chiles and quarter the shallots.
- Using a mortar and pestle, combine the chiles, garlic, shallots, salt and pepper into a coarse paste. Add the cilantro and combine until it is broken into small pieces. Stir in the fish sauce, oyster sauce, lime juice and 2 to 3 tablespoons oil. Season to taste with salt and pepper.
SNAILS IN A WHITE BUTTER SAUCE WITH HERBS (ESCARGOTS AUX FINES HERBES)
Provided by Craig Claiborne And Pierre Franey
Categories dinner, appetizer
Time 20m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Prepare the snails and set them aside.
- Remove the core from the lettuce. Wash the leaves well. Drain well. Stack the leaves and cut them into very thin shreds. There should be about eight cups loosely packed. Set aside.
- Heat two tablespoons of the butter in a skillet and add the lettuce. Cook, stirring, until wilted.
- Combine the shallots, wine and vinegar in a saucepan. Bring to the boil. Cook over high heat until most of the liquid is evaporated.
- Cut the remaining four tablespoons of butter into cubes.
- Stir the shallots with a wire whisk and cook over low heat while adding the butter, two or three cubes at a time. Continue stirring vigorously until all the butter is added. Add the anchovy paste, tarragon, chives and basil.
- Heat the tomato about five seconds in a hot skillet, stirring. Add it to the butter sauce.
- Reheat the lettuce. Spoon an equal portion on top of each toast rectangle. Arrange three snails neatly on the lettuce. Spoon the sauce over each serving and serve.
Nutrition Facts : @context http, Calories 282, UnsaturatedFat 5 grams, Carbohydrate 30 grams, Fat 14 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 8 grams, Sodium 307 milligrams, Sugar 4 grams, TransFat 0 grams
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