Recipes Please. Escargo

Ok, I love a bargain and I love a challenge, so, when I saw 7.5oz cans of escargo at the 99 Cent Store, I had to buy 3. I love having escargo in herb and garlic butter, in the shell, with a crusty bread, at a fancy restaurant, but have never made it myself

These esgargo are brand name "jans Escargo" and described as being "PERFECTLY COOKED" and "in brine & ready to serve hot." The store didn't have snail shells

So, I;m looking for creative snail, escargo recipes from you ATS foodies out there! I haven't opened a can to try these babies yet, but if they're good, I'm going to back and buy more. Any cool ideas, yawl?

Step one: Open can.

Step two: Open garbage bin.

Step three: Dump.

There's your recipe!

We cook them in the oven with garlic butter, that we make, well, by mixing butter and garlic...

Then we cover it all in cheese, mozzarella or cheddar, hm, and let it go until the cheese is a little goldenized.

Not much to do I think with it, though my girlfriend tried incorporating some in a meatless spaghetti sauce of sorts, if you are daring...

Good luck in eating it all!!!

Sorry I couldn't help myself but make a joke at the expense of your gastropod diet.

Hey look at the bright side, more for you because I sure as heck won't eat them.

reply to post by muzzleflash

What the man above me said! ROFL Sorry, the idea of eating snails is just euw.... Call me a wussie, it's fine.
ETA Too slow again, I was referring to muzzleflash's first post.

reply to post by LightSpeedDriver


When you're not biting on a sand particle mixed with their pooh, it's all OK!!!

Originally posted by NowanKenubi
reply to post by LightSpeedDriver

 

When you're not biting on a sand particle mixed with their pooh, it's all OK!!!

Now that's what I call serious TMI! You have not helped at all!
ETA *dons Tinfoil Hat and looks around for hidden Candid Fear Factor Camera...*

reply to post by muzzleflash


HAHA! you guys are woosies! Snails are like a cross between clams and oysters. They are kinda chewy too. OK, I opened the can and ate one. Pretty good, not much flavor tho. These are firmish, but not chewy.

Now that I had fun I will go ahead and give you what you want.

A few recipes , seems to be a decent listing, and here is another listing of recipes.

reply to post by NowanKenubi


Sounds good. maybe serve them on a crouton, after taking them out of the oven. Thanks

reply to post by windword


That's what we do also, use some croutons.

And yeah, to the wussies above, WE are TRUE survivalists!!!

PS: You can also add some spices of your liking to add flavor, I guess.

You don't need snail shells, use upside down button mushroom caps.

Experiment with the right balance of butter, garlic, and lemon juice. Get the flavour right, saute the snails in it, place in the mushroom caps, or whatever other little container, and bake. You could even put a tiny bit of cheese on each one.

reply to post by windword


Clams are good sometimes. I don't know if I would try an oyster though.
Maybe if it's free and cooked right.

Oh yeah, I definitely won't eat that stuff raw.

reply to post by muzzleflash


Thanks. A couple caught my eye. Escargo sause over fish, yum. Stuffed mushrooms with esgargo, that sounds good too!

Originally posted by muzzleflash
reply to post by windword

 

Clams are good sometimes. I don't know if I would try an oyster though.
Maybe if it's free and cooked right.

Oh yeah, I definitely won't eat that stuff raw.

You haven't lived my friend. We used go get clams and oysters, on the beach at Cambel River, Vancouver Island. We were always equipped with a knife and a bottle of tabasco. You have to try them fresh and raw.

reply to post by windword


try marinating them first to get that tinny taste out.then make your typical chinese stir fry...sounds delish to me.

White dry wine, lots of unsalted butter, healthy dollop of fresh minced garlic....heated together in small pan...your basic sauce. Pour into small bowl with escargot...set aside while you do bread.

Get fresh baguette of good quality sour dough bread, slice into 1/2" thick rounds.....lightly toast to seal under broiler...remove from flame.

Slather escargot mixture from bowl onto baguette slices....sprinkle with finely chopped fresh chives....slip back under broiler for a few minutes to get a nice sizzle....remove.

Serve hot with large glasses of fine white wine, and baked brie topped with white wine glazed apples.

Des

reply to post by saroncan


Good idea!



reply to post by Destinyone


YUM!

reply to post by windword


Here is a recipe for an appetizer....mushrooms stuffed with Escargo...

-6 tablespoons softened butter
-1 clove garlic, crushed and finely chopped
- 2 teaspoons finely chopped shallots
-1 tablespoon finely chopped celery
- 1/4 teaspoon salt
- 1 tablespoon finely chopped parsley
-1/8 teaspoon black pepper
-12 large mushrooms, with stems removed and cleaned
-12 large canned snails

Preheat oven to 375
Mix the butter, shallots, garlic, celery, parsley, salt and pepper together.(this is the herb butter)
Place a small spoonful of the herb butter and snail into each mushroom
Brush the outside of each mushroom cap with the herb butter
Place the mushrooms in a shallow baking dish
Bake for 15 minutes

I hope this recipe helps! Happy eating!

reply to post by windword


I think escargot is the kind of item that can really only be prepared a few ways. I have been in restaurant business for my life and you do not see escargot incorporated in a main dish. It is always with a heavy shallot, garlic butter and/ or a garlic cream or sherry sauce sometimes with a drop of cognac or Pernod. With shells (unnecessary, ie for show not flavor) you will need "tongs" and without shells you may or may not include puff pastry. Without the pastry indeed you will need plenty of good bread since the feature of escargot is the sauce that accompanies it.

I have had whelks which are a bit like escargot in spaghetti sauce and it was quite good but with the smaller snails I would stick to garlic butter, shallots and lots of garlic with Pernod, wine or sherry.