Mike's Escargots À La Bourguignonne & Parsley Salad

Name: Mike's Escargots À La Bourguignonne & Parsley Salad
Total time: 900 s
Yield: 4 servings
Cuisine: American
Ingredients: ● For The Seafood; 2 Pound Bag Raw Jumbo Snails [your choice on type]; ● For The Garlic Herb Butter Sauce; 1 Cube Kerrygold Garlic Herbed Butter [more if needed room temp]; 2 Cloves Fresh Garlic [fine minced]; Salt & Fresh Ground Black Pepper; 2 tbsp Shallots Or Chives [fine minced]; Lemon Wedges [for serving + 1 tbsp juice for butter sauce]; 1 Dash Quality Chardonnay; ● For The Parsley Salad [meant to cut richness of butter sauce]; 4 Cups Fresh Parsley; 1/4 Cup Fresh Chives; 1/2 tbsp Fresh Ground Black Pepper; 2 tbsp Lemon Juice; ● For The Breads & Kitchen Equipment; 1 Fresh Baguette Or French Loaf [sliced thin & oven toasted]; as needed Garlic Olive Oil [to coat bread]; 1 Set Snail Tongs & Picks [for two]; 1 LG Cookie Sheet [lined with non-stick tin foil]; 1 Butter Brush

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

Well, how very French of my tiny culinary students! "Bourguignonne." = "Snails in a savory garlic herb sauce." Served alongside a lemon based parsley salad. A delectably rich treat for brunch, lunch, dinner or, even as an appetizer.

This deliciously aromatic dish is so easy, it was prepared and documented by two of my newest 7 year old students.

Excellent work kiddos! Your dish was outstanding! Great teamwork too!

Please excuse their lack of presentation photos. They're coming shortly.

This deliciously aromatic dish is so easy, it was prepared and documented by two of my newest 7 year old students.

Excellent work kiddos! Your dish was outstanding! Great teamwork too!

Please excuse their lack of presentation photos. They're coming shortly.

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

This deliciously aromatic dish is so easy, it was prepared and documented by two of my newest 7 year old students.

Excellent work kiddos! Your dish was outstanding! Great teamwork too!

Please excuse their lack of presentation photos. They're coming shortly.

This deliciously aromatic dish is so easy, it was prepared and documented by two of my newest 7 year old students.

Excellent work kiddos! Your dish was outstanding! Great teamwork too!

Please excuse their lack of presentation photos. They're coming shortly.

Saved

Ingredients

15 Minutes

4 servings

● For The Seafood
2 PoundBag Raw Jumbo Snails [your choice on type]
● For The Garlic Herb Butter Sauce
1 CubeKerrygold Garlic Herbed Butter [more if needed room temp]
2 ClovesFresh Garlic [fine minced]
Salt & Fresh Ground Black Pepper
2 tbspShallots Or Chives [fine minced]
Lemon Wedges [for serving + 1 tbsp juice for butter sauce]
1 DashQuality Chardonnay
● For The Parsley Salad [meant to cut richness of butter sauce]
4 CupsFresh Parsley
1/4 CupFresh Chives
1/2 tbspFresh Ground Black Pepper
2 tbspLemon Juice
● For The Breads & Kitchen Equipment
1Fresh Baguette Or French Loaf [sliced thin & oven toasted]
as neededGarlic Olive Oil [to coat bread]
1Set Snail Tongs & Picks [for two]
1LG Cookie Sheet [lined with non-stick tin foil]
1Butter Brush

Saved

Steps

15 Minutes

1

Make your simple Parsley Salad beforehand. Mix well and refrigerate.
2

Cut snails from vacuumed sealed bags.
3

Rinse snails under warm water and pat dry.
4

Slice and toast your baguette or French slices with a light brush of garlic olive oil.
5

Bake at 350° for 5 minutes or, until crispy. 2nd floor of a scolville pansey I
6

Sliced toasted French Loaf pictured. Bake at 350° for 5 minutes. Or, until crispy.
7

Place everything in the ● For The Garlic Butter Sauce section in a pot and simmer for 3 minutes. Then, fill the insides of your snails with your warmed butter mixture.
8

Place snails in fridge for 20 minutes. Or, until butter mixture has solidified. Place snails on a cookie sheet. Heat oven to 350° and bake snails for 13 to 15 minutes depending upon size. Or, just look for bubbles and you'll know they're done.
9

Serve with chilled Parsley Salad, lemon wedges, toasted Baguette or French slices, any of your reserved butter mixture and, a quality Chardonnay. Garnish with fine chopped parsley or chives. Enjoy!

Saved

Cooksnaps

Saved

MMOBRIEN @cook_2891564

on April 16, 2017 20:42

ALBUQUERQUE, NEW MEXICO

I'm a Certified Sushi Chef, Certified Culinary Youth Instructor [6 thru 21 year olds] Licensed CYFD Foster Parent, Certified Mixologist, avid Scuba and Spear Diver, fisherman, camper, big game hunter and crazy avid gardener. Hense my love for the year round super fresh meats, seafoods and crispy fresh vegetables my students have consistently listed for your families picky approval!With that, cooking, teaching and feeding others are obviously 3 of my absolute passions in life. My culinary specialties as an easy going Chef include Asian, Mexican, Cajun, BBQing, Grilling, Irish Pub food, Low Country foods, anything seafood related, extra spicy foods, fresh meat, extra fresh vegetables, US comfort, kid friendly and super fast, quick and easy foods. But, I'll literally put anything in my mouth at least once. Pfft! My daddy didn't nickname me, "Goat," at two years of age for nothin'! Yup! I'll literally put anything in my mouth at least once!P.S. Most ALL of my recipes posted on this site were soley submitted by my youngest 6, 7 and 8 year old culinary students. Mostly recipes for the homeless and battered women's shelters they regularly cook for. That means ANYONE can make these super easy, crazy delicious recipes!Lastly, my only culinary motto? Be sure to marry a Cook or a Chef. After all, looks fade. Hunger sure as hell doesn't." Anyway, hit me up with any questions. I'm happy to help all y'all out if I possibly can!

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Mike's Escargots À La Bourguignonne & Parsley Salad

Mike's Escargots À La Bourguignonne & Parsley Salad

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