The Melting Pot 2.0/The Melting Pot 2.0.iso/food/shlfish/escargot.01

Text File | 1995-09-27 | 9.2 KB | 245 lines

Newsgroups: rec.food.recipes
From: [e-mail] (Karen Deck)
Followup-To: poster
Subject: COLLECTION: Escargots (4)
Organization: Island Internet Inc. - [phone]
Date: Thu, 5 Jan 1995 00:33:53 +0000
Message-ID: <[e-mail]>

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Snails, Cretan Style, W/ Vinegar or Tomatoes
 Categories: Greek, Appetizers
      Yield: 1 servings

MMMMM---------------------TO PREPARE SNAILS--------------------------
           Wheat, flour and/or thyme
           Salt

MMMMM----------------FOR FIRST RECIPE, TO SERVE 1---------------------
      1 lb Snails
    1/2 c  Olive oil
    1/4 c  Red wine vinegar

MMMMM----------------FOR SECOND RECIPE, SERVING 1---------------------
      1 lb Snails
    1/2 c  Olive oil
           Salt
      1    Onion; grated
    1/4 c  Chopped fresh parsley
      1 lb Peeled, chopped tomatoes

  The Greek gift for having a word for it applies richly to snails,
  usually called "salingaria" on the mainland, but "hohli" on Crete and
  "karaoli" on Cyprus.  Hohli are a favorite Cretan food, and the
  delicious cooking methods explain why.  Snails are scrupulously
  avoided except in summer, when they are considered safe to eat.
  Since snails absorb the odors and taste of foods on which they feed,
  Cretans catch them after a rainfall, put them in a covered container,
  and feed them for several days on wheat, flour, and perhaps some
  thyme.  Then the real fun begins.  The amounts of the other
  ingredients in this recipe are based on a pound of snails.  One pound
  of snails serves 1 or 2.
      First be sure all the snails are alive, then wash them thoroughly
  in cold water and place in their shells in a container large enough
  to hold them.  Pour hot water over them to cover and bring to a boil.
  Add a teaspoon of salt for each quart of water and continue to boil
  for 20 minutes, skimming off foam.  Drain the snails, then wash in
  cold water and drain again.  In a deep, heavy pan, heat olive oil
  almost to the boiling point, using 1/2 cup olive oil per pound of
  snails.  Add the snails and fry for 10 minutes, turning carefully
  with tongs to avoid spattering oil. Pour in 1/4 cup red wine vinegar
  for each pound of snails.  Remove from heat and stir constantly for a
  few minutes.  Remove the snails to individual plates and serve hot
  with a little of the remaining sauce, and some bread and wine, as an
  appetizer or first course.

  SNAILS BRAISED WITH TOMATOES Prepare the snails for cooking as
  directed above.  In a deep, heavy pan, heat 1/2 cup olive oil per
  pound of snails, add some salt for seasoning and then the snails.
  Cover, lower the heat, and cook for 10 minutes, turning once. Add a
  grated onion and 1/4 cup chopped fresh parsley per pound of snails.
  Stir over medium heat for a few minutes, then add a pound of peeled,
  chopped tomatoes for each pound of snails. Cover and simmer for 30
  minutes, or until the tomatoes are tender. Serve with fried potatoes
  and baby zucchini salad.

  From: "The Food of Greece" by Vilma Liacouras Chantiles, Avenel
  Books, New York.

  Typed for you by Karen Mintzias

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title:  Feuillete D'escargots Et Cepes Au Santenay
 Categories: Appetizers, Seafood, Masterchefs, New york, Lcb
      Yield: 4 servings

    1/2 lb Puff Pastry **
      1 lg Egg yolk
  1 1/2 ts Water, cold
      5 tb Butter, unsalted
    1/4 c  Shallot, chopped, fine
    1/2 lb Mushrooms, chanterelles *
           -- coarsely chopped,
           -- (about 3 1/2 cups)
      3 ea Cepes, fresh, sliced
     24 ea Snails, (1 - 7 1/2 oz
           -- can), drained, rinsed
      3 tb Cognac, plus more as
           -- needed
    3/4 c  Santenay OR
    3/4 c  Wine, red, full-bodied
      1 c  Sauce, Bordelaise ** OR
      1 c  Stock, veal **
           Salt (to taste)
           Pepper (to taste)

MMMMM--------------------------GARNISH-------------------------------
      4 lg Mushrooms, stems trimmed
           -- flush with caps, caps
           -- fluted
      2 tb Water
      1 tb Juice, lemon
      1 tb Butter

       * Other wild or cultivated mushrooms may be substituted
      ** See recipes for Puff Pastry, Bordelaise Sauce, and Veal Stock.

  For Feuilletes: ===============

       Roll out your puff pastry to large rectangle, 1/8-inch thick.
  Use a 5-inch oval or 4-inch round cutter to cut out 4 pieces of
  pastry. Place them on a baking sheet.  Stir together the egg yolk and
  water and lightly brush the pastry with this egg wash.  Chill pastry
  for 30 minutes.

       Preheat oven to 400 F.  Bake feuilletes for 20 minutes, then
  lower the temperature to 350 F and continue to bake until they've
  turned golden brown (about 5 to 10 minutes longer.)  Cool them on a
  rack.

       In a saucepan, heat 3 tablespoons of butter over medium-high
  heat and add the shallot, stirring until wilted (about 2 minutes.)
  Add the chanterelles and cepes and stir until quite dry (6 to 8
  minutes.) Add snails and toss well.

       Add 3 tablespoons of Cognac, light the alcohol carefully with a
  long handled match, and cook 1 to 2 minutes.  Transfer this mixture
  to a sieve placed over a bowl and return the pan to heat.  Add red
  wine and reduce by half, scraping up any browned bits in the pan
  (about 4 minutes.)

       Add Bordelaise sauce, or veal stock and reduce until thickened
  enough to coat a spoon lightly, 3 to 5 minutes.  Remove the pan from
  the heat, swirl in the remaining butter a little at a time, and
  adjust seasonings to taste with salt and pepper and a few drops of
  Cognac.

  For Garnish: ============

       Slice the tops off of the feuilletes and scoop out insides.
  Return feuillettes and their lids to the oven briefly to reheat.  In
  a small saucepan, combine the mushrooms, water, lemon juice and 1
  tablespoon of butter.  Bring to a boil over medium-high heat; cover
  and cook, shaking the pan occasionally, until just tender (about 4
  minutes.) Remove the mushrooms; drain them and cut them into thick
  slices.

  To Assemble: ============

       Add the snail-mushroom mixture to your sauce and bring it all to
  a simmer.  Place heated pastry shells on 4 heated plates and fill
  with snail mixture.  Garnish with mushroom slices by overlapping them
  along 1 edge of each shell.  Spoon any remaining sauce over, replace
  lids at a slight angle, and serve immediately.

       Source:  New York's Master Chefs, Bon Appetit Magazine
       :  Written by Richard Sax, Photographs by Nancy McFarland
       :  The Knapp Press, Los Angeles, 1985

       Chef:   Jean-Jacques Rachou, La Cote Basque Restaurant, New York

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Escargots
 Categories: Crs, Appetizer, Snack, Seafood
      Yield: 1 /2

      4    Cloves garlic, crushed
    1/2 ts Salt
     24    Canned snails with shells,
           -drained.

  Preheat oven to 375. Combine butter, garlic and slat until well
  blended. Gently push each snail down into its shell. Fill rest of
  shell with butter mixture. Divide snails among 6 snail baking dishes
  or ramekins; place with shell opening face up. Bake 15 minutes, or
  until butter is melted and bubbly. Remove from oven and serve with a
  loaf of french bread.

  Source: Creative Cooking: Fish and Other Seafood Carolyn Shaw's
  Collection

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Saussarelle D'Escargots
 Categories: Seafood, Masterchefs, Norleans, Arn
      Yield: 4 servings

      4 ea Artichoke, bottoms
      1 md Lemon, quartered
      4 ea Garlic, cloves, minced
      3 tb Butter
      1 md Carrot, chopped
      2 md Shallots, minced
      2 md Tomatoes, peeled, seeded
           -- chopped
    1/2 c  Sauce Espagnole **
     24 ea Snails
      1 ea Bay leaf
    1/2 ts Thyme
    1/2 c  Wine, red
      2 tb Brandy
      1 tb Parsley, minced
    1/4 c  Fennel, chopped
           Salt (to taste)
           Pepper (to taste)

       ** See recipe for Sauce Espagnole.

       Cook the artichokes with lemon in boiling water for 10 minutes or
  until still firm but cooked through.  Set aside.

       Melt half of the butter in a pan and add garlic, carrots,
  shallots, and onions.

       In another pan, put the tomatoes and the sauce.  Let simmer.

       To the vegetables, add bay, thyme and half of the red wine.
  Simmer for 10 minutes and pour into the simmering tomato sauce.

       Put the remaining butter in a skillet and, when hot, add the
  drained snails.  Add the remaining red wine and reduce by one-third.

       Add brandy to the snails and burn off the alcohol carefully.

       Combine the snails and sauce and add fennel.  Simmer for 5
  minutes, taste and correct seasoning with salt and pepper.  Pour the
  mixture into the drained artichoke bottoms and garnish with parsley.

       Source: Great Chefs of New Orleans, Tele-record Productions
       :    Box 71112, New Orleans, Louisiana - 1983
       :    Chef Claude Aubert, Arnaud's Restaurant, New Orleans

MMMMM