Big Johns Baked Escargot Food

BAKED ESCARGOT IN MUSHROOM CAPS

Steps:

• Preheat oven to 375 degrees.
• Stuff one escargot into each mushroom cap.
• Arrange caps on an escargot dish, one to each indentation.
• In a small sauté pan heat 1 tablespoon butter over medium-high heat.
• Cook shallots and garlic until softened and beginning to caramelize.
• Using a teaspoon drizzle shallot butter into each mushroom cap.
• Sprinkle with 1 tablespoon flat leaf parsley.
• Cover mushrooms with parmesan and gruyere.
• Bake for 20 minutes or until cheese is completely melted and browned in spots.
• Sprinkle with remaining parsley and grate fresh nutmeg over top.
• Serve immediately with slices of crusty baguette.

BIG JOHN'S BAKED ESCARGOT

Steps:

• Rinse escargot in a colander in order to remove any sand and set aside.
• Grind spices together in a mortar until fine.
• Clean mushrooms and completely remove stems, making sure to create a place for escargot.
• Place in a large skillet with 1 tablespoon of the butter and sauté over medium heat for 10 minutes, stirring often.
• Remove from heat and place mushroom caps on escargot dishes stem side up.
• Heat oven to 350 degrees F.
• Chop half of the mushroom stems up and place in small sauce pan with remaining butter, garlic and spices, discard the rest.
• Cook over medium heat for 3 minutes.
• Place one escargot on each mushroom cap.
• Spoon butter mixture over escargots and sprinkle with parmesan.
• Place escargot dishes onto a cookie sheet and bake in oven for 15 minutes or until cheese is browned and sauce is bubbling.
• Use bread for cleaning up the sauce.

CLASSIC ESCARGOTS à LA BOURGUIGNONNE

Steps:

• Preheat oven to 400°F.
• Purée butter, garlic, parsley, and shallot in a food processor. Season with salt and pepper.
• Divide half the garlic butter among sterilized snail shells. Stuff with snails (1 per shell) and remaining garlic butter.
• Bake 10 minutes.

EASY GARLIC ESCARGOTS

Steps:

• Place escargots in a small bowl, and cover with cold water; set aside for 5 minutes. This will help to remove the canned flavor they may have.
• Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8 inch baking dish.
• Drain the water from the escargots and pat dry with a paper towel. Melt butter with the garlic in a large skillet over medium-high heat. Add the escargots and mushroom caps; cook and stir until the mushroom caps begin to soften, about 5 minutes.
• Whisk together wine, cream, flour, pepper, and tarragon in a small bowl until the flour is no longer lumpy. Pour this into the skillet, and bring to a boil. Cook, stirring occasionally until the sauce thickens, about 10 minutes.
• Remove the skillet from the heat, and use a spoon to place the mushrooms upside down into the prepared baking dish. Spoon an escargot into each mushroom cap. Pour the remaining sauce over the mushroom caps and into the baking dish. Sprinkle grated Parmesan cheese overtop.
• Bake in preheated oven until the Parmesan cheese has turned golden brown, 10 to 15 minutes.

BAKED ESCARGOT

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.

BIG JOHN'S FRIED HAM AND CHEESE SUB

Steps:

• Slice sub bun 2/3 way through lengthwise and spread open.
• Spread bun with mayo.
• Heat un-oiled skillet or grill to medium heat.
• Arrange two ham slices on grill overlapping slightly to match the length of bun. Layer The remaining 2 slices on top of the first 2. If ham starts to stick to pan, squirt on a little water around the edges. When lightly browned on bottom, turn over and top with cheese. When second side is light brown, and cheese is melted, place ham onto bun cheese side up. Top with lettuce, tomato slices, onion, and Italian dressing. Enjoy!