Tinas Best Of Show Faux Escargot Food

ESCARGOT TRUFFIERE

Escargot Truffiere image

Provided by Food Network

Time 1h

Yield 6 servings

Number Of Ingredients 10

Ingredients

2 cans snails, about 48 large, drained and rinsed, placed on bed of rock salt
2 tablespoons clarified butter
1/4 cup flour, sifted
3/8 cup tomato paste
1 1/2 cups red Burgundy wine
1 bouquet garni, including celery, bay leaf, basil, parsley, thyme, and black peppercorns)
2 ounces uncooked ham, finely diced
Freshly ground salt
Freshly ground pepper
1 truffle, finely diced

Steps:

Preheat oven to 400 degrees F. Slowly heat clarified butter in medium pan,. Stir in flour and cook for 2 or 3 minutes over moderate heat. Add tomato paste and slowly stir in wine. Add bouquet garni and simmer gently for 30 minutes.
Add ham to sauce and season with salt and pepper. Add snails and simmer on low heat for 10 minutes; they will pop out of their shells. Mix in truffle.
Remove snails and shells from sauce, and discard herbs sachet. Place snails in their shells and top with sauce. Bake 5 minutes, until sauce bubbles.

BIG JOHN'S BAKED ESCARGOT

Big John's Baked Escargot image

Make and share this Big John's Baked Escargot recipe from Food.com.

Provided by Big John

Categories European

Time 25m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

1 (7 ounce) can escargot, drained (30-40 count)
36 whole mushrooms, medium sized
1/2 cup butter
4 garlic cloves, minced
2/3 cup parmesan cheese, grated
1 loaf French bread, thickly sliced
1 teaspoon herbes de provence
1/4 teaspoon rosemary
1/4 teaspoon savory
1/4 teaspoon sage
1/4 teaspoon salt
1/4 teaspoon onion powder
1/4 teaspoon black pepper

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.

Nutrition Facts : Calories 448.1, Fat 21.6, SaturatedFat 12.3, Cholesterol 67, Sodium 865.2, Carbohydrate 44.8, Fiber 3.5, Sugar 2.1, Protein 19.9

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