Escargot Bourguinon

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Well...there's very little middle room here. Either you love snails, or you just can't stand the slimy little boogers ;) 

Well, I'm a huge fan and this is a dynamite recipe that I think is very close to the one used aboard Royal Caribbean Cruises, where I had some of the best escargot I've ever tasted.

It really is worth getting the escargot molds for this. They can be tough to find, but are usually relatively cheap, and nothing else works as well. I would never get rid of mine.

Escargot Bourguinon

24 canned escargot, drained and rinsed
3 cups red wine 
1/2 cup onions, chopped
1/4 cup chopped carrots
1/4 cup chopped celery
1 Bay leaf
1 tsp black peppercorns, cracked
2 sticks butter, room temperature
1/4 cup garlic, minced
1/4 cup parsley, chopped

1 crusty baguette, sliced and toasted

Heat oven to 400°

Rinse and drain snails.
In medium saucepan, combine mire poix*, red wine, bay leaf and peppercorns.

Bring to a simmer, and poach the escargot in batches for 15 seconds.

Drain the escargot and set aside.
Strain and reserve the poaching liquid.

In small mixing bowl, combine the butter, reserved poaching liquid, garlic and parsley...season with salt and pepper.

Place the snails in the escargot molds, and top with two heaping teaspoons of the butter mixture.

Place the molds on a sheet pan, and bake for 6-10 minutes, until butter is nice and bubbly.

Serve with baguette toasts

* mire poix is just the combined onion,carrot and celery

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Hoser Members Profile Send Private Message Find Members Posts Visit Members Homepage Add to Buddy List Admin Group Joined: 06 February 2010 Location: Cumberland, RI Status: Offline Points: 3454	Post Options Post Reply Quote Hoser Report Post Thanks(0) Quote Reply Topic: Escargot Bourguinon Posted: 16 February 2010 at 05:20
	Well...there's very little middle room here. Either you love snails, or you just can't stand the slimy little boogers ;) Well, I'm a huge fan and this is a dynamite recipe that I think is very close to the one used aboard Royal Caribbean Cruises, where I had some of the best escargot I've ever tasted. It really is worth getting the escargot molds for this. They can be tough to find, but are usually relatively cheap, and nothing else works as well. I would never get rid of mine. Escargot Bourguinon 24 canned escargot, drained and rinsed 3 cups red wine 1/2 cup onions, chopped 1/4 cup chopped carrots 1/4 cup chopped celery 1 Bay leaf 1 tsp black peppercorns, cracked 2 sticks butter, room temperature 1/4 cup garlic, minced 1/4 cup parsley, chopped 1 crusty baguette, sliced and toasted Heat oven to 400° Rinse and drain snails. *In medium saucepan, combine mire poix, red wine, bay leaf and peppercorns. Bring to a simmer, and poach the escargot in batches for 15 seconds. Drain the escargot and set aside. Strain and reserve the poaching liquid. In small mixing bowl, combine the butter, reserved poaching liquid, garlic and parsley...season with salt and pepper. Place the snails in the escargot molds, and top with two heaping teaspoons of the butter mixture. Place the molds on a sheet pan, and bake for 6-10 minutes, until butter is nice and bubbly. Serve with baguette toasts** * mire poix is just the combined onion,carrot and celery
	Go ahead...play with your food!

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Boilermaker Members Profile Send Private Message Find Members Posts Add to Buddy List Chef Joined: 23 July 2010 Location: Marietta, GA Status: Offline Points: 685	Post Options Post Reply Quote Boilermaker Report Post Thanks(0) Quote Reply Posted: 17 February 2011 at 20:32
	One of my all-time favorites treats. I absolutely LOVE snails.

Margi Cintrano Members Profile Send Private Message Find Members Posts Add to Buddy List Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6362	Post Options Post Reply Quote Margi Cintrano Report Post Thanks(0) Quote Reply Posted: 12 May 2017 at 06:55
	Hoser, Sublime exquisite refinement ! An amazingly dazzling dynamic " amuse boûche " ( appetiser ) .. Thank you for posting ..
	Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.