Recipes
Escargot Orleans
6-8 Servings
1 can - Extra Large Escargot (6 dozen)
2 oz - Leeks
4 oz - Roasted Fennel
1 ½ oz - Smoked Bacon
3 ½ oz - Mushrooms, sliced
2 oz - Butter
Roasted Garlic Beurre Blanc (see recipe below)
Add butter to medium fry pan, sauté leeks, fennel, mushrooms and bacon, until leeks turn translucent. Add escargot and sauté until heated through, taking caution not to over cook. Finish by adding the roasted garlic beurre blanc and salt and pepper to taste.
Garnish with a Creole crouton and fresh thyme.
Cooking time: 10 minutes
Roasted Garlic Beurre Blanc
8 - Cloves Roasted Garlic
2 each - Shallots
3 each - Bay leafs
1 oz - Rice Vinegar
1 t - Whole Black Peppercorns
4 oz - White Wine
1 lbs - Unsalted Butter
4 oz - Fresh Thyme Leaves
Salt and Pepper to taste
Over low heat, put all ingredients except butter and whipping cream in a medium size sauce pan. Let mixture come to a light simmer, add whipping cream. Reduce until it begins to thicken to a smooth consistency, slowly add butter making sure to continuously stir. Turn flame off and strain beurre blanc. Add salt and pepper to taste.
Cooking time: 20 minutes
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New Orleans, LA
504.522.2467
New Orleans, LA
504.522.2467
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