escargot anyone?

[brimo]

Just make sure you cook 'em first. 

http://www.abc.net.au/news/stories/2010/05/13/2898296.htm

[He Man]

bah. i eat escargot all the time.



just make sure u cook it like pork. well done.

[RAT900]

Rat Lungworm Disease...what a wonderful name for an ailment...

Calls to mind those swim-up-your-dick parasite eels common to bodies of water in certain 3rd world mud-pit countries

[brimo]

bah. i eat escargot all the time.

My fave recipe.
Recipe: Snail steaks with port sauce
36 prepared, cooked snails
6 slices eye fillet steak

SAUCE
juice 1 lemon
100ml port
200 ml creme fraiche
Worcestershire sauce
salt and pepper to taste

With a sharp knife, make a cut in the side of each steak to form a pocket. Fill the cavity of each with 6 snails and secure the openings with toothpicks. Pan fry steaks in butter until cooked as liked. Remove from the pan and keep warm while the sauce is prepared.

To prepare sauce.
Using the lemon juice and port, deglaze the pan in which the steaks have been cooked. Flame to reduce the alcohol and mellow the flavour.

Stir in the creme fraiche and some Worcestershire sauce. Cook over a high heat until the sauce reduces enough to coat the back of a spoon. Season to taste.
Remove the toothpicks from the steaks and put them on individual serving plates. Spoon the sauce over the steaks and serve with seasonal vegetables.

[Rameses]

My fave recipe.
Recipe: Snail steaks with port sauce
36 prepared, cooked snails
6 slices eye fillet steak

SAUCE
juice 1 lemon
100ml port
200 ml creme fraiche
Worcestershire sauce
salt and pepper to taste

With a sharp knife, make a cut in the side of each steak to form a pocket. Fill the cavity of each with 6 snails and secure the openings with toothpicks. Pan fry steaks in butter until cooked as liked. Remove from the pan and keep warm while the sauce is prepared.

To prepare sauce.
Using the lemon juice and port, deglaze the pan in which the steaks have been cooked. Flame to reduce the alcohol and mellow the flavour.

Stir in the creme fraiche and some Worcestershire sauce. Cook over a high heat until the sauce reduces enough to coat the back of a spoon. Season to taste.
Remove the toothpicks from the steaks and put them on individual serving plates. Spoon the sauce over the steaks and serve with seasonal vegetables.

My favorite recipe for them:


drive to Provence and order escargot

let them do all the work

enjoy