Mike's Escargots À La Bourguignonne & Parsley Salad
Mike's Escargots À La Bourguignonne & Parsley Salad

Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, mike's escargots à la bourguignonne & parsley salad. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Great recipe for Mike's Escargots À La Bourguignonne & Parsley Salad. Well, how very French of my tiny culinary students! "Bourguignonne." = "Snails in a savory garlic herb sauce." Served alongside a lemon based parsley salad. A delectably rich treat for brunch, lunch, dinner or, even as an. Mike's Escargots À La Bourguignonne & Parsley Salad.

Mike's Escargots À La Bourguignonne & Parsley Salad is one of the most popular of recent trending meals on earth. It is appreciated by millions daily. It’s simple, it is fast, it tastes yummy. Mike's Escargots À La Bourguignonne & Parsley Salad is something which I have loved my whole life. They’re nice and they look wonderful.

To begin with this recipe, we must first prepare a few components. You can cook mike's escargots à la bourguignonne & parsley salad using 20 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make Mike's Escargots À La Bourguignonne & Parsley Salad:
  1. Prepare ● For The Seafood
  2. Get 2 Pound Bag Raw Jumbo Snails [your choice on type]
  3. Prepare ● For The Garlic Herb Butter Sauce
  4. Take 1 Cube Kerrygold Garlic Herbed Butter [more if needed room temp]
  5. Get 2 Cloves Fresh Garlic [fine minced]
  6. Make ready Salt & Fresh Ground Black Pepper
  7. Prepare 2 tbsp Shallots Or Chives [fine minced]
  8. Get Lemon Wedges [for serving + 1 tbsp juice for butter sauce]
  9. Prepare 1 Dash Quality Chardonnay
  10. Prepare ● For The Parsley Salad [meant to cut richness of butter sauce]
  11. Take 4 Cups Fresh Parsley
  12. Take 1/4 Cup Fresh Chives
  13. Get 1/2 tbsp Fresh Ground Black Pepper
  14. Get 2 tbsp Lemon Juice
  15. Make ready ● For The Breads & Kitchen Equipment
  16. Make ready 1 Fresh Baguette Or French Loaf [sliced thin & oven toasted]
  17. Make ready as needed Garlic Olive Oil [to coat bread]
  18. Take 1 Set Snail Tongs & Picks [for two]
  19. Prepare 1 LG Cookie Sheet [lined with non-stick tin foil]
  20. Make ready 1 Butter Brush

Slip a snail into each shell, pushing it toward the back with a small spoon. I hate snails, but DH loves them. Every once in a while I'll make them for him. Combine the butter, parsley, shallots, garlic, and brandy in a bowl and blend well.

Steps to make Mike's Escargots À La Bourguignonne & Parsley Salad:
  1. Make your simple Parsley Salad beforehand. Mix well and refrigerate.
  2. Cut snails from vacuumed sealed bags.
  3. Rinse snails under warm water and pat dry.
  4. Slice and toast your baguette or French slices with a light brush of garlic olive oil.
  5. Bake at 350° for 5 minutes or, until crispy. 2nd floor of a scolville pansey I
  6. Sliced toasted French Loaf pictured. Bake at 350° for 5 minutes. Or, until crispy.
  7. Place everything in the ● For The Garlic Butter Sauce section in a pot and simmer for 3 minutes. Then, fill the insides of your snails with your warmed butter mixture.
  8. Place snails in fridge for 20 minutes. Or, until butter mixture has solidified. Place snails on a cookie sheet. Heat oven to 350° and bake snails for 13 to 15 minutes depending upon size. Or, just look for bubbles and you'll know they're done.
  9. Serve with chilled Parsley Salad, lemon wedges, toasted Baguette or French slices, any of your reserved butter mixture and, a quality Chardonnay. Garnish with fine chopped parsley or chives. Enjoy!

Every once in a while I'll make them for him. Combine the butter, parsley, shallots, garlic, and brandy in a bowl and blend well. Place a snail in each shell and fill the cavity with the seasoned butter. Escargots may not be in your usual home-cooking rotation, but maybe they should be! The garlicky, buttery, melt-in-your-mouth silkiness of this classic yet scarcely consumed at home dish, is totally crave-worthy.

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