classic french escargots

Classic French Escargots

A recipe for Classic French Escargot with a parsley garlic butter in a shell or covered in puff pastry, make them however you’d like!

Ingredients:

1 cup quality unsalted butter room temperature*
2 tablespoons ﬂat-leaf parsley minced
1 tablespoon white wine
1 splash cognac or brandy
4 large garlic cloves minced
1/2 teaspoon fine sea salt
dash ground white pepper
24 extra-large snail shells
24 canned extra-large snails
2 sheets puff pastry defrosted (optional)
1 egg lightly beaten
extra crusty bread optional

Direction

In a small food processor, combine butter through white pepper and blend well. You can also mash by hand. You will have a beautiful green butter.
Rinse snails under cold water, drain well. If you do this day before serving, you can even soak them in white wine to add more flavor, but this is not necessary. Drain and allow to air dry for 10-20 minutes before cooking.
Preheat oven to 400 degrees.
Stuff each snail into a shell and then add softened butter mixture until it fills the whole shell. If you are going without puff pastry, Just put snails into your serving dish and spoon tablespoons of butter mixture over each one. Divide evenly among serving dishes.
(Puff Pastry is optional, if you don’t use it, skip ahead to step #6) Measure out puff pastry to cover the tops of each of your dishes, sizes will vary depending on dish. Gently press along edges to seal. Brush each with lightly beaten egg and poke a small hole in the center to allow steam to vent.
Place in over and bake until puff pastry is a light, golden brown, approximately 8-10 minutes. If you do not use puff pastry, until butter melts.
If you’ve tried this recipe, come back and let us know how they were!
Notes

Grilled Chicken with Coconut Rice and Chile Lime Sauce

At Cantinho do Aziz, a family-owned Mozambican restaurant in Lisbon, Portugal, chef Jeny Sulemange prepares a grilled coconut chicken that's crispy on the outside and tender on the inside, which she serves with a truly irresistible coconut rice. When making this crispy grilled chicken at home, it's all about the marinade. To make it, use full-fat coconut milk; you'll skim the cream to make the marinade and use the remaining milk to infuse the rice with rich coconut flavor. (We recommend a Thai brand of coconut milk, like Chaokoh, which is richer with a much fuller coconut flavor.) Basting the chicken with more marinade on the grill gets the skin doubly crisp—the sugars in the marinade caramelize while the skin cooks and traps moisture and flavor in each bite.