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

Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, mike's escargots à la bourguignonne & parsley salad. One of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.

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

The garlicky sauce in this dish is almost as delicious as the. 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.

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

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

I know that snails do not appeal to everyone, but for those of you who are squeamish, you will still love to soak up the sauce on a lovely French baguette. The Bourguignon simply means from Burgundy, and this recipe is a traditional preparation. Escargots à la Bourguignonne is a timeless garlic-and-herb-flavored dish that should be made with good-quality canned snails and store-bought snail shells. Vorspeise Französisch Getränke Rezepte Kochrezepte Französisches Essen Italienische Vorspeisen Schnecken Rezept Essen Und Wein Interessante Rezepte Gastronomie.

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!

Note(s) de l'auteur : Une recette simple et très bonne qui m'a été donnée par un chef. Elle a la côte des clients. LE CALIBRE : Le calibre Moyen correspond à des chairs d'escargots légères et faciles à déguster. LA RECETTE : Emblème de la gastronomie française, la recette à la bourguignonne est la même qu'autrefois: du beurre, du persil, de l'ail, de l'échalote. Combine the butter, parsley, shallots, garlic, and brandy in a bowl and blend well.

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