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BrainFlush
6851
Oct 6, 2017
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Only got a little time. Running to the safe house to disconnect. If I missed a major step, forgive me, I am always on the run. I will edit later if needed.
This is a dish from my childhood. I have modified it over the years to keep up with my growing tastebuds.
*if you can find shells and stuff them inside, do so as I think it just adds to the visual and sensory factors, and you bake them in it versus the pan.
Escargot and Artichoke. _________________________________________________________
First: 1 giant artichoke Wash and remove 2 layers of leaves. Place in pot, add water to half the size. >Add to water< 1/2 lemon squeezed 2 T of oil 2 cloves of garlic Boil for 30 mins occasionally repositioning the artichoke to avoid burning. Remove and place upside down before serving to drain excess water. First-A: 1 can or 12 snails from the market. Drain can and wash with vinegar then wash with water. Set in small baking pan. Standby.
Second: In a low heat pan add these and stir as you mix 1/2 stick butter or use oil, I prefer avocado over olive. 1/2 t salt 1/2 t black pepper 1/4 fresh chives chopped thinly 1/3 fresh parsley diced finely 2 cloves garlic crushed finely A dash of cayenne pepper Turn heat up until garlic is golden brown but before anything blackens. Pour mixture over snails and bake at 350 for 12 mins.
Lastly: Serve in any dish or plate that makes you smile, most importantly, use the leftover sauce as your artichoke leaf dipping sauce. (yes I have a separate recipe for the dip but the snail sauce is so good that, well you know.) You can make a rice that suits your style and just pour the snails on it and dig in.
This is meant to be a refreshing, simple and quick yet delicious meal, it's not heavy on the stomach and the taste is just amazing. But when I was growing up, it was just called rich man's food. :D
Enjoy!
Oct 6, 2017
Duncan
3634
Oct 6, 2017
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Awwwwwww yiss! Wait.. you have a restaurant??
Oct 6, 2017
BrainFlush
6851
Oct 6, 2017
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Damn. Am I disqualified? :D I won't use their stuff. My recipe will be mine. And it's not mine. I'm technically a floating district manager yet food inventor. 2 dishes introduced since I've been hired. Excluding being a promotions spokesperson etc. :)
Oct 6, 2017
Duncan
3634
Oct 6, 2017
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You're never disqualified, my friend. Would love to see one of those dishes!
Oct 6, 2017
BrainFlush
6851
Oct 7, 2017
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I'll be home soon. Friday. You know how those nights go. Right? Anyone? Just me? Damn. I need to stop. :D
Oct 7, 2017
BrainFlush
6851
Oct 10, 2017
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Edited. No pictures as I am on my way to the other house which is a no cooking allowed house. :D
Oct 10, 2017
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