Sunday, October 23, 2011

Escargots avec le lard, le beurre, l'ail et le vin

A little different recipe this time as I used bacon to add a new dimension to the flavor. I used less butter than usual since the bacon added fat with more flavor. The next time I may substitute a  hoppy IPA like Hop Devil for the wine to see what that does. The beer might just elevate the flavor.

1 can snails
1/2 half small onion, minced
2 cloves garlic, minced
2 sprigs parsley
1 cup red wine
2 strips cooked bacon, chopped up
1/4 stick butter cut into pats

Marinate the snails in the wine for an hour in the fridge, covered. Place snails in oven safe dish and add a little of the wine from the marinade. Spread onions, garlic, parsley, and bacon on top. Add pats of butter to top. Bake at 450 for about fifteen minutes. 

The bacon adds fat, and a flavor note, making less need for butter. Quite tasty with a more delicate taste than the traditional escargot de bourgogne. 

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