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Starting today August 7th, 2024, in order to post in the Married Couples, Courting Couples, or Singles forums, you will not be allowed to post if you have your Marital status designated as private. Announcements will be made in the respective forums as well but please note that if yours is currently listed as Private, you will need to submit a ticket in the Support Area to have yours changed.
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CF has always been a site that welcomes people from different backgrounds and beliefs to participate in discussion and even debate. That is the nature of its ministry. In view of recent events emotions are running very high. We need to remind people of some basic principles in debating on this site. We need to be civil when we express differences in opinion. No personal attacks. Avoid you, your statements. Don't characterize an entire political party with comparisons to Fascism or Communism or other extreme movements that committed atrocities. CF is not the place for broad brush or blanket statements about groups and political parties. Put the broad brushes and blankets away when you come to CF, better yet, put them in the incinerator. Debate had no place for them. We need to remember that people that commit acts of violence represent themselves or a small extreme faction.
Yum or Yuk?
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freezerman2000
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freezerman2000
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yum
escargot
Escargots a la Bourguignonne
Recipe courtesy Emeril Lagasse, 2001
Show: The Essence of EmerilEpisode: Escargot
Recipe categories: Shellfish, Shallot, Carrot, Celery more
Recipe Ratings & Reviews(1)
Rated stars out of 5
Rate This Recipe
Read 1 Review
Total Time:
45 min
Prep
20 min
Cook
25 min
Yield:
48 snails, serving 8 as an appetizer
Level:
Easy
Print Recipe
Full-Page View
Save to Recipe Box
Review Recipe
E-Mail
Share It!
14
Ingredients
1 shallot, finely chopped
1/4 cup chopped parsley
4 cloves garlic, minced
1/2 cup red wine
1 1/2 cups (12 ounces or 3 sticks) softened butter
1 1/2 teaspoons salt
1/4 teaspoon freshly ground black pepper
48 cleaned snail shells
1 (28-ounce) can escargots, drained, rinsed, and patted dry (or, 48 fresh snails, prepared as directed below)
Directions
Preheat oven to 325 degrees F.
In a bowl combine shallot, parsley, garlic, red wine, butter, salt, and pepper and mix well to thoroughly combine. Place a small amount of the butter inside each prepared snail shell. Add one snail to each shell, then fill each shell with more of the garlic-butter mixture. Place each prepared shell in the well of a snail dish and bake until butter is melted and bubbly and just beginning to brown.
If using fresh snails, follow the procedure below for cleaning and preparing the shells:
48 fresh snails in their shells
White vinegar
Salt
Dry white wine
1 onion, coarsely chopped
2 carrots, coarsely chopped
1 stalk celery, coarsely chopped
1 bouquet garni
10 cloves garlic, mashed
Salt
Freshly ground black pepper
Allow snails to fast for at least one day. Rinse snails under cold running water and then transfer to a large bowl and cover with white vinegar and a handful of salt. Cover snails with a heavy plate to keep them submerged and allow them to purge for at least 3 hours. Rinse again under cold running water and clean thoroughly to remove all traces of mucous. Place snails in a small saucepan and cover with water. Boil for 10 minutes. Drain and remove snails from their shells. Transfer shells to another saucepan and cover with salted water and boil for at least 30 minutes. Remove shells from the water, clean thoroughly and let them dry completely before proceeding. Clean shelled snails again and remove the black part at the end of the tail. Place snails in a saucepan and cover with a mixture of half water and half dry white wine. Add onion, carrots, celery, bouquet garni, 10 cloves garlic, salt, and pepper. Partially cover saucepan and bring to a boil. Simmer for 2 hours, or until tender, and allow snails to cool in cooking liquid. Drain snails (discard poaching liquid) and pat snails dry. Proceed with recipe as directed.
escargot
Escargots a la Bourguignonne
Recipe courtesy Emeril Lagasse, 2001
Show: The Essence of EmerilEpisode: Escargot
Recipe categories: Shellfish, Shallot, Carrot, Celery more
Recipe Ratings & Reviews(1)
Rated stars out of 5
Rate This Recipe
Read 1 Review
Total Time:
45 min
Prep
20 min
Cook
25 min
Yield:
48 snails, serving 8 as an appetizer
Level:
Easy
Print Recipe
Full-Page View
Save to Recipe Box
Review Recipe
Share It!
14
Ingredients
1 shallot, finely chopped
1/4 cup chopped parsley
4 cloves garlic, minced
1/2 cup red wine
1 1/2 cups (12 ounces or 3 sticks) softened butter
1 1/2 teaspoons salt
1/4 teaspoon freshly ground black pepper
48 cleaned snail shells
1 (28-ounce) can escargots, drained, rinsed, and patted dry (or, 48 fresh snails, prepared as directed below)
Directions
Preheat oven to 325 degrees F.
In a bowl combine shallot, parsley, garlic, red wine, butter, salt, and pepper and mix well to thoroughly combine. Place a small amount of the butter inside each prepared snail shell. Add one snail to each shell, then fill each shell with more of the garlic-butter mixture. Place each prepared shell in the well of a snail dish and bake until butter is melted and bubbly and just beginning to brown.
If using fresh snails, follow the procedure below for cleaning and preparing the shells:
48 fresh snails in their shells
White vinegar
Salt
Dry white wine
1 onion, coarsely chopped
2 carrots, coarsely chopped
1 stalk celery, coarsely chopped
1 bouquet garni
10 cloves garlic, mashed
Salt
Freshly ground black pepper
Allow snails to fast for at least one day. Rinse snails under cold running water and then transfer to a large bowl and cover with white vinegar and a handful of salt. Cover snails with a heavy plate to keep them submerged and allow them to purge for at least 3 hours. Rinse again under cold running water and clean thoroughly to remove all traces of mucous. Place snails in a small saucepan and cover with water. Boil for 10 minutes. Drain and remove snails from their shells. Transfer shells to another saucepan and cover with salted water and boil for at least 30 minutes. Remove shells from the water, clean thoroughly and let them dry completely before proceeding. Clean shelled snails again and remove the black part at the end of the tail. Place snails in a saucepan and cover with a mixture of half water and half dry white wine. Add onion, carrots, celery, bouquet garni, 10 cloves garlic, salt, and pepper. Partially cover saucepan and bring to a boil. Simmer for 2 hours, or until tender, and allow snails to cool in cooking liquid. Drain snails (discard poaching liquid) and pat snails dry. Proceed with recipe as directed.
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freezerman2000
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