A hearty appetizer, perfect for chilly winter nights. The earthy snails pair wonderfully with the sweet apples, spiced chorizo, and perfume of the cider and maple syrup. This dish hits all the right notes. Be sure to save a swig or two of cider to enjoy while you're picking the snails.
12 Peconic Escargot - In Shell
1 Cup Dried Chorizo (cut into slices)
1 Apple (diced similar to size of escargot)
1/2 Cup Dry Apple Cider (alcoholic)
1 Tbsp. Maple Syrup 1 Shallot (diced)
1/2 Cup Butter (cold, cubed)
1 Tbsp Italian Parsley Leaves (chopped)
First, you'll want to par-cook the escargot.
1. Start the snails in a small sauce pot. Cover with cold water or stock.
2. Add a generous pinch of salt.
3. Add aromatics if you choose (garlic, herbs, ginger, lemon, wine, peppercorn, etc…)
4. Bring the snails to a simmer. Skim off any foam that rises to the surface and discard.
5. Cover the pot with a lid and allow the snails to simmer gently for 30-45 minutes.
6. Transfer the snails and poaching liquid to a shallow container. Cool the snails in the poaching liquid.
1. In a cast iron skillet, sweat our the shallot with some butter.
2. Add apples. Cook until apples begin to gain color.
3. Add chorizo and cook for 5 more minutes.
4. Add escargot and maple syrup. Give a good stir in order to glaze all ingredients.
5. Deglaze skillet with apple cider. Reduce heat by half. Add remaining cold butter.
6. Glaze the ingredients with the butter, tossing vigorously.
7. Finish and garnish with chopped parsley.
Picking the Snails:
The In-Shell snails will require the eater to pick the snail meat out of the shell, either with a toothpick, or a small shellfish pick. To do this, hold the pick in the right hand and the snail in the left hand. Stick the pick into the meat of the snail. With the left hand, twist the snail in a clockwise direction to cleanly release the snail meat.
Chef Hugue Dufour - M. Wells Steakhouse - Long Island City, NY