Escargot in a Pesto Beurre Blanc

Another Night of, “What’s On The Shelf?”

Hand nothing planned for dinner, so I was forced to take inventory. Inventory of the shelves, cabinets and freezer. I did not search the back of the refrigerator as I figured anything that was hidden back there would be good for another 6 month.

The inventory process serves multiple functions. First you figure out what you’re going to eat, it forces you to be creative and it clears the shelf of stuff you’ll actually use before the expiration date.

PestoIn the freezer were 3 half-pints ball jars if of pesto that I put up in early September. I think this was one of the best batches I’ve made. We have sometimes made a dinner of Pesto on gluten free crackers along with 2 tins of smoked oysters. Wash it down with a nice Prosecco.

This night I knew I would use the pesto. I had some corn and quinoa elbow pasta that had been opened and needed to be used. Although pasta with pesto is pleasing is pedestrian, it’s short of a meal.

Then I saw them, peaking out from behind a large bag of non GMO blue corn chips, 2 cans of escargot. Quick, check the date. Had 7 months to go. Hey, if you are squeamish about eating snails, the recipe that follows will work great with chicken or shrimp.

I’ll try to recreate what I did in this post but I can’t be 100% sure. No cameras were rolling as wasn’t planning anything.

Put a pot of water on to boil. When the water comes to a boil go ahead and cook whatever pasta you’re going to use according to the package directions. Strain the pasta but reserve the pasta liquid. This is when it’s nice to have one of those pasta cookers, tall pot with a colander that fits into the pot. Pull the pasta out and the liquid is left in tact.

While waiting for the water to boil start preparing your sauce.

I finely chopped a medium onion and sautéed them until sweet and golden brown in a sauté pan. With the burner now on high add a ½ cup of dry white wine. I used vermouth. It boiled away and was absorbed quickly. Turning the burner down to medium low I threw in a pad of butter mixing that into the onions. When it was gone I added another Tablespoon. It was taking on the consistency of a beurre blanc. Of course with a beurre blanc you would use shallots. Alas, there was none on the shelf.

EscargotEscargot cry out for garlic butter but there wasn’t an un-sprouted garlic clove in the house. This use to be major faux pas, one does not run out of onions or garlic. But now I’ve discovered garlic powder. Not garlic salt or granulated garlic, this is a fine powder that floats into your sauces and dissolves into any warm liquid or fat. The best I’ve found is the 365 Brand from Whole Foods. Ingredients: organic garlic.

As the butter is slowly being absorbed I sprinkle on of the garlic powder and stir the pan. Then another pad of butter and two cans of escargot. You could easily use one depending on how many snails you want per person.   Cook everything on a medium low heat for about 10 minutes. During this time you can add a ¼ cup of the pasta water to the pan stirring that in. Then add some more butter and a little more pasta water. I did this as I played with the consistency. I had me a pretty nice emulsified sauce going here and it smelled divine.

Careful not to add too much I sprinkled in a small amount of salt. It should taste like, “It needs a little more salt.” But before adding any more salt, I added two heaping tablespoons of the pesto and folded it in with all the ingredients. The aroma was immense. Now you can taste and adjust if it still, “needs a little salt.” I added the pesto last as the parmesan cheese in the pesto will burn on the bottom of the pan.

Now fold in the cooked drained pasta coating it with the sauce. If you have any freshly grated parmesan put it in a ramekin and pass it at the table.

That’s it a gourmet meal from stuff I found laying around.

National Guacamole Day

This delectable dish is so good it’s got 2 Days on the food calendar. 

Chef/Humorist makes Guacamole

Simple fresh ingredients – National Guacamole Day; September 16 & November 14

Guacamole has its roots in Aztec culture as early as 500 B.C., when the native peoples would mash the avocados which were everywhere with a mortal and pestle called a molcajete. They would add tomatoes and salt to make a food accompaniment.

Of course in the last 2500 years or so there have been some variations on this recipe,  there are a million different recipes on line 90% the same some trying to be different for the sake of being different, making it hot for the sake of making it hot. Most of the stuff you add masks the subtle flavor of the avocado. Of course in the south they will use mayonnaise to add fat the fruit that has the most fat of any other. What’s up with that?


The guacamole I’m going to make has simple fresh ingredients inside and a few more on the outside that people can use to customize their experience.

I’m gonna use ripe avocado, some minced onion, some seeded and chopped tomatoes. Since I like a smoky flavor I’m just going to add a couple dashes of chipotle pepper, a dash of smoked paprika and about a tsp of adobo. Sprinkle some fresh coarsely chopped cilantro on top and turn altogether. I don’t like to mush everything, I want to see my ingredients. What you see you can taste.

A lot of recipes call for lime. Lime does help stabilize the color but again it can mask the flavor. If my avocado is not fully ripe I will add some lime as a harder avocado doesn’t have the same flavor. If you’re going to let the sauce sit, and I like to give the flavors a chance to meld, cover with cling wrap pressing the wrap onto the surface of the guac. This keeps the air out. It’s the oxidation that turns the avocado brown. Refrigerate for a couple of hours before you eat it. Remove the wrap and If anything turns brown it’s just going to be the top layer so gently stir the pot and no one will be the wiser.

One variation I do when I need to stretch the product is to incorporated roasted sweet red and green peppers. You can’t use hot peppers to increase volume cause a little bit goes a long way.

Serve the sauce with organic, gluten free non GMO chips and sides of, lime, your favorite hot sauce, and additional salt and finely chopped cilantro. Enjoy with a margarita.

Ciao For Now

National Lasagna Day!

Today, August 04, is National Lasagna Day

Lasagna is one of my favorite Italian dishes. In honor of National Lasagna Day I reposting a video for my version of Lasagna Bolognese. It’s made with a rich sauce that include Sweet Italian sausage and bacon. The sauce cooks for hours concentrating the flavors making this lasagna the best you’ve ever had. Yes, it’s better than your grandmother’s lasagna. 

The complete recipe and notes are available on the original post:
http://wp.me/p1EYFY-eT