What does Matt and D do best right before they go on an adventure? Cook and eat a lot. Since we are but a wink away from being in France, isn't just suitable for Matt to make escargot for Labor Day? He ordered a nice big box full of giant snails. Although, not the most attractive looking thing to eat, the dish is divine! Magnifique!
Escargot with Herbed Butter
1 stick of room temp butter
2 large shallots, minced
2 garlic cloves, minced
about 4 tablespoon finely minced parsley
1 tablespoon white wine
1 tablespoon lemon juice
salt and pepper
Pop those lil snail either in shells or this lovely dish. Top with a nice dollop of butter.
I'd like to thank Alain Buthion from the restaurant La Baguette in Okc for giving us this great escargot dish many years ago.
Stick it in a 400 degree oven until nice and bubbly. Served with French bread that had the herbed butter spread on it and toasted. Its REALLY good!
We did a couple of rounds during this Labor Day weekend. We grilled some escargot appetizers on the Green Egg at Maison de Seikel in Outabounds! Matt's all time favorite and highlight of the apps was the escargot pizzas. Smothered with butter, topped with his homemade pickled chanterelles, escargot, and cheese. Seaside English aged cheddar and parmesano reggiano.
Yum YUM!!! Amazing!!!
The day before the Labor Day Matt grilled up some pasteur raised steak and we made a balsamic dressed cucumber salad. I love balsamic and beef.
By the way, our Labor Day feast at Ma and Pa Seikel's house was wonderful! I forgot to photograph it because I was so excited to eat the perfectly grilled beer butt chicken, French soup inspired rice pilaf, tomato basil salad, and grilled corn. Wowzas!
Moving backwards to my breakfast this morning. Perfectly fried farm egg with Golden Mountain soy, homemade smoky sriracha and toasted French bread. One of my favorite breakfasts!
Next stop, Paris! Bon voyage!