In a large bowl, combine the conch, olive oil, Italian herbs, carrots, celery, red onion, bell pepper and garlic. Toss together and season with salt and pepper to taste. Refrigerate for several hours or overnight.
Spoon the salad onto a bed of lettuce, garnish with lemon wedges, and serve.
NOTE: Champlin's restaurant buys their conch in cans, already sliced, from Rome Seafood in Boston. Champlin's retail seafood market under the restaurant often sells whole cooked snails, which you should slice paper thin before using.
aking tray and add the snails as below now.
Place
First make the Snail butter: Cream the softened butter with the shallots, garlic, 1/4 cup of chopped parsley, and salt and pepper to taste.
Saute the mushroom caps in butter until just cooked through.
Arrange on baking sheet hollow side up.
Coat the snails with the snail butter, and place one in each cap.
Sprinkle with additional chopped parsley.
Heat in a 450F oven for 10 minutes and serve immediately.
ff easily.
Place the snails in a basin and rinse
Rinse snails with cool water and drain.
Melt butter in frying pan and add
garlic.
Saute
lightly
over
medium-high heat.
Add snails and saute.
Remove
from
heat
and
place 1 snail in each shell.
Add the
rest
of the ingredients to pan and mix together. Stuff some
of the garlic mixture into each snail shell. Sprinkle with a little bread crumbs, if desired. Bake at 400\u00b0 for 30 minutes
or
until
very
bubbly.
Makes 2 servings.
Serve with crusty Italian bread.
dd olive oil, marinara sauce & snails to a heated saute pan
egetables soften.
Add the snails and sorrel and season to
Cook pasta shells and drain; cool.
Drain and wash snails. Saute together the snails in garlic and butter for five minutes. Cool.
Stuff each snail into a pasta shell and then surround with garlic butter mixture and cover pasta with sauce.
Cover casserole dish and let stand several hours.
Bake, uncovered, at 350\u00b0 until sizzling.
Serve with French bread to dip into sauce.
Melt butter in a large skillet over medium heat. Add the snails, mushrooms, garlic, green onions, hot sauce, and red wine. Cook and stir for about 20 minutes, until the liquid has reduced, and mushrooms and snails are tender. Taste and season with salt and pepper. Serve with whole wheat crackers.
inutes and then add
snails.
Saute for a few
br>Rinse and drain the snails and set aside.
Combine
If using fresh snails,
wash
under cold running water; rinse and soak for a few
minutes
and
rinse and drain.
(For canned, just rinse and drain.)
Heat
oil and garlic in medium skillet and fry the snails on
a
medium-low
heat for 10 minutes.
Add 1/4 cup white wine
and
cook
for
2 to 3 minutes. Add red pepper, salt,
tomatoes
and
parsley.
Cook for 1 1/2 hours on medium-low heat.
Serve
with
crusty Italian bread. Makes 4 to 6 servings.
Peel and finely chop the shallots. Peel and press garlic cloves.
Clean the mushrooms. Cut them into pieces.
Melt the butter in a saucepan over low heat. Add the chopped shallots and clarify them from 2 to 3 minute.
Add the drained snails, chicken broth, mushrooms and wine.
Let simmer for 15 minutes. Season with salt and pepper.
Pour the cream and add the garlic. Cook another 5 minutes.
Serve after sprinkling of chopped parsley.
otatoes work wonderfully in this recipe.
House Seasoning:
1
poon as it is being cooked. Reduce the heat to low
dd the scallops and mixed cooked seafood to the pan. Cook
nd vegetables are cooked.
Serves 15.
Recipe can be doubled
br>Serve with dipping sauces. Recipe yields about 24 egg rolls.
Mix well and bake at 350\u00b0 for about 30 minutes.
This recipe is good for large groups.
Have cooked black-eyed peas and rice ready.
In 2 quart saucepan melt butter. Stir in spinach and bacon.
Cook over medium heat, stirring occasionally, until spinach is tender (4 to 6 minutes).
Stir in black-eyed peas, rice and remaining ingredients except Cheddar cheese.
Continue cooking, stirring occasionally, until heated through (7 to 10 minutes).
Just before serving, stir in Cheddar cheese.
Serve with hot corn bread!