I get a kick from Champagne!

Lately, I have been on this champagne kick.  Or should I say at least sparkling wine kick.  We tend to eat at home more than we go out since we moved to Southern Oregon.  It could be that since we work every day in the food business we are always thinking of ways to cook things or just pure laziness.  As soon as we get in the door, feed the dogs and take off our shoes it is a huge challenge getting us out the door again.  That means dinner parties and more dinner parties.  David and I have the perfect dance going in the kitchen.  I cook and he serves and clears and we both do the dishes.  Guests wine glasses are always filled, David keeps people entertained and I can concentrate on getting the meal on the table.

This is a twist on the typical way escargot are served.  This works well for a party or for a dinner for two.  If you are real fans of escargot, skip the entrée and just eat lots of these with a crisp salad.

Escargot in Potato Shells

5 small red potatoes – cooked thoroughly and cooled

1 can Escargot

3 cloves garlic – creamed

1 small shallot – minced very fine

pinch sea salt and cracked black pepper

2 Tablespoons unsalted butter – room temperature

½ cup parmesan cheese – grated very fine

½ cup panko bread crumbs

  1. Cut the potatoes in half and using a melon ball scoop out a hole in the potato large enough to stuff.  Cut a small piece off the bottom of the potato half to let it sit flat on a surface.  Reserve.
  2. Cream the garlic and shallot with a small amount of salt and pepper in the room temperature butter.
  3. Place one or two escargot into the potato (depending on the size of the potato) place butter on top of the escargot, then top with a sprinkling of parmesan and panko bread crumbs.

Bake in a 375 degree oven for 10-15 minutes or until the butter is bubbly and the breadcrumbs are brown.  Serve with a sparkling wine or Champagne.

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2 Comments

  1. Bob said,

    May 26, 2010 at 11:11 pm

    Wow, does this sound great! I’ve done something similar with mussels, but l’escargot sounds even better! I wonder if a small pat of bleu cheese (instead of parmesan) would overpower this? Reckon I’ll try it to find out.

    • September 5, 2010 at 5:46 pm

      Did you ever try using blue cheese in these. You really inspired me to try that. I never thought of blue cheese. Yummm


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