Big Johns Baked Escargot Recipes

BAKED ESCARGOT

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Melt butter over medium-low heat in a saucepan. Add snails, garlic, and parsley; cook and stir for 3 to 4 minutes.
• Place 1 snail along with some sauce in each cup of an escargot pan. Sprinkle tops with Parmesan cheese, salt, and pepper.
• Bake in the preheated oven until cheese is melted, bubbling, and lightly browned, about 10 minutes.

EASY GARLIC ESCARGOTS

Steps:

• Place escargots in a small bowl, and cover with cold water; set aside for 5 minutes. This will help to remove the canned flavor they may have.
• Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8 inch baking dish.
• Drain the water from the escargots and pat dry with a paper towel. Melt butter with the garlic in a large skillet over medium-high heat. Add the escargots and mushroom caps; cook and stir until the mushroom caps begin to soften, about 5 minutes.
• Whisk together wine, cream, flour, pepper, and tarragon in a small bowl until the flour is no longer lumpy. Pour this into the skillet, and bring to a boil. Cook, stirring occasionally until the sauce thickens, about 10 minutes.
• Remove the skillet from the heat, and use a spoon to place the mushrooms upside down into the prepared baking dish. Spoon an escargot into each mushroom cap. Pour the remaining sauce over the mushroom caps and into the baking dish. Sprinkle grated Parmesan cheese overtop.
• Bake in preheated oven until the Parmesan cheese has turned golden brown, 10 to 15 minutes.

BIG JOHN'S BAKED ESCARGOT

Steps:

• Rinse escargot in a colander in order to remove any sand and set aside.
• Grind spices together in a mortar until fine.
• Clean mushrooms and completely remove stems, making sure to create a place for escargot.
• Place in a large skillet with 1 tablespoon of the butter and sauté over medium heat for 10 minutes, stirring often.
• Remove from heat and place mushroom caps on escargot dishes stem side up.
• Heat oven to 350 degrees F.
• Chop half of the mushroom stems up and place in small sauce pan with remaining butter, garlic and spices, discard the rest.
• Cook over medium heat for 3 minutes.
• Place one escargot on each mushroom cap.
• Spoon butter mixture over escargots and sprinkle with parmesan.
• Place escargot dishes onto a cookie sheet and bake in oven for 15 minutes or until cheese is browned and sauce is bubbling.
• Use bread for cleaning up the sauce.

ESCARGOT

Steps:

• Preheat oven to 425 degrees.
• Reduce the consomme and wine to 1 Cup over high heat cooked with the bay leaf and garlic.
• Put the shells in a colander and pour the warm water over them and drain well.
• Place shells in a shallow casserole dish large enough to hold all shells in one layer.
• Put a dab of snail butter in each shell.
• Simmer the snails briefly in the hot reduced consomme-wine mixture.
• Place snail in each shell and cover with remaining snail butter.
• Pour wine-consomme mixture in the bottom of dish holding the shells.
• Place in the oven and cook for a few minutes, just long enough to get the snails piping hot.
• Serve hot with bread for dipping.

BIG JOHN'S OYSTER MOTOYAKI

Steps:

• Scrub the oysters and rinse them off. Shuck the oysters(if you have trouble shucking try placing the oysters in a shallow pan of boiling water for a minute first). Always smell a freshly shucked oyster to make sure it's fresh, they should have no strong odor and merely smell like the ocean.
• Once the oysters are shucked, remove the meat and rinse it off in cold water, being sure to remove any shell fragments or the beginnings of a pearl(these are murder on your teeth) Discard the flat top half of the shell and keep the lower bowl shaped half, rinsing them out as well. Dry the meat by patting between 2 paper towel sheets.
• Whisk the mayonnaise, miso paste and peppers together. Set aside.
• Lightly saute the mushrooms and onion in butter to remove some of the water.
• Heat oven to 400°F.
• Spread a thin layer of mayo mixture on the bottom of each shell.
• Cut the oyster meat into 4-6 pieces per oyster and divide evenly onto the shells.
• Divide the onion & mushroom mixture evenly into shells and top off thickly with the mayonnaise mixture, being sure to completely cover everything in the shell with the mixture.
• Place the shells on a baking sheet or arrange them in a shallow pan as level as you can.
• Place oysters in the oven on the top rack and bake for 20-25 minutes. The tops should be a nice dark brown when done.
• Remove oysters from the oven, placing a small amount of Masago on each and serve with a lemon wedge.

BIG JOHN'S STAMPEDE CHICKEN

Steps:

• Put chicken in a shallow bowl and add onion, thyme, parsley, bell peppers, tomatoes, rosemary, garlic, salt and peppers, soy sauce and lime juice.
• Let stand at least 2 hours, turning to coat.
• Heat oil in a heavy skillet.
• Add sugar and let it brown and bubble.
• Add chicken and let it brown thoroughly, about 10 minutes, turning to brown evenly.
• Add marinade and cook on low heat, covered, until tender: about 45 minutes.

BIG JOHN'S BAD-*SS BAKED BEANS

Steps:

• Preheat oven to 350.
• Mix a little warm water with flour for a roux.
• Pour both cans of beans into a casserole dish.
• Mix roux into beans.
• Add all remaining ingredients to casserole dish and mix together.
• Cover, place in oven and bake for approximately 90 minutes, stirring every half hour until sauce has thickened.
• Remove from oven and let stand 10 minutes covered.