Escargot with Fried Green Tomatoes and Remoulade sauce

30-50 Escargot (snails)
3 Tbl. Garlic
3 Tbl. Shallots
2 oz. Clarified Butter
3 oz. Brandy / White Wine
20 oz. Demi-glace
2 Tbl. Fine Herbs
3 Tbl. Whole Butter
French Baguette
1 Toasted Crouton
5 Red and Yellow Pear tomatoes
10 Rosemary Skewers

Heat pan and add butter and escargot. Then ad garlic and shallots and saute for about a minute.
Deglaze with Brandy and add demi.
Add in fine herbs and monte au buerre with butter.
Take hollowed out baguette and toast it over the grill.
Place bread in bowl and pour in escargot. Garnish with pear tomatoes.
Add bread top and rosemary.

Fried Green Tomatoes
Sliced Green Tomatoes
1 C. Fish Fry
1 C. Egg Wash
1 1/2 C. Panko
2 C. Spring Mix
Salt and Pepper to taste

3 C. Mayonnaise
1/2 C. Red Onions (diced)
1/3 C. Capers
1/3 C. Gerkins (diced)
2 Tbl Cajun Seasoning
1/3 C. Champagne vinegar
Salt and pepper to taste

Crust 4 tomato slices by dipping into fish fry, eggs and panko. Deep fat fry at 350 degrees til golden brown 2-3 minutes. Put tomatoes on napkin to drain oil from tomatoes. Put Remoulade on plate, add spring mix and put tomatoes on plate.

Grand Hotel Marriot
1 Grand Blvd.
Point Clear, AL 36564
Phone:(251) 928-9201

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