Comments on: Escargot with Garlic Butter and Splash of Cognac – a 10 minute dish

By: Jude Kujanson

Jude Kujanson — Wed, 05 Oct 2011 14:04:57 +0000

About 35 years ago my Mother found a real deal on escargot (72 fat fat fat ones in a can) and at $5 a can ($16 per at Marshall Fields/Chicago at the time) we bought three cases and doled them out to Mom and my five sibs. That deal exhausted long ago but not our virtually insatiable desire to include them in our (now traditional) Christmas meal of escargot (in or sans shells–depending on what house is hosting), artichokes, giant crab legs, crusty bread, traditional plum duff dessert. Each sib lends their own touch in addition to butter/garlic. Basically an easy (plum duff–recipe online–being the most involved but made days or week ahead of time) light meal and guests are not groaning (or catatonic) over stuffing themselves. The same brand (Extra Large Achatines Snails by Terriors d’ Antan) is selling online for $17.50 per can (plus S&H) at markys.com (a great site for the unusual to please the palate). Albeit slightly pricey for a meal (we no longer gift each other and all chip in), considering the time and effort it is worth it to spend more time enjoying games and each other’s company. Enjoy a change. 10.05.11

By: Jop

Jop — Sat, 24 Sep 2011 20:53:33 +0000

The more you pay the better, usually. You want the “better quality” plumper escargots. I highly recommend paying a little more…

By: Corina

Corina — Sun, 11 Sep 2011 02:36:36 +0000

Thanks for the recipe I was hoping it was that easy. I’ m not sure how the post is, but I just picked up a can of snails for $1.59 not $7.00 so now I feel like a double winner.

By: ROD YEAGER

ROD YEAGER — Tue, 16 Aug 2011 20:05:18 +0000

try them with some bluechees melted on top

By: angie

angie — Tue, 24 May 2011 15:11:59 +0000

this looks so good. i LOVE escargots.

By: Kris

Kris — Tue, 11 Jan 2011 19:43:17 +0000

I have been working in restaurants for eight years, and many cans of snalis have passed through my hands…. only once have i worked with fresh snails, perriwinkles to be exact. believe me after the strugle that it presented, there is a good reason that most escargot comes from a can

By: SteamyKitchen

SteamyKitchen — Fri, 24 Dec 2010 20:22:22 +0000

You might want to call some of the gourmet stores in town, though I am pretty sure most major supermarkets in Wichita will carry it. Look in same aisle as the canned sardines.

By: Derk Hedlund

Derk Hedlund — Fri, 24 Dec 2010 17:55:10 +0000

i would like to know where I can buy escargot. I live in Southwestern Kansas. The closest metro. city is Wichita and it is 180 miles from my home.

By: Linda K

Linda K — Thu, 06 Aug 2009 05:01:06 +0000

I have eaten Escargot in many restaurants, but I will now try your recipe. Cognac splashed on sounds terrific!!!

By: Cathy Casssidy

Cathy Casssidy — Sat, 06 Sep 2008 18:59:50 +0000

Love escargot! SteamyKitchen has a winner. I have served them at cocktail parties using rock salt in a low oven proof dish – ceramic, glass or stainless. Any container will do. The rock salt will mold around the shell to stabilize so as not to lose any of the garlic butter. Imagine a platter of 36 snails with shells. The rock salt will help hold the heat so that the reluctant have time to gather the courage. Maybe we shouldn’t encourage or the price will go up – supply and demand.