Escargot – Easy simple and delish!

Everyone that likes Escargot has usually either had it on a cruise, or at a nice restaurant!

What if I tell you, you can make these at home in just a few easy steps, its simple and of course finger-licking delicious 🙂

For this you are going to need (makes 2 servings):

snails

  • 1 can of snails (with no shell) – I used Maitre Jacques escargot, there are 12 snails in a can
  • 1 stick of butter (1/2 cup) – softened
  • 1/4 cup of finely chopped cilantro or parsley (use your favourite), I am a cilantro lover ❤
  • 4 cloves of garlic finely chopped
  • 1/4 teaspoon of salt and 1/4 teaspoon of black pepper
  • a splash of brandy
  • 2 tbsp grated onion
  • Parmesan cheese
  • Puff Pastry and or french baguette

Preheat oven to 350 Deg F

So lets start by making the best part which is the herb garlic butter! Whip up the butter a bit and then add the cilantro, garlic, onion, salt, pepper and brandy and mix well. Then place in the fridge for a little bit so that it starts to solidify again.

Herb Butter

Now its time to put this together, open the can of snails, drain them out and put them to the side.

Dishes and snails

Grab your escargot dishes (easily available on Amazon) or if you don’t have any use a mini cupcake baking tray or if worst comes to worst use a small shallow oven proof dish.

more snails with butter

Remove the herb garlic butter from the fridge, and place half a teaspoon of the butter at the bottom of each dimple, then place a snail and top it up with a full teaspoon of the same.

Puff pastry

Remove the puff pastry from the package, you will just need 1 sheet, and with a shot glass, cut out 12 perfect circles (1 for each snail of course)

Place the escargot dishes on a baking sheet and place the puff pastry circles on the same baking sheet. You could bake them straight on the snails but they tend to fall off while they are puffing up, so its easier to bake them separately and then just gently place them on top with you are ready to serve them 🙂

parmesan cheese

Generously, sprinkle grated parmesan cheese on the snails before placing them in the over and bake for aprox 20 minutes. Remove the puff pastry from the sheet and then broil the snails till they get a nice colour for about 5 minutes

Carefully remove from oven, the dishes will be piping hot!

final result

Gently place the puff pastry on each and serve with extra sliced french baguette if needed as you will for sure want to scoop up all that delicious herb garlic butter !!!!!

Now its time to pour a glass of wine, sit back and enjoy!

 

 

 

 

For the Love of Lemons

To all my food blog followers and lemon lovers, I have finally followed my dream and written and published my first humble cook book. This one in particular focuses on Lemons, but there will be many to follow, all concentrating on different flavours!

So if you are in need of stocking stuffers, lemon recipes and willing to support me you can now purchase my book on amazon – For the Love of Lemons

Would love to get comments and feedback and will happily answers any questions you might have on any of the recipes!

Of course the most popular recipe in this book will probably be my most followed blog post – the Lemon Caper Capellini Salad Obsession!

Wishing everyone a Happy Holiday Season 🙂 and thank you for being such a great audience ❤

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The Mysterious Corned Beef

Corned Beef in a can vs Brisket Corned Beef

A long time ago, when I first arrived in the USA and I was catering for my local neighborhood families, I vividly recall one of my customers asking if I could add her mother’s favourite to the menu at least twice a month. I asked her what that favourite might be and the answer was “Corned Beef with Mashed Potatoes”.

I found it to be a strange request as the only “corned beef” I knew about, came in a can, funnily enough, made in my country “Uruguay” out of beef leftovers and exported! Never, ever had I eaten corned beef in my life and found no reason to do so, which actually takes me back even more years to an event that happened in Nova Scotia, Canada, but I will save that story for another day 🙂

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Anyway, back to the “Corned Beef and Mashed Potatoes” story, I diligently prepared this dish and delivered it, and a couple of days later I asked my customer if her mother was pleased with her dish and the answer I got was, well yes but she would rather have the “real” corned beef! I kind of mumbled an apology, offered her a free meal and ran back home to figure out what she meant about “real corned beef”!

After a little bit of research I discovered that there is such thing as “real”corned beef brisket, which turns out to be pickled brisket (pickled in a salty brine solution) and surprise surprise, there is no “corn” involved in the process, the name comes from using “Corns of Salt”!

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It is a tradition here in the USA for the Irish-Americans to have Corned Beef and Cabbage for St. Patricks day, but please note that this dish does not exist in Ireland, or at least was not initiated there. History says that the original dish was supposed to be made with bacon and corned beef ended up being the poor mans bacon substitute! This now explains why in all the years that I lived in London, I never came across the infamous Corned Beef and Cabbage dish 🙂

What is known in America as Corned Beef, is known in the UK as Salted Beef.

So with this story in mind and the fact that I found a Corned Beef Brisket on Sale after St. Patricks Day, I decided to subject my Uruguayan/British/Norwegian/American family to a good ole Irish/American Corned Beef dinner ❤

Dinner was kind of enjoyed, they did make a comment about the beef being the wrong color (son stated it was very undercooked), so I had to explain it cooked for 3 hrs in a slow oven so for sure not undercooked! But all in all, for the first time round, I claim success at a lower level 🙂

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I found a few recipes on how to make my own homemade version and thinking I might give it a go –

So with that note, I hope you enjoyed my little story on Corned Beef! I love finding out the origins of traditional dishes ❤

 

 

 

Food & Love, the perfect combination…

We have all heard the the way to a man’s heart is through is stomach! Well I tend to think of food as something that not only brings love into the equation, but it brings family and friends together, helps you make new friends and meet new people! The kitchen in every “foody” household is the heart of the house, the place to “be” ❤

Tonight’s dish is not only a favourite of mine and my hubby’s but also a fave of my daughters! Its simple, its elegant, its tasty and even kinda healthy!

I stopped by the store on my way back from work battling the bad weather and picked up some fresh salmon, avocados and some limes.

chopping-salmon

I chopped up my salmon tartare style and mixed it with some salt, pepper, grated ginger, sesame oil, Sriracha mayo and a squeeze of lime.

Whilst I was prepping the salmon I made about 1/2 cup of brown rice and let it cool down.

brown-rice

Sliced my avocado and now I was ready to put this special treat together.

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I pulled out my heart shaped cookie cutter ( usually used for everything else but making cookies) and placed it in the middle of my plate, filled it with brown rice and neatly pressed it to the bottom.

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Then I topped the rice off with my salmon tartare and finished it off with my sliced avocado and a sprinkle of black and regular sesame seeds.

In less than a flash, a wonderful meal is ready for my lovely family! Yep love is in the air, that’s for sure <3, now all I need is for the hubby to come back from dry-dock, in the meantime I will enjoy it and think of my family.

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The Perfect Brunch……

My honey gets subjected to a lot of dry-dock meals, so whenever he comes home from one of these trips I like to spoil him with something different.

Today with the nice cool temperature in South Florida it was the perfect day for the perfect brunch.

I little while ago I saw a posting on Facebook of this Mother’s Day Brunch idea and I decided to put it to the test and will call it “Hubby’s Special Brunch” instead ❤

I kind of followed the directions, which were as follows:

Cook as many slices of bacon as servings that you intend to make. Make sure your bacon is kind of floppy as it will crisp up more in the oven.

Grab your muffin or cupcake pan and spray or smear some butter into each holder.

While the bacon is cooking, make as many slices of toast as servings. When toast is ready cut out little rounds to fit the bottom of the holders ( I used a wine glass that happened to be the right size).

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Place a round of toast into each holder, when bacon is ready place in holder going all the way around. Fill with 1/8 cup of shredded cheese of choice, I used a Mexican blend mixed with some chopped green onions.

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Then crack and egg into each holder and sprinkle with salt and pepper.

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Bake in at 400 Deg F oven for about 12 minutes for a nice runny yolk or 15 minutes if you like your yolk cooked through.

Run a knife around each one and gently remove from the holder.

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Serve immediately and enjoy, it for sure got the hubby’s seal of approval! 🙂

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Grilling in Winter…..

I know, I know, I live in South Florida, which means we can technically grill all year round, but then again, it does rain a lot so your grilling moments can come to an end very quickly!

A few years ago our gas outside grill died a horrible death of rust and exposure to the south florida weather elements. So after assessing the situation I decided just for the convenience and maintenance to invest in an electric grill instead.

This way I can use it outside and inside and the weather will never be a problem 🙂 am I smart or what? lol

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Anyway, yes I know its not the same as a real BBQ (not to mention the really real once like they have in my country “Uruguay” see pic below)

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but you know what, it works for us. So with that said, tonight I brought out my handy dandy Wolfgang Puck electric grill/griddle (oh please note I use the griddle part of it a lot for pancakes, omelettes and lots of other yummy things).

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This morning I put some flank steak into a ziplock bag and marinated it in mojo for about 8 hrs. Whilst the grill was getting hot, I turned the oven on to 400 deg F and seasoned some Broccolini (yes I know, twice in a week but we love this veggie). ❤

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This time I drizzled some Parmesan Garlic Olive Oil from the Sedona Olive Oil company. I let it roast for 15 minutes turning it over once to get an even color on it.

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I also made some light and fluffy Couscous, seasoned with cilantro, lime, turmeric and garlic.

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Once the grill was very hot I quickly cooked the Carne Asada and served it immediately with a side of Couscous and some roasted Broccolini ❤

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Nothing nicer that the satisfaction of making my family happy 🙂

Thanksgiving @Andy’s Kandy

To all of my blog followers, check out my baking page if you haven’t yet done so 🙂

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Andy’s Kandy on Facebook

Wishing all of my faithful customers and followers a very Happy Thanksgiving 2015 ❤