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green chile escargots

2017-01-05+06

Similar to, yet different from the Escargots in Mushroom Chile Sauce, but just as delicious.

 

Pic1: served as a stew 2017-01-05
Pic2: served as a sauce with London broil steak 2017-01-06

INGREDIENTS

This is what you need for 4 servings:

• 2 dz. XL escargots
• 1 medium onion, chopped
• 1 jalapeño or chipotle pepper
• 4 limes, juiced
• 2 cups green chile puree
• 2 cups peas & carrots mix
• 2 tbsp. heavy cream
• 8 oz. Mozzarella cheese, chopped
• 2 tbsp. oil dough

Directions

• Make an escargot ceviche:
  • Rinse the escargots several times. Drain.
  • Add the lime juice, jalapeño pepper and onion to the escargots. (Pic1)
  • Refrigerate for at least 2 hours.
• Bring the green chile puree to a boil over medium heat. (Pic3)
• Drain the lime juice. Add the rest of the ceviche to the green chile. (Pic4)
• Add peas and carrots. Simmer 10 minutes over low heat. (Pic5)
• Stir in the cream and cheese. (Pic6)
  Do not boil after adding cream.
• When cheese is melted, add oil dough 1 tbsp. at a time to thicken. (Pic1)
• Serve ad enjoy.

Serving suggestions:

• Serve in a bowl, with garlic bread. (Pic8)
• Serve as a sauce with steak. (Pic9)

 

Pic3: escargot ceviche
Pic4: green chile puree
Pic5: add escargots

 

Pic6: add veggies
Pic7: add cream
Pic8: simmer ever so softly

 

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