The Real Slow Food with Snail Wrangler Taylor Knapp of Peconic Escargot.
Snails are truly a Slow Food. Snail Wrangler Taylor Knapp believes snails are the future of food. Join us to hear about his journey, which started in 2013 as a chef on the North Fork on a quest to find the perfect snails for escargot. Then he thought, “Why don’t I grow my own? We will also learn how to cook-up something snailicious!
Peconic Escargot and Chorizo
Ingredients:
- 12 Peconic Escargot – In Shell
- 1 Cup Dried Chorizo (cut into slices)
- 1 Apple (diced similar to size of escargot)
- 1/2 Cup Dry Apple Cider (alcoholic)
- 1 Tbsp. Maple Syrup
- 1 Shallot (diced)
- 1/2 Cup Butter (cold, cubed)
- 1 Tbsp Italian Parsley Leaves (chopped)
- Sea Salt
Preparation:
1. Put the snail in a pot with 2 quarts cold water and a handful of sea salt. Gradually bring the water to a rolling boil. Remove the escargot.
2. In a cast iron skillet, sweat our the shallot with some butter.
3. Add apples. Cook until apples begin to gain color.
4. Add chorizo and cook for 5 more minutes.
5. Add escargot and maple syrup. Give a good stir in order to glaze all ingredients.
6. Deglaze skillet with apple cider. Reduce heat by half. Add remaining cold butter.
7. Glaze the ingredients with the butter, tossing vigorously.
8. Finish and garnish with chopped parsley.
Recipe courtesy of Chef Hugue Dufour – M. Wells Steakhouse – Long Island City, NY
Many more recipes can be found on the Peconic Escargot website.