Best Big Johns Baked Escargot Recipes

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BIG JOHN'S BAKED ESCARGOT



Big John's Baked Escargot image

Make and share this Big John's Baked Escargot recipe from Food.com.

Provided by Big John

Categories     European

Time 25m

Yield 6 serving(s)

Number Of Ingredients 13

1 (7 ounce) can escargot, drained (30-40 count)
36 whole mushrooms, medium sized
1/2 cup butter
4 garlic cloves, minced
2/3 cup parmesan cheese, grated
1 loaf French bread, thickly sliced
1 teaspoon herbes de provence
1/4 teaspoon rosemary
1/4 teaspoon savory
1/4 teaspoon sage
1/4 teaspoon salt
1/4 teaspoon onion powder
1/4 teaspoon black pepper

Steps:

  • Rinse escargot in a colander in order to remove any sand and set aside.
  • Grind spices together in a mortar until fine.
  • Clean mushrooms and completely remove stems, making sure to create a place for escargot.
  • Place in a large skillet with 1 tablespoon of the butter and sauté over medium heat for 10 minutes, stirring often.
  • Remove from heat and place mushroom caps on escargot dishes stem side up.
  • Heat oven to 350 degrees F.
  • Chop half of the mushroom stems up and place in small sauce pan with remaining butter, garlic and spices, discard the rest.
  • Cook over medium heat for 3 minutes.
  • Place one escargot on each mushroom cap.
  • Spoon butter mixture over escargots and sprinkle with parmesan.
  • Place escargot dishes onto a cookie sheet and bake in oven for 15 minutes or until cheese is browned and sauce is bubbling.
  • Use bread for cleaning up the sauce.

Nutrition Facts : Calories 448.1, Fat 21.6, SaturatedFat 12.3, Cholesterol 67, Sodium 865.2, Carbohydrate 44.8, Fiber 3.5, Sugar 2.1, Protein 19.9

ESCARGOTS GRATINéS



Escargots Gratinés image

A special recipe for Escargots Bouguigon fans. These are the best escargots.(snails) I found this recipe in a Québec site and it changes the rubbery texture you get with canned escargots. Chose the smaller escagots(36-40)..much better. This is an appetizer for for 4 or a main course for 2.Add a chopped shallot and parsley to the buttter

Provided by Sageca

Categories     Canadian

Time 50m

Yield 4 serving(s)

Number Of Ingredients 6

1 (4 ounce) can escargot (medium)
1 (10 ounce) can consomme
1 bay leaf
3 garlic cloves, crushed
1/2 cup butter
1 cup grated mozzarella cheese or 1 cup swiss cheese

Steps:

  • Drain and rinse the escargots.
  • Put escargots, bay leaf and consommé in sauce pan.
  • Simmer for 40 minutes without covering.
  • Drain the escargots.
  • Meanwhile melt butter and add the crushed garlic; set aside.
  • Spoon escargots in garlic butter and let rest 2 hours on counter.
  • Place escargots in each hole of escargot dish.
  • Spoon on garlic butter.
  • Cover with grated cheese.
  • Set under broiler for 5 minutes.
  • Serve with toasts.

Nutrition Facts : Calories 325.6, Fat 29.7, SaturatedFat 18.4, Cholesterol 97.3, Sodium 861.2, Carbohydrate 2.5, Fiber 0.1, Sugar 0.3, Protein 12.9

ESCARGOT A LA BOURGUIGNONNE



Escargot a La Bourguignonne image

The simple and classic method for escargot. :) This is the way they are prepared at 13 Coins in Seattle.

Provided by Julesong

Categories     European

Time 22m

Yield 8 serving(s)

Number Of Ingredients 7

1 cup butter, softened
1/4 cup parsley, finely chopped
2 shallots, minced well
2 garlic cloves, minced well, to taste (I prefer extra garlic)
2 tablespoons brandy
32 canned French snails
32 snail shells

Steps:

  • Preheat the oven to 350 degrees F.
  • Combine the butter, parsley, shallots, garlic, and brandy in a bowl and blend well.
  • Place a snail in each shell and fill the cavity with the seasoned butter. (If you do not have shells, you can use escargot baking dishes - this is actually how I prefer to make them. Most of such dishes hold 6 escargot apiece.).
  • Place on a baking pan and bake for twelve minutes.
  • Serve hot, as an appetizer, on individual snail dishes - or on small folded napkins on plates, to keep the shells from sliding about. Also, small silver forks to easily eat them with are a good idea.
  • Make sure to have plenty of good bread alongside, to mop up the delicious butter sauce! :).
  • Also good with a bit of Parmesan sprinkled on top of each.

BAKED ESCARGOT



Baked Escargot image

Escargot goodness! Serve with crusty bread to enjoy all of that yummy, garlicky butter!

Provided by Linda klopatek

Categories     Appetizers and Snacks     Seafood

Time 25m

Yield 4

Number Of Ingredients 6

½ cup butter
1 pound helix snails, without shells
4 cloves garlic, minced
1 teaspoon minced fresh parsley, or to taste
½ cup shredded Parmesan cheese
salt and ground black pepper to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Melt butter over medium-low heat in a saucepan. Add snails, garlic, and parsley; cook and stir for 3 to 4 minutes.
  • Place 1 snail along with some sauce in each cup of an escargot pan. Sprinkle tops with Parmesan cheese, salt, and pepper.
  • Bake in the preheated oven until cheese is melted, bubbling, and lightly browned, about 10 minutes.

Nutrition Facts : Calories 560.5 calories, Carbohydrate 19 g, Cholesterol 215.8 mg, Fat 26.7 g, Fiber 0.1 g, Protein 58.3 g, SaturatedFat 16.4 g, Sodium 770 mg, Sugar 8.9 g

BAKED ESCARGOT IN MUSHROOM CAPS



Baked Escargot in Mushroom Caps image

I've loved escargot as long as I can remember. Even though it's quite difficult to get some to even try it, this recipe has changed more minds about snails than any other I've used. Beware, this is in no way a low fat recipe!

Provided by Heirloom

Categories     Vegetable

Time 30m

Yield 6 serving(s)

Number Of Ingredients 11

24 escargot
24 mushrooms, stems removed
1/4 cup butter, melted
1 tablespoon butter
1 tablespoon shallot, minced
1 garlic clove, minced
2 tablespoons fresh flat leaf parsley, chopped very fine
1/2 cup parmesan cheese, grated very fine
1/2 cup aged gruyere cheese, grated very fine
fresh nutmeg
1 baguette

Steps:

  • Preheat oven to 375 degrees.
  • Stuff one escargot into each mushroom cap.
  • Arrange caps on an escargot dish, one to each indentation.
  • In a small sauté pan heat 1 tablespoon butter over medium-high heat.
  • Cook shallots and garlic until softened and beginning to caramelize.
  • Using a teaspoon drizzle shallot butter into each mushroom cap.
  • Sprinkle with 1 tablespoon flat leaf parsley.
  • Cover mushrooms with parmesan and gruyere.
  • Bake for 20 minutes or until cheese is completely melted and browned in spots.
  • Sprinkle with remaining parsley and grate fresh nutmeg over top.
  • Serve immediately with slices of crusty baguette.

Nutrition Facts : Calories 383.2, Fat 17.4, SaturatedFat 9.7, Cholesterol 42.7, Sodium 690.7, Carbohydrate 42.5, Fiber 3, Sugar 1.5, Protein 15

BIG JOHN'S OYSTER MOTOYAKI



Big John's Oyster Motoyaki image

MOTOYAKI - Japanese cusine. baked food topped with a mayonnaise-based sauce served in an oyster shell. Anyone who's ever been to a Japanese restaurant or Sushi bar and had this baked treat wishes they had a recipe that they could use at home. I've created this from several recipes I managed to acquire from local Japanese restaurants. Now all you have to do is learn how to shuck a large oyster that really doesn't want to let you in.

Provided by Big John

Categories     Japanese

Time 50m

Yield 6 serving(s)

Number Of Ingredients 10

6 oysters (large & alive)
1 cup japanese mayonnaise (Kewpie brand)
1/4 cup fresh mushrooms, finely chopped
1/4 cup green onion, finely chopped
1 tablespoon red miso
1 teaspoon butter
1 teaspoon ground pepper
1 teaspoon cayenne pepper (optional. I love heat)
1 lemon, cut into 6 wedges
3 teaspoons fish roe (Masago or Capelin eggs)

Steps:

  • Scrub the oysters and rinse them off. Shuck the oysters(if you have trouble shucking try placing the oysters in a shallow pan of boiling water for a minute first). Always smell a freshly shucked oyster to make sure it's fresh, they should have no strong odor and merely smell like the ocean.
  • Once the oysters are shucked, remove the meat and rinse it off in cold water, being sure to remove any shell fragments or the beginnings of a pearl(these are murder on your teeth) Discard the flat top half of the shell and keep the lower bowl shaped half, rinsing them out as well. Dry the meat by patting between 2 paper towel sheets.
  • Whisk the mayonnaise, miso paste and peppers together. Set aside.
  • Lightly saute the mushrooms and onion in butter to remove some of the water.
  • Heat oven to 400°F.
  • Spread a thin layer of mayo mixture on the bottom of each shell.
  • Cut the oyster meat into 4-6 pieces per oyster and divide evenly onto the shells.
  • Divide the onion & mushroom mixture evenly into shells and top off thickly with the mayonnaise mixture, being sure to completely cover everything in the shell with the mixture.
  • Place the shells on a baking sheet or arrange them in a shallow pan as level as you can.
  • Place oysters in the oven on the top rack and bake for 20-25 minutes. The tops should be a nice dark brown when done.
  • Remove oysters from the oven, placing a small amount of Masago on each and serve with a lemon wedge.

BIG JOHN'S STEAK AND ONION SUB



Big John's Steak and Onion Sub image

"Big John's Steak and Onion" is a favorite local fast food franchise here in Flint, Michigan. They have been in business for as long as I can remember, and they are always very busy. The food is made-to-order on big grills right in front of you, so it wasn't hard to figure out how to duplicate this at home. I just wanted to share this recipe with those who may not otherwise get a chance to enjoy this incredible sandwich.

Provided by BETHANY T.

Categories     Lunch/Snacks

Time 10m

Yield 1 serving(s)

Number Of Ingredients 6

1 good quality seeded sub buns or 1 hoagie bun
1/3 lb shaved rib eye steak
1/4 cup chopped onion
1/4 cup canned mushroom, heated
2 slices deli provolone cheese
1/4 cup pickled banana pepper rings

Steps:

  • Slice bun 2/3 through lengthwise and spread open.
  • Place cheese slices on bun.
  • Heat skillet or grill to medium to high heat.
  • Stir fry steak and onions until cooked through.
  • Salt and pepper to taste while cooking.
  • Place cooked steak and onions immediately onto bun.
  • Top with the mushrooms and peppers to taste.

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