Recipe: Peconic Escargot & Chorizo


Recipe courtesy of M. Wells Steakhouse

  • 12 escargots, in shell

  • Sea salt

  • 1 shallot, diced

  • 1⁄2 cup cold butter, cubed

  • 1 Russet apple, diced to similar size of an escargot

  • 1 cup dried chorizo, cut in slices

  • 1 Tbsp maple syrup

  • 1/2 cup dry apple cider

  • 1 Tbsp Italian parsley leaves

| Preparation | Put escargots in pot with 2 quarts cold water and handful of sea salt. Gradually bring water to rolling boil. Remove escargot shells.

In cast iron skillet, sweat out shallot with some butter. Add apples. Cook until apple begins to gain color. Add chorizo. Cook for five more minutes.

Add escargots and maple syrup, give a good stir in order to glaze all ingredients. After, deglaze skillet with apple cider. Reduce heat by half.

Add remaining cold butter. “Beurre monté” with butter, tossing vigorously. Finish and garnish with parsley.

Catherine Neville