Cajun Escargot in a Cajun Butter Cream Sauce

[TxsChef]

Cajun Escargot in a Cajun Butter Cream Sauce

ESCARGOT:
4 escargot (canned)
1/4 teaspoon fresh garlic, cleaned and crushed
splash of dry white wine
dash of Worcestershire sauce
2 pinches of Cajun spices
salt and pepper to taste

CAJUN GARLIC BUTTER:
2 pinches of Cajun spice
dash of Worcestershire sauce
1/4 teaspoon fresh garlic
splash of white wine
1/4 teaspoon chopped parsley
1/4 pound (1 stick) butter, softened

PUFFED PASTRY:
Puff pastry
egg white

CAJUN BUTTER CREAM SAUCE:
1 teaspoon butter
1 teaspoon finely chopped white onion
pinch of Cajun spice
1/4 teaspoon flour
salt and pepper
1 cup heavy cream

ESCARGOT:
You can purchase canned escargot at most supermarkets. For these measurements, start with four escargot. Remove from the can, rinse and marinate in cleaned and crushed fresh garlic, dry white wine, Worcestershire, Cajun spices (available for purchase in the spice isle of your grocery store) and salt & pepper to taste.

CAJUN GARLIC BUTTER:
Blend cajun spice with Worcestershire, fresh garlic, white wine, chopped parsley and softened butter.

PUFFED PASTRY:
Don’t even try making your own. Puff pastry is available for sale at your grocery store. Follow directions on box for utilizing and storing. Cut pastry into 3 x 3 inch squares. Place drained marinated escargot in the center of each square. Top with a quarter teaspoon of the garlic butter. Dampen all edges of pastry with egg white, fold into a purse by bringing all edges to the center and crimp closed. Make sure the pastry is securely closed.

CAJUN BUTTER CREAM SAUCE:
Put butter, finely chopped white onion, Cajun spice, flour, salt and pepper to taste and heavy cream in saucepan. Stir with wire whisk until thickened.

PRESENTATION (for one serving of 4 escargot):
Place Cajun butter cream sauce on serving plate, top with escargot. Garnish rim of plate with diced parsley.

SOURCE:
Executive Chef Isadore Fang at Isadore’s Restaurant in Manteca, California.

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