My, my. Milk Street Radio talks Paella, with rabbit and snails. Wondering how...

[michael-in-phoenix]

...much of a market Kimball is going to find for his new venture?

Time will tell.

Gotta give him points for originality, I guess.

M

"Coming up in March on Milk Street Radio, Australian food blogger Rohan Anderson lives off the land, making Sneaky Eel Dip and Gardener’s Payback Paella (with rabbit and snails)."

 

[karennoca]

I grew up eating rabbit, but snails is something I would not touch, nor eel. Eels creep me out.

 

[deb-in-mi]

I thought the second issue of his magazine was pretty good

 

[michael-in-phoenix]

I've eaten rabbit. It's okay. Eel I've had, cooked, on sushi. Snails? I have no desire to...

...see that S Car GO.

M

 

[michael-in-phoenix]

Haven't seen it. I didn't subscribe.

 

[janet-in-nc]

I thought it was very good too. Better than the last CI, in my opinion

 

[karennoca]

I received his free copy, but did not subscribe. Most everything is available online anymore.

 

[pat-nocal]

Thank you Janet and Deb, will check it out. I like to support the work of authors

and chefs I admire...it's what keeps them going thereby bringing to us more recipes and content we like to see. The first issue didn't exactly grab me. Hoping the second one will have more that appeals.

 

[richard-in-cincy]

I like all of the above.

Grilled eel, (unagi) is my favorite sushi. Garlic snails Black Forest style. Hassenpfeffer!

 

[pat-nocal]

Escargot fan here but do tell....what are garlic snails Black Forest style?

 

[richard-in-cincy]

Black Forest Garlic Snail Pan Roast with Mashed Potatoes and Parsley Creme

1 can vinyard snails, drained, pat dry
2 tables. butter
2 tables. olive oil
2 cloves garlic, minced
1 shallot, minced
1 tables. cognac
2 slices of bacon fried crisp, crumbled

Sauce:
1 small bunch parsley
1/2 cup whipping cream
salt, white pepper, nutmeg to taste
Prepared mashed potatoes

Saute the garlic with the butter and oil. Reserve 1 tablespoon of the garlic oil for the parsley creme.

Roast the snails in the garlic butter for 5 minutes. Add the shallot and cognac. Cook a couple more minutes to cook off the alcohol and soften the shallot. Season with salt and pepper to taste.

Warm the cream to a simmer. Add the parsley leaves. Puree with a stick blender. Stir in the reserved garlic oil. Season to taste with salt and pepper and a dash of nutmeg.

To serve. Arrange snails on the mashed potatoes. Nap with the Parsley Creme, and garnish with bacon bits and fresh snipped chives.

 

[pat-nocal]

Wow, I would like this. Thank you for posting.

 

[barb_b]

My Oh My! This would be a real treat. Now to think of an occasion.. Your post is an

example of why I can't justify paying $$$ at a fancy restaurant, when I can prepare something even better and more delicious at home!

 

[karennoca]

I'm cringing and learning I have a very unsophisticated palate!

This comment was meant to be under Richard's comment just above.

 

[michael-in-phoenix]

I'm with you. I can't even think about eating snails. But, to each, his own!