Baked Escargot in Shell
Ilan: Mystery Box Challenge
Ingredients:
14 escargots
6 artichokes
8 slices American cheese
1 bag cocktail peanuts
2 Idaho potatoes
8 cloves garlic
2 tbsp. butter
1 shallot
1 cup milk
Recipe:
First, finely dice your shallot and garlic. Chop your artichoke finely.
Then, in a simmering pan, add the shallot and garlic, escargot and artichokes.
As they soften, add a quarter cup of finely chopped peanuts. Let the mixture brown and simmer while you move on to your cheesy potatoes.
Put your potatoes on to boil.
Meanwhile, in a saucepan bring the milk to low boil and add salt.
Once the milk is boiling, add four of the cheese slices. Stir until the cheese is melted, then remove from heat. When the potatoes are tender, drain and place in a large bowl. Mash your potatoes, and as they start to get nice and fluffy, fold in the sautéed escargot mixture.
Stuff the potato/escargot mixture into the shells of the escargot and place in the oven at 400 degrees for 15 minutes.
While they are in the oven, return the saucepan with the milk and cheese to low heat. Add a little bit of butter, then add the garlic and the remaining four slices of cheese, stirring until the cheese melts.
After 15 minutes, take the escargot out of the oven, and pour delicious, gooey cheese sauce on top.
Serve piping hot.
