In this recipe, I use just a slight amount of bourbon to affect the nuance. Normally, when spirits are cooked with, they are flamed in order to reduce alcohol prevalence. Here I adjust the proportions so that they provide that same nuance without the prevalence (and flammability). By the way, I found some excellent petite gris snails, canned, at our local market that are of high quality and at a surprisingly low price. I have since bought them out!
1 8 oz can Petit Gris Snails, drained
4 oz. butter, high-quality, sliced into ½ oz pieces
3 oz. (approximate) flat-leaf parsley, chiffonade
1 tbsp. Bourbon of choice (we used Four Roses Single Barrel)
1 clove garlic, sliced thin as possible
bread boule, hollowed out and toasted
With butter in it, bring pan to medium-high heat. When butter begins to foam, add escargot, then garlic. Sauté for 3 minutes, shaking often. Add Bourbon and parsley. Sauté for 1-2 minutes, shaking often. Pour inside toasted boule. Serve, allowing guests to soak up the butter mixture with the pulled interior of the bread.
The toasted crust also makes for a delicious critter tapas – as my neighborhood raccoon can attest. (I laid out this for the morning birds, yet he had designs of his own!)
Article and Recipe by BourbonBlog.com Chef/Mixologist Stephen Dennison