I have to admit though, I was dubious about the Slow Rider Sliders, which are deep fried escargot on a brioche bun with aioli. But I forged ahead - my goal is to make the winning dish each week and other dishes that pique my interest. So the Slow Rider Sliders from Karine and Pierre were on this week’s hit list since the judges agreed that they won the day (and I have to admit that I now agree as well).
Cooking their dishes will definitely give you a new appreciation for what it is they do and the talent and skill they have. This lil’ ol’ home cook is greatly impressed after spending the better part of two days to produce this!
First you need to make the brioche buns. I will admit that my first attempt on Saturday was a miserable failure - hence two days for this one dish! Today, however, I found a recipe that worked for me and worked perfectly. I found it over at a blog called the Clever Carrot: Brioche Buns
And the finished product:
For the escargot, I had to use the canned version - and I chose water packed, 10-12 (labeled “giant”) as opposed to the smaller version. I mixed buttermilk with 3 tablespoons of salsa verde and covered the escargot with it and put it in the fridge overnight. This is to make the escargot tender but it also has the added benefit of removing that funky “canned” taste! Drain the escargot well before continuing on. I will not post that photo since it is decidedly unappetizing!
Flour the escargot, dip it into beaten egg and roll in cornmeal. I added smoked paprika to the cornmeal just because I like the smoky flavor! Then deep fry it in oil at 350 degrees until just golden and crunchy.
Next make the aioli - you can use your favorite version - I made mine with chipotle, since I thought a little spice would be nice with the crunch of the deep fried snails.
The part about this that you really shouldn’t skip is the pickle. I did a quick pickle by combining equal parts cider vinegar and water, a bay leaf some fenugreek, mustard seeds and peppercorns. Heat it on the stove to a simmer and then shut the heat off and allow to cool. I used a vacuum sealer to quicken the pickling and for veg, I used sugar snap peas and jalepeno slices - just because that’s what I had on hand.
Assemble the slider and serve hot with the pickled vegetables. The crunch of the escargot, with a hot and tender interior goes fabulous with the softness of the brioche and personally, I love the spicy aioli with this. The pickles are a fabulous contrast to the luscious flavors that are the slider. You really have to try this to believe it - it sounds strange at first but it is SO worth the effort and if you want a quick version? Buy the brioche buns and then it’s a snap - though you really should leave the escargot in the milk overnight - that made all the difference!
Happy cooking & see you soon!
No comments:
Post a Comment