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[QUOTE]Originally posted by Exiiled: [QB] [QUOTE]Originally posted by Chef Mick: [qb] [QUOTE]Originally posted by Exiiled: [qb] [QUOTE]Originally posted by Chef Mick: [qb] Escargot with Garlic Butter and Splash of Cognac Preheat oven to 450F. Smushed clove of garlic +1/2 stick of softened butter + big pinch of kosher salt + minced parsley. Open can of escargot, drain. Stuff an escargot in a shell, Smother it with garlic butter. The more garlic you smother, the more garlicy buttery goodness you get to mop up with a hunk of bread. oooh, but hey, look what I found in the liquor cabinet! Cognac. Splash some cognac all over the shells. Stick in oven for 7 minutes. The garlic butter melts and mingles with the cognac – perfect for dipping. [/qb][/QUOTE]Now that looks great but I can't do it. Micky I'm still in the mountains of Jordan. The seafood here is lame. I haven't seen snails yet. Sorry I wasn't specific. Forgive me? :D Ok how about anything with: Beef/Lamb/Chicken/Salmon [/qb][/QUOTE]awwwww...no i just posted that cause you said you love snails.. ill thin k of something between now and sunday for sure..got a great salmon recipe i made up ..but i think we already did it it was with chili powder and honey..easiest recipe but all so delicious [/qb][/QUOTE]Yes I do remember that salmon recipe that made my taste buds go wow. Take your time Micky and choose the recipe you want. We have plenty of time until sunday. So what time do you want to do this on monday? Noon Philly Time is okay with you? That'll make it 7pm here so it'll be for dinner? My time is flexible, so whatever works best for you. [/QB][/QUOTE]
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