escargot

Escargot, anyone? Don't be intimidated by the name. Or by the *right* way it's said or pronounced. Exoticism at its best. French and a kind of gourmet food. But those are just snails. Kuhol. Bisukol. Shells we use to pick usually in some shallow freshwater. As a child, I used to gather black snails in the rice fields, ponds, lagoons. My mother would then boil it with lots of ginger and lemongrass. Or cook it in coconut milk. A delicacy but not an exotica for us then. But of course, it's a kind of exotic fare for those who didn't yet try. Or for those adamant. How about treating your local kuhol into a gourmet escargot with the recipes below?

(Photo credit:  steamykitchen.com)

(Photo credit: mrsmartinezravesandrants.blogspot.com)

(Photo credit: blauearth.com)

Try this escargot with garlic, butter and a splash of cognac at the Steamy Kitchen, or this old Pinoy recipe of the quintessential ginataang kuhol at the BlauEarth blog.

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