Escargot Florentine: The Merry Mayhem/Hardy Show Holiday Spectacular

Great Christmas Eve Recipe:

Escargot Florentine

1 package of either mini or regular puff pastry shells (follow manufacturer’s directions for baking)

1/2 cup onion, dice small

1 Tablespoon garlic, minced fine

1 Tablespoon shallot minced fine

3 Tablespoon Olive Oil

 1/2 cup cream sherry

1 Tablespoon Creepin Quag™ Hot Sauce

1 tsp. Dijon Mustard

1 can of escargot (drained) – now if you don’t really care for slugs err. oops “escargot” you may substitute fresh bay scallops or baby shrimp!

1/2 # baby spinach leaves

2 cups heavy cream 2 cups parmesan cheese

Procedure: Add oil to sauté pan on medium heat, do not let oil get too hot! Add garlic, shallot and onion and sauté until translucent Deglaze pan with sherry and let reduce Add Creepin Quag™ Hot Sauce , Dijon Mustard Add baby spinach and sauté until wilted Add heavy cream turn up heat to medium high and reduce cream by half stirring so as not to scald the cream Add escargot (or scallops/shrimp) and heat for 2 minutes Stir in parmesan cheese and simmer for two minutes. Ladle Florentine mixture into the mini or regular puff shells and serve. Make sure when ladling you get some escargots into each shell. You may want to spoon out the escargots first adding them to each shell and then top each with the Florentine mix

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