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Snails with Smoked Yogurt

Chef Andrew Spurgin

Basil Fed Snails | Smoked Sheep’s Yogurt & Wild Mushrooms, Assorted Ground Vegetables, Fennel-Parsnip Purée, Fallen Leaves, Parmesan-Panko “Dirt”

By Chef Andrew Spurgin.  Follow him on his Website, Facebook, Twitter, and Instagram.
Tool used: PolyScience Smoking Gun and Chef Series Immersion Circulator.


INGREDIENTS

  • Smoke Bellwether Farm’s Sheep’s Milk Yogurt
  • PolyScience Classic Smokehouse Hickory Chips
  • Strauss Family Creamery unsalted butter
  • Panko bread crumbs
  • Solo di Bruna Parmigiano-Reggiano
  • Maldon sea salt
  • White Pepper
  • Fennel Pollen
  • Bamboo charcoal
  • Mikuni Wild Harvest Basil Fed Snails
  • Torrontés wine
  • Chicken stock
  • Shallots
  • Garlic
  • Pernod
  • Fresh tarragon
  • Curly parsley
  • Purple and French heritage potatoes
  • Peeled fennel and fennel juice
  • Peeled parsnips
  • Cipollini onions
  • O Blood Orange Oil
  • O Meyer Lemon Oil
  • Enoki & chanterelle mushrooms
  • Leaves of French breakfast radish
  • Okra
  • Fallen Leaves Fresh Origins’ Amaranth
  • Fresh Origins’ Sea Grass

DIRECTIONS

1. Smoke the Bellwether Farm’s Sheep’s Milk Yogurt with the PolyScience Smoking Gun & hickory chips using a container witha fitted lid. Let it sit for 5 minutes, stir, and repeat smoking. Let sit for 5 minutes and reserve.
2. To make “Parmesan-Panko Dirt” melt Strauss Family Creamery unsalted butter, toss in panko until golden brown, allow to cool slightly fold in grated Solo di Bruna Parmigiano-Reggiano, season with Maldon sea salt & add bamboo charcoal to color.
3. Simmer Mikuni Wild Harvest Basil Fed Snails in Torrontés wine & chicken stock for 35 mins. Drain & sauté with shallots, garlic, de-glaze with Pernod, finish with fresh tarragon & curly parsley, season to taste.
4. Salt roast Purple and French heritage potatoes, split them.
5. To make the fennel-parsnip purée sous vide the peeled fennel & parsnips with fennel juice with PolyScience Chef Series Immersion Circulatorat at (90ºC for ~45 min). Run through tamis, season with salt, white pepper & fennel pollen.
6. Peel and sous vide cipollini onions with fennel juice in PolyScience Chef Series Immersion Circulator(84ºC ~ 1hr), brush with O Blood Orange Oil, and hit with Maldon sea salt.
7. Cut enoki & chanterelle mushrooms, spritz with oil, smoke with PolyScience Smoking Gun & hickory chips in a lidded container for 5 minutes, hit with Maldon sea salt.
8. Split okra & plate, brush with O Meyer Lemon Oil & Maldon sea salt.
9. Cut the top of French breakfast radish and style leaves (see sketch).
10. Plate with Fallen Leaves Fresh Origins’ Amaranth, Fresh Origins’ Sea Grass.

snailplating
PolyScience Smoking Gun