Escargot Go Go

So, right. I've been told by some peeps here or there that I know my way around the kitchen. But even the most confidant of chefy type wannabes can be presented with a dish and be like, "Oh, please sweet baby Jesus, don't let me eff this up."

Take, escargot. No, really. You can make it at home. Here's the dilly-o:

First of all, the Jersey Girl does not store escargot shells up in here. No, sir. A kitchen gadgety hoarder I most definitely am, but in my old age I have decided that kitchen gadgets that serve one purpose to be purposefully used once every five years have no purpose in my kitchen. Good riddance.

But up my sleeve I do have a gorg set of white ramekins that rock my world.

After doing some research I learned that these vessels are super perfect in which to cook the escargot. Who needs shells that make your fork meeting delicious garlicky snails even more of a challenge?

So, where do I get escargot in my parts? Igourmet.com, dahling. Click here to see what I bought.

I can't even find fresh mint in my town. And if you wait to hit the markets by 5 p.m. on some days in H'town, the fresh bread is GONE. So the chances of me finding escargot here are pretty slim. Reality is a bitch but we food snobs persevere. I knew the internets needed to be involved if escargot was getting cooked up by moi.

Finally, how do we get them all delicious? Really all you need is a boatload of butter, shallots, garlic, parsley and wine. Pop them in the oven and in minutes, voila! Make sure you have some amazing bread on the side!

These were a hit when I made them the first time last summer down the shore. I wasn't even in my kitchen and I was a total nervous nelly. But all escargot tasters gave rave reviews! I made this round for The Husband for Valentine's Day. He loved them, natch. Honestly, they taste better than those I've had in restaurants.

Hope you give this fanciness a whirl.

Escargot a la Bourguignonne
Makes six ramekins of 8-12 escargot

Container of 48 petite escargot
1 cup butter, softened
1/4 cup fresh flat leaf parsley
1 shallot
4 big garlic cloves
2 Tbsp. white wine
Salt to taste

Special equipment: Six 5-inch wide ramekins

In a food processor, place parsley, peeled and quartered shallot and 4 peeled garlic cloves. Pulse until finely minced.

In a glass bowl, place softened butter. Place mixture from the food processor in bowl with butter. Add white wine and a pinch of salt. Blend with a fork. (You can make this ahead and set aside.

In a strainer, drain escargot but do not rinse.

Pre-heat oven to 350 degrees Fahrenheit.

Place six ramekins on a baking sheet.

Place 8-12 escargot in each ramekin. Top evenly with butter mixture.

Place in hot oven and bake for 12 minutes.

Serve hot with delicious bread!