Happy Sunday Smoky Cookies!
It's raining like "NOAH" here...
And so I decided it was a good day to use up some odds & ends...
Gluten-Free angel hair pasta by Hodgson Mill Farms - "brown rice & flax" - and some canned "Roland's" brand giant snails, a couple portabellini mushrooms, a red pepper, some fresh basil and an elephant garlic clove...
With a small knife, I removed stems and hollowed out the mushrooms...
And chopped up those "innards" a bit...
I placed those in a bowl...
added the chopped elephant garlic...
and the chopped red pepper...
and drained and rinsed the snails well - as to rid them of canned sodium and such...
and cooked the pasta in water and a splash of grapeseed oil...
and added "some" of the basil to the chopped mix...
and tossed that all up...
and sprayed the mushrooms with an "olive oil spray can"...
and one mushroom broke, and so I ate it...along with eating 3 snails...I cannot look at a mound of snails and not "snitch..."
and I stuffed each cap with a little filling and one or two snails, depending on what would fit in each...
and braved the wind, rain, and elements, (am I dramatic enough yet??), smiles, and put those on a grill grate for about 12 minutes, (pistachio shells used in place of smoking chips) and high heat...
and added the snails remaining to that chopped mixture...
and gathered up the remaining basil, my electric pepper mill, some pink Himalayan sea salt and some Tunisian olive oil (my latest crush)...
Having always loved such thick, unfiltered and muddy/cloudy deep flavorful oils from Sicily, Israel and more; and then also adoring some thinner but still tasty Greek oil, and Spanish oil from time to time, I have always tasted the OIL first, when eating, before my food...
I recently went on an oil embargo and then tasting crusade with whatever resources I had, as to taste many oils and find one that is flavorful, yet mild enough to moisten food and help showcase its natural flavors without OVERWHELMING the food and stealing its thunder.
I used to think the darker and more flavorful the oil the better! The more in your face, the better! BUT NOW, I have changed and adore tasting my FOOD, enhanced but not stripped or masked of flavor, from the mere oil.
If eating steak, I want that drizzled olive oil to help it, not taste more powerful than the meat. And so it goes with fish or lobster or salad or whatever it be.
And so, I've now fallen in love with Tunisian oil - more golden and mild, and yet just beautiful and perfect with a myriad of food!
And then, once having made that decision, I was shocked to walk into Walmart, and discover one, that I now am buying and by the huge CAN no less!
OK, so that's my editorial rant about Tunisian oil!! Love it! It's like "Liquid Gold!"
And it was meanwhile windy and flame crazy and raining!!!
And I tossed that chopped ensemble into a pan for a few minutes just to heat...
And plated the dinner, added the remaining sprigs of basil, the little bowl of oil, (though needed more and so I ended up drizzling about double that in oil on, (as I want it wet), and then ground on black pepper, and pink sea salt...
And it all was delightful! The tiny hint of sweetness from the cooked red pepper really added to the dish! (Usually I eat my pepper raw).
The smoked mushrooms were juicy and it was all really fun!
White Burgundy being perfect for me..and Sangiovese being great for my husband...
I loved this 'rainy day' and simple yet healthful meal, and hope that someone out there on this pelting day, indeed did too!
(Seeing as I eat snails once a week however, if this particular menu didn't do it for you, then perhaps there is another simple way, that I've got in here somehow: http://www.smokingmeatforums.com/t/153476/for-the-love-of-snails ).
Regardless, HAPPY SUNDAY!!!!!!!
Thanks for sharing in my dinner!!!!!!!
Cheers!!! - Leah
It's raining like "NOAH" here...
And so I decided it was a good day to use up some odds & ends...
Gluten-Free angel hair pasta by Hodgson Mill Farms - "brown rice & flax" - and some canned "Roland's" brand giant snails, a couple portabellini mushrooms, a red pepper, some fresh basil and an elephant garlic clove...
With a small knife, I removed stems and hollowed out the mushrooms...
And chopped up those "innards" a bit...
I placed those in a bowl...
added the chopped elephant garlic...
and the chopped red pepper...
and drained and rinsed the snails well - as to rid them of canned sodium and such...
and cooked the pasta in water and a splash of grapeseed oil...
and added "some" of the basil to the chopped mix...
and tossed that all up...
and sprayed the mushrooms with an "olive oil spray can"...
and one mushroom broke, and so I ate it...along with eating 3 snails...I cannot look at a mound of snails and not "snitch..."
and I stuffed each cap with a little filling and one or two snails, depending on what would fit in each...
and braved the wind, rain, and elements, (am I dramatic enough yet??), smiles, and put those on a grill grate for about 12 minutes, (pistachio shells used in place of smoking chips) and high heat...
and added the snails remaining to that chopped mixture...
and gathered up the remaining basil, my electric pepper mill, some pink Himalayan sea salt and some Tunisian olive oil (my latest crush)...
Having always loved such thick, unfiltered and muddy/cloudy deep flavorful oils from Sicily, Israel and more; and then also adoring some thinner but still tasty Greek oil, and Spanish oil from time to time, I have always tasted the OIL first, when eating, before my food...
I recently went on an oil embargo and then tasting crusade with whatever resources I had, as to taste many oils and find one that is flavorful, yet mild enough to moisten food and help showcase its natural flavors without OVERWHELMING the food and stealing its thunder.
I used to think the darker and more flavorful the oil the better! The more in your face, the better! BUT NOW, I have changed and adore tasting my FOOD, enhanced but not stripped or masked of flavor, from the mere oil.
If eating steak, I want that drizzled olive oil to help it, not taste more powerful than the meat. And so it goes with fish or lobster or salad or whatever it be.
And so, I've now fallen in love with Tunisian oil - more golden and mild, and yet just beautiful and perfect with a myriad of food!
And then, once having made that decision, I was shocked to walk into Walmart, and discover one, that I now am buying and by the huge CAN no less!
OK, so that's my editorial rant about Tunisian oil!! Love it! It's like "Liquid Gold!"
And it was meanwhile windy and flame crazy and raining!!!
And I tossed that chopped ensemble into a pan for a few minutes just to heat...
And plated the dinner, added the remaining sprigs of basil, the little bowl of oil, (though needed more and so I ended up drizzling about double that in oil on, (as I want it wet), and then ground on black pepper, and pink sea salt...
And it all was delightful! The tiny hint of sweetness from the cooked red pepper really added to the dish! (Usually I eat my pepper raw).
The smoked mushrooms were juicy and it was all really fun!
White Burgundy being perfect for me..and Sangiovese being great for my husband...
I loved this 'rainy day' and simple yet healthful meal, and hope that someone out there on this pelting day, indeed did too!
(Seeing as I eat snails once a week however, if this particular menu didn't do it for you, then perhaps there is another simple way, that I've got in here somehow: http://www.smokingmeatforums.com/t/153476/for-the-love-of-snails ).
Regardless, HAPPY SUNDAY!!!!!!!
Thanks for sharing in my dinner!!!!!!!
Cheers!!! - Leah
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