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Recipe By:
Serving Size: 8 Preparation Time :0:00
Categories: Seafood Spanish Masterchefs
New York


4 tablespoons Oil --olive
2 tablespoons Butter --unsalted
1/3 cup Shallot --finely chopped
2 each Garlic, cloves --chopped
2 small Chilies, fresh --split
lengthwise, seeded ---finely chopped
1 pinch Nutmeg --grated
1 pinch Cloves --ground
1 pinch Cumin --ground
7 ounces Snails (about), drained -- - rinsed, and patted
2 tablespoons Pernod
1 cup Stock --beef ** OR
1 cup Stock --veal **
4 cups Kidney beans, red --cooked
drained and rinsed ***
1/2 cup Parsley --chopped
Salt (to taste)
Pepper (to taste) ** See recipes for Beef Stock, or Veal Stock.
*** To cook the kidney beans properly, soak 1 1/2 cups of dried kidney beans in 4 cups of water overnight. Drain, place in a pot of water to cover by 2 inches, and bring to a boil. Simmer, covered, over medium heat until tender.


Heat 2 tablespoons of oil and 2 tablespoons of butter together in a large skillet over a medium-high heat. Add the shallot and garlic and saute, stirring constantly, until lightly golden, about 3 minutes.

Add the chilies, nutmeg, cloves, and cumin and cook, stirring for 2 more minutes.

Add the snails to the skillet and cook, stirring occasionally, for 5 minutes. Add the Pernod and cook until it evaporates.

Add the beef stock and bring the mixture to a boil and cook, stirring, 2 to 3 minutes longer. Add the beans and a 1/4 cup of parsley, stirring briefly, just until the beans are heated through.

Remove from heat and stir in the remaining 2 tablespoons of olive oil, and salt and pepper to taste. Sprinkle with the remaining 1/4 cup of parsley and serve warm.

Source: New York's Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985

Chef: Felipe Rohas-Lombardi, Rojas-Lombardi Restaurant, : New York

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