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Hawaiian Escargot Stew

2 oz butter
1 Tbs. garlic, minced
3 Tbs. onion, minced
1 lb fresh Hawaiian Escargot (farm-raised locally), braised
1/4 lb Oyster mushrooms
1/4 lb Shiitake mushrooms
3 cups cream
salt to taste
Braise escargot for 2.5 hours, until tender. Chop and set aside. In a hot wok, combine butter, minced garlic and minced onions and cook until onions are slightly transparent. Then add braised escargot,
oyster mushrooms and shiitake mushrooms. Add cream and reduce liquid until almost gravy-like in texture.

Option: serve hot escargot stew in a cooked pastry bowl.
Serves 4


Chicken Marinara

8 pcs. chicken thighs
salt to taste
1 Tbs. garlic, minced
2 oz onion, minced
16 oz Marinara sauce, already prepared
1 cup red wine
1 oz sugar
cooked Pasta
Skin and de-bone chicken thighs. De-boning option: de-bone thigh up to one end of bone, pull meat over chicken bone to form a chicken popsicle². Salt chicken thigh to taste and dust with flour. Brown chicken on all sides. In another slightly oiled pan, combine minced garlic and minced onion and cook until onions are transparent. Add prepared Marinara sauce, red wine and sugar. Bring to a boil then reduce heat. Add cooked chicken and simmer for another 5 - 10 minutes. Serve on a bed of cooked pasta. Serves 4