Roasted Bone Marrow with Escargot
All recipes featured in this episode of Bring on the Karbs! were improvised by Josh and Erica Karbelnik. Please note that the following recipes are approximations of what unfolded during the episode. We encourage you to embrace the spirit of experimentation when recreating these dishes and share your results with us. Individual results may vary.
Ingredients:
For the Roasted Bone Marrow:
- 2 canoe cut marrow bones
- 2 thick slices sourdough
- Chervil leaves, for garnish
- Salt to taste
For the Escargot:
- 12 snails (1 can)
- 1 carrot, diced fine
- 1 celery, diced fine
- 1/4 cup white wine
- 1 tbsp unsalted butter
- 1 tsp vegetable oil
- 1/2 tsp garlic, grated
- 1 tbsp parsley, chopped
Method:
Season the bone with salt. Heat a pan over medium heat and sear the bone sliced side down until lightly seared with some color. Flip so it is not facing down but is resting on the bone and place in the oven till slightly rendered.
On a grill pan set over medium heat, grill the sourdough until it is nicely toasted and slightly charred.
In a pan over medium low heat, add vegetable oil, garlic, carrot, and celery and cook until slightly tender. Add in wine and reduce, then add escargot and butter and glaze. Once the escargot is glazed finish with chopped parsley.
Serve on top of bone marrow with grilled sourdough on the side and a sprinkle of chervil leaves for garnish.