INGREDIENTS:25small to medium red skin potatoes, cleaned
50escargot
Butter
1 lb.butter
½ cup roasted macadamia nuts, coarsely chopped
½ cup parsley, chopped very fine
½ cup chopped garlic
splash (about ½ tsp.) Pernod
salt and pepper to taste, if desiredDIRECTIONS:1. For butter: cream butter. Add nuts, parsley, garlic and Pernod. Season with salt and pepper if desired. Cover and reserve cold.
2. For potatoes: boil or steam until they are just done. Cut potatoes in half, make a well in each half without going through the skin (use a tea spoon or small melon-baller) to make a nest. The nests have to be deep enough to hold one whole snail. 3. When they are cool, put about a ½ teaspoon of macadamia butter inside, add the snails and cover with another bit of the butter.
4. Bake at 400°F. until the butter is melted and bubbly. Serve hot. You can also use this nut butter on steamed vegetables or hot pasta.NUTRITIONAL INFORMATION:Calories 140 (76.8% from fat); Fat 8.5g; Protein 2.2g; Carbohydrates 14.3g; Sodium 83 mg; Cholesterol 22mg; Fiber 1.1gSERVINGS:50, 1-piece servingsFrom:Submitted to FM by Pascal Beaute, executive chef, Kennedy Space Center Visitor Complex
