Honduran Escargot Caymanian Style

Ingredients:

For the Escargot:

1 pound canned escargot, drained (or fresh escargot, pre-cleaned)

2 tablespoons olive oil

1 medium onion, chopped

2 cloves garlic, minced

1 (14.5-ounce) can diced tomatoes, undrained

1/2 cup dry white wine

1/4 cup chopped fresh cilantro

2 tablespoons chopped fresh parsley

1 teaspoon dried thyme

1/2 teaspoon salt

1/4 teaspoon black pepper

Pinch of cayenne pepper (optional)

1 bay leaf

• For Serving:
• Crusty bread, toasted (for dipping)
• Fresh parsley sprigs (for garnish)

Instructions:

1. Prepare the Escargot: If using fresh escargot, ensure they are thoroughly cleaned and any shells removed.
2. Sauté the Aromatics: Heat olive oil in a large skillet or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
3. Deglaze with Wine: Pour in the white wine and scrape up any browned bits stuck to the bottom of the pan (deglazing). Let the wine simmer for a couple of minutes to reduce slightly.
4. Add Tomatoes and Herbs: Add the diced tomatoes (including their juices), chopped cilantro, parsley, thyme, salt, pepper, and cayenne pepper (if using). Stir to combine and bring to a simmer.
5. Simmer the Sauce: Reduce heat to low and simmer the sauce for 15-20 minutes, allowing the flavours to meld. Add the bay leaf.
6. Incorporate Escargot: Gently stir in the drained canned escargot (or prepared fresh escargot). Heat through for 2-3 minutes, until warmed.
7. Serve: Spoon the hot escargot and sauce into shallow bowls or serving dishes. Garnish with fresh parsley sprigs and serve immediately with toasted crusty bread for dipping.

Tips:

• You can substitute fresh chopped tomatoes for the canned diced tomatoes, if desired. Use about 2-3 medium tomatoes, peeled and diced.
• If you can't find fresh herbs, you can use 1 teaspoon each of dried cilantro and parsley instead.
• Adjust the amount of cayenne pepper to your spice preference.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop.

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Honduran Sopa de Caracol: A Seafood Stew Steeped in Tradition

A Shell-ebration of Flavour: Honduran Sopa de Caracol, literally "conch soup," is a vibrant stew featuring sea snails (often called escargot) simmered in a rich broth. Let's explore this unique dish:

History & Cultural Significance: Conch has been a food source for Hondurans for centuries, likely consumed by indigenous peoples before European arrival. Sopa de Caracol is a staple, particularly during the rainy season. It embodies the resourcefulness of Honduran cuisine, using readily available ingredients to create a hearty and flavourful meal.

Soup-er Popularity: This dish is popular for several reasons. Conch offers a unique, meaty texture, and the flavourful broth, typically made with vegetables, coconut milk, and spices, is both comforting and satisfying. It's a versatile dish, enjoyed as an appetiser or a light main course.

Sustainable Solutions for the Sea: Conch harvesting can be a threat to ocean ecosystems. Sustainable fishing practices like quotas and size limits are crucial. Supporting fisheries that prioritise responsible conch management helps ensure future enjoyment of this flavourful Honduran tradition.