During a break in filming our tour of Daniel's collection of copper pots at DBGB Kitchen & Bar, Daniel jumped behind the line and improvised an al fresco lunch for the cast and crew: plump basil-fed snails, a rich and creamy coconut curry sauce, charred scallions, and hearty pork Thai sausage. Washed down with an ice cold Captain Lawrence Freschester Pale Ale from DBGB's taps, I felt like one lucky lady. Thanks, Chef! – Jen Pelka
Sautéed Snails with Thai Sausage, Rice Cakes & Red Curry Sauce
By Daniel Boulud, DBGB Kitchen & Bar
Serves 4-6
Red Curry Sauce
2 cups heavy cream
1 tablespoon vegetable oil
1 cup diced onion
1 carrot, peeled and diced
1 rib celery, diced
1 stalk lemongrass, smashed
1 shallot, sliced
3 garlic cloves, sliced
1 Tablespoon chopped jalapeño pepper (seeds and ribs removed)
1 (4 oz) can red curry paste (Daniel uses Maesri brand)
2 tablespoons tomato paste
2 cans coconut milk
2 sprigs each mint, basil, cilantro
Sautéed Snails
3 tablespoons vegetable oil
1 lb tubular Korean rice cakes, soaked in cold water four hours, strained
1 bunch scallions, white and light green parts only, rinsed and cut into 2-inch pieces
1 cup confit grape tomatoes
1 tablespoon finely minced fresh ginger
2 stalks fresh lemongrass, smashed and broken into large pieces
1 jalapeño pepper, ribs and seeds removed, finely minced
4 sprigs basil, leaves only, torn
½ lb roasted Thai or Asian sausages, cut into bite size pieces
Salt and pepper
Garnish
Lotus root chips
For the Red Curry Sauce: Simmer heavy cream in a medium saucepot until reduced by half. Meanwhile, heat the oil in a large saucepot over medium heat. Add onion, carrot, celery, lemongrass, shallot, garlic and jalapeño. Cook, stirring, until lightly browned (about 5 minutes). Add curry paste and tomato paste and cook, stirring until fragrant. Add coconut milk; simmer for 20 minutes. Add the herbs, cover, and remove from the heat to infuse for 10 minutes. Strain the liquid through a fine meshed sieve into the saucepot of reduced cream; and discard the solids. Season to taste with salt and pepper.
Sautéed Snails: Heat vegetable oil in a large sauté pan over medium-high heat. Add the snails and sauté for 2 minutes. Add the rice cakes with a sprinkling of salt and pepper and toss, allowing them to lightly brown. Add scallions, tomatoes, ginger, lemongrass, and jalapeño and sauté for another 3-4 minutes, until scallions are just cooked through. Discard lemongrass, toss in basil and sausage; adjust seasoning if needed.
To Serve: Place a few spoonfuls of red curry sauce onto the bottom of warm serving dishes and divide sautéed snails on top. Garnish with lotus root chips and serve hot.
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