Recipe - Caracoles Con Frijoles Colorados

4 tablespoon Oil, olive
2 tablespoon Butter, unsalted
1/3 cup Shallot, finely chopped
2 Garlic, cloves, chopped
2 small Chilies, fresh, split
lengthwise, seeded,
finely chopped
1 pn Nutmeg, grated
1 pn Cloves, ground
1 pn Cumin, ground
7 ounce Snails (about), drained,
rinsed, and patted dry
2 tablespoon Pernod
1 cup Stock, beef ** OR
1 cup Stock, veal **
4 cup Kidney beans, red, cooked
drained and rinsed ***
One half cup Parsley, chopped
Salt (to taste)
Pepper (to taste)

** See recipes for Beef Stock, or Veal Stock.

*** To cook the kidney beans properly, soak 1 One half cups of dried kidney
beans in 4 cups of water overnight. Drain, place in a pot of water to
cover by 2 inches, and bring to a boil. Simmer, covered, over medium
heat until tender.

Heat 2 tablespoons of oil and 2 tablespoons of butter together in
a large skillet over a mediumhigh heat. Add the shallot and garlic
and saute, stirring constantly, until lightly golden, about 3 minutes.
Add the chilies, nutmeg, cloves, and cumin and cook, stirring for 2
more minutes.

Add the snails to the skillet and cook, stirring occasionally,
for 5 minutes. Add the Pernod and cook until it evaporates.

Add the beef stock and bring the mixture to a boil and cook,
stirring, 2 to 3 minutes longer. Add the beans and a One fourth cup of
parsley, stirring briefly, just until the beans are heated through.
Remove from heat and stir in the remaining 2 tablespoons of olive oil,
and salt and pepper to taste. Sprinkle with the remaining One fourth cup of
parsley and serve warm.

Source: New York's Master Chefs, Bon Appetit Magazine
: Written by Richard Sax, Photographs by Nancy McFarland
: The Knapp Press, Los Angeles, 1985

Chef: Felipe RohasLombardi, RojasLombardi Restaurant,
: New York

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmgcny.zip