Tenderize conch with a meat mallet. Dice into bite-sized chunks. Soak conch in 1 cup lemon juice for at least 2 hours, preferably overnight.
Drain off lemon juice and place conch in a bowl. Add tomatoes, onion, green pepper, cucumber, seasoning blend, and seasoned salt; mix thoroughly.
Transfer conch mixture to a container. Add remaining 1/4 cup lemon juice, tomato juice, and lime juice; mix well. Stir in vinegar and hot sauce. Refrigerate until flavors combine, about 1 hour. Serve cold.
Wash conch.
Dice into small pieces.
Chop onion and green pepper.
Dice tomatoes.
Mix conch, onion, green pepper and tomatoes.
Pour Old Sour or lime juice over the mixture.
Let sit in refrigerator for an hour or so.
In a large bowl, combine the conch, olive oil, Italian herbs, carrots, celery, red onion, bell pepper and garlic. Toss together and season with salt and pepper to taste. Refrigerate for several hours or overnight.
Spoon the salad onto a bed of lettuce, garnish with lemon wedges, and serve.
NOTE: Champlin's restaurant buys their conch in cans, already sliced, from Rome Seafood in Boston. Champlin's retail seafood market under the restaurant often sells whole cooked snails, which you should slice paper thin before using.
1. Combine conch with chopped vegetables.
2.
Add salad oil to pot.
Place tomato and minced ingredients in pot.
Cook lightly.
Add conch, chili powder and seasonings to taste.
Cook 10 minutes.
about 1 pound total), cut conch into strips and feed through
sp black pepper.
Pound conch with a rolling pin until
Pound the conch meat with a mallet until
ashed thoroughly. Smell individual conch and ensure no stinky smell.
lace bell peppers, onions, and conch in a food processor; pulse
aste like consistency.
Cut conch/crayfish into thumb-sized pieces
Pound conch and cut into small pieces.<
Mince or grind conch.
In olive oil saute onion, garlic and green pepper until soft but not browned.
Add bay leaves, tomato sauce and ground conch.
Cook about 30 minutes.
Add water and remaining seasonings.
Bring to a boil.
Reduce to simmer.
Cook about one hour or until conch is tender and beginning to thicken. Add potatoes; cook 10 minutes or until tender.
For additional thickening, mash some of the potatoes against side of saucepan. Adjust seasonings to taste.
Add Tabasco.
Yield:
8 cups or 4 to 6 servings.
ot) over high heat, bring conch and 8 cups water to
Pound and dice conch.
Fry bacon, saute onions, add conch and all other ingredients except the milk.
Simmer for one hour, add milk and heat.
Add conch, chopped onions and sweet peppers; mix well.
Add tomato paste and salt, mixing again.
Stir in flour and baking powder with water.
Heat oil in pan.
Drop in conch batter using teaspoon sized balls.
Cook until golden brown, about 5 minutes.
Drain well and serve with cocktail of your choice.
Place conch meat in a pot with
In small amount of olive oil, saute garlic until soft but not brown; remove.
Combine pepperoni, onions, peppers, tomatoes, tomato paste, oregano, basil, parsley, salt and pepper and water. Simmer 1 hour.
Use food processor to break up tissue and chop conch into small pieces.
Add conch, shrimp, potatoes, okra and cook another hour, or until done.
Do not overcook.
Crush garlic; chop parsley.
In a large pot, place conch, in its shell, into boiling water.
Cover and cook for 1 hour at low heat.
Remove conch and place in cold water.
Remove meat from the shell.
Cut off hard outer skin.
Slice meat and cover with a mixture made from remaining ingredients.
Serve cold.
Conch Fritters:
- Preheat oil to 325\u00b0F.
- Use blender to chop up the conch.
- onions and garlic.
- celery and carrots.
- mix remaining ingredients into mixing bowl.
- add more flour for sticky consitancy.
- use 2 spoons to work batter into a 1 inch ball.
- place the 1 inch ball into oil and cook until golden.
Dipping Sauce.
1 cup Sour Cream.
1 tbsp relish.
2 tbsp orange french dressing.
1/2 tbsp lemon juice.
1 tbsp sugar.
- combine and chill.
- salt to taste.