1. Combine conch with chopped vegetables.
2.
Pound the conch meat with a mallet until
sp black pepper.
Pound conch with a rolling pin until
lace bell peppers, onions, and conch in a food processor; pulse
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.
about 1 pound total), cut conch into strips and feed through
ashed thoroughly. Smell individual conch and ensure no stinky smell.
Combine all of the ingredients with enough milk for the mixture to hold its shape.
Form into fritters and fry at 350\u00b0 until golden.
Note that round fritters (small) should have a thicker batter than flat fritters.
Check amount of milk.
Serve with hot sauce of your choice.
Cooking time is approximately 20 minutes for full recipe.
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.
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.
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.
o a boil.
Add conch to the pot. Reduce heat