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The Melting Pot 2.0
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1995-09-27
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From: "Laurelin of Middle Earth, 708-840-2214" <LAURI@fndcd.fnal.gov>
Newsgroups: rec.food.recipes
Subject: Conch Salad
Date: 2 Mar 1995 04:27:57 -0700
Organization: Engineering International Inc., Public Internet Access
Message-ID: <950301105259.222012c1@fndcd.fnal.gov>
Somebody requested a conch salad recipe. I give you *the* *authentic*
Billy Joe conch salad. He's a native who sells this on the beach in
Freeport. I've watched him make it a zillion times, and am looking
forward to watching him again very soon. This is my favourite version of
conch salad -- restaurants put it on lettuce, other places may dress it up
more, but this is *the* *best*, and *very* easy.
NOTE: frozen conch can be used, but it gets very very tough. Tenderize it
to *death*, or you'll be sorry. I've found that when I want conch salad
here in the States it is better to use chicken (boiled or browned pieces)
or some other seafood (nearly anything) instead of frozen conch. In fact,
sometimes I use coarsely chopped cucumber (seeds removed) instead of
conch, and it still tastes great. (Canned conch is available in a few
places, but generally I've found it to be too minced, not big enough
chunks).
BILLY JOE'S CONCH SALAD
-----------------------
1 conch (or suitable substitute, approx. 1 breast chicken, 1 cucumber,
etc.)
@1/2 tomato
@1/3 - 1/2 green pepper
@1/3 - 1/2 sweet onion
@1 - 2 limes (possibly more)
salt
hot red pepper
If you're starting with a live conch ;-), you pull it out of the shell,
skin it, rinse it in water, pound it a lot, score it, squeeze lime juice
over the surface as a tenderizing agent, pound it some more, then cut it
up into little pieces.
Coarsely chop the tomato, green pepper, and onion. Mix with the conch.
Add hot pepper to taste (minced). Add salt, to taste. Put into serving
bowl, and squeeze generous amounts of lime juice over the whole thing.
Goes best with a Bahama Mama on the beach. ;-)
I like to add a little cilantro, but that's not authentic. You can vary
the amount of vegies to suit your heart.
-- lauri
| Lauri Loebel Carpenter
| lauri@elwing.fnal.gov