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1995-09-27
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From: Joel.Ehrlich@salata.com (Joel Ehrlich)
Newsgroups: rec.food.recipes
Subject: Conch Recipe
Date: 19 May 1995 04:18:31 -0600
Organization: Salata
Message-ID: <b74_9505180900@salata.com>
Well there are conch and there are conch. They vary in size. And a
conch should not be confused with a whelk. Conch are usually larger
than whelk.
There is a wonderful dish made from large conch in Key West (where the
inhabitants refer to themselves as Conch). It's called Conch Chowder.
The recipe follows.
Conch Chowder No. 2557 Yields 6 Servings
6 Slices Bacon, Sliced 2 Tbls Worcestershire Sauce
1/2 Cup Onion, Chopped 2 Tbls Butter
1/4 Cup Sweet Red Pepper, 1 Lb Conch Meat, Ground
Diced 2 Tbls Bread Crumbs
2 Tomatoes, Peeled, 2 Cups Half & Half
Seeded & Diced - Salt
3 Cups Water - Black Pepper, Ground
2 Carrots, Diced 1/2 tsp Allspice
3 Potatoes, Washed & - Tabasco Sauce
Diced
Fry the bacon, onion and red pepper in a heavy pan until transparent.
Add the tomatoes, water, carrots, potatoes, Worcestershire sauce, butter and
conch meat. Simmer for 45 minutes.
Add the bread crumbs, half & half and seasonings.
Simmer for another 15 minutes. Add Tabasco sauce to taste.
Serve hot.
Joel