| T.R | Title | User | Personal
Name | Date | Lines |
|---|
| 3497.1 | Finally, a conch fritter recipe! | DEMON::DEMON::COLELLA | Wicked good. | Tue Apr 07 1992 18:38 | 32 |
| Here's a conch fritter recipe from my Caribbean Cooking cookbook:
Conch Fritters
1/2 lb. conch meat
1/4 cup chopped green bell pepper
1/2 stalk celery, chopped
1/4 cup onion
1 TBS tomato paste
1 TBS lemon juice
Red (cayenne) pepper to taste
1 cup all purpose flour
About 1/2 cup water
Vegetable oil for deep frying
Cocktail sauce or salsa
Rinse conch meat to remove grit. Pat dry. Grind conch. Mix ground
conch, bell pepper, celery, and onion, then add tomato paste, lemon
juice, and cayenne. Let sit about 10 minutes so flavors can blend,
then stir in flour. Stir in enough water to make a stiff batter.
Heat oil in a deep-fryer until a dollop of cool conch batter floats to
surface. One or two at a time, place 1 TBS portions of mixture in hot
oil, letting each fritter cook until it is golden brown. If it does
not turn in oil by itself, turn it until color is even. Drain fritters
on a tray lined with paper towels. Serve hot as an appetizer (2
fritters per person) with your favorite cocktail sauce. Makes 6
servings.
Good luck!
Cara
|
| 3497.2 | conch meat | AIMHI::SGARCIA | | Wed Apr 15 1992 13:18 | 3 |
| Sounds good but what is conch meat? and where do you buy this?
Sandra
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| 3497.3 | Conch <loosely> defined... | DEMON::DEMON::COLELLA | Wicked good. | Wed Apr 15 1992 13:46 | 6 |
| A conch is a large sea snail. The conch meat comes from the critter
that lives inside the shell!
I have never bought it, so I can't recommend a place to purchase it.
Cara
|
| 3497.4 | | RANGER::PESENTI | Only messages can be dragged | Thu Apr 16 1992 06:31 | 4 |
| I've seen it for sale on occasion at The Quarterdeck in Maynard. I've had it
in Puerto Rico beaten, batter dipped and fried. Most methods of cooking it
yield a tough meat, so the beating was to tenderize it enough so you could bite
thru it.
|
| 3497.5 | Should be available fresh in New England | STAR::DIPIRRO | | Thu Apr 16 1992 07:28 | 7 |
| I've never looked for it in the market, but it should be available
fresh *somewhere*. When I go quahogging on Cape Cod during the summer,
I usually find a few good-sized conches in the process. I usually throw
them back, but when my grandmother was alive, I would bring them back
to her. She'd cook the things for hours to get something tender enough
to eat. I never tried them myself until I went to the Carribean a few
years ago. I liked the conch fritters there.
|
| 3497.6 | Chinese grocery stores have them | CADSYS::HECTOR::RICHARDSON | | Thu Apr 16 1992 11:17 | 4 |
| They are sometimes available live in Chinatown markets, as well as
canned - I don't know how good the canned ones are.
/Charlotte
|
| 3497.7 | | PATE::MACNEAL | ruck `n' roll | Thu Apr 16 1992 11:35 | 5 |
| While on vacation in the Cayman Islands we took a snorkling cruise.
About halfway to our destination they dropped anchor and we went diving
for conch. The conch was removed from the shell, cut up, and put in
some kind of marinade. The result was served as an appetizer. It was
as tender as I'd expect for raw shellfish and was quite tasty.
|
| 3497.8 | | TLE::WINALSKI | Careful with that VAX, Eugene | Thu Apr 16 1992 14:20 | 7 |
| RE: .5
What are sometimes called "conchs" in New England are actually whelks. It's
not the same at all as the conch in the Florida/Carribean area, except that
both whelks and conchs are large snails.
--PSW
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| 3497.9 | | FATBOY::APERRY | | Thu May 14 1992 17:42 | 9 |
| RE: .7
What you had was probably conch salad. Fresh conch combined with
onion, green pepper, tomatoes, and lime juice (also, hot sauce to
taste). If the conch meat is fresh, it is very tender. Since I
travel to Florida frequently, I usually bring back fresh conch
from every trip.
AP
|