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Full Online Book HomeLearning KitchenFishandseafood - Conch - Conch Chowder
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Fishandseafood - Conch -  Conch Chowder Post by :imported_n/a Category :Learning Kitchen Author :Unknown Date :February 2012 Read :1981

Click below to download : Fishandseafood - Conch - Conch Chowder (Format : PDF)

Fishandseafood - Conch - Conch Chowder

2 Cups diced carrots
2 Cups diced potato
1/2 Cup diced celery
1/4 Cup cooked minced ham
1/2 cup green pepper
1 bay leaf
8 Cups water
2 Tablespoons vegetable oil
2 ounces salt pork, diced
1 small onion, chopped
2 large tomatoes, peeled, seeded and chopped
2 teaspoons tomato paste
2 Cups Conch, tenderized, cubed or ground
3 Tablespoons Worcestershire sauce
Salt and freshly ground black pepper to taste

Place the carrots, potato, celery, ham, green pepper and bay leaf in a large stockpot with the water and cook over medium heat for 10 to 15 minutes.

In a heavy skillet, heat the vegetable oil and brown the salt pork. Add the onion and cook until it is tender. Add the tomatoes and the tomato paste and cook 5 minutes.

Place the onion, tomato and pork mixture in the stockpot and add the conch. Bring to a boil. Cook the chowder about 30 minutes or until the conch is done, stirring and occasionally scraping the sides of the pot. When done, add the Worcestershire sauce, salt and pepper and stir to ensure that it is well mixed. Taste to verify the seasoning. Allow the conch to sit for at least 15 minutes for the flavors to blend before serving.
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Fishandseafood - Conch Fritters Fishandseafood - Conch Fritters

Fishandseafood - Conch Fritters
1 lb. conch meat 1/2 lg. onion 2 stalks celery 1/2 red pepper 1/2 green pepper 1/4 c. buttermilk 1/4 tsp. Tabasco Salt to taste 1 egg 1/3 c. self rising cornmeal 1/3 c. flour 1 tsp. baking powder Put conch through food grinder or food processor. Process next four ingredients and mix with conch, adding salt and egg. Mix well. Mix cornmeal and flour. Add conch mixture. Mixture should be thick. Add buttermilk and Tabasco. Drop by heaping

Fishandseafood - Unimaginable Seafood Lasagna Fishandseafood - Unimaginable Seafood Lasagna

Fishandseafood - Unimaginable Seafood Lasagna
5 T butter 1 lb langistinos or monkfish, chopped coarsely 8 oz shrimp, coarsely chopped 8 oz crabmeat, cleaned and picked of cartlidge 3 cups button mushrooms 3 T flour 2 1/2 cups milk, heated 1 1/4 cup heavy cream, heated 1 (14 oz) can chopped tomatoes 2 T fresh basil, chopped 8 sheets no cook lasagna noodles 1 C fresh Parmesan cheese Salt and Pepper to taste Melt 1 T butter and saute monkfish/langostinos, shrimp (not crabmeat) til cooked through. Approx. 3 minutes. Put in bowl. Add mushrooms to pan and saute til tender. Add to fish in bowl. Add