Conch

Richard Fl · August 2009

Managed to get my hands on 5 lbs whole frozen conch at Wally World today. Normally $60/5#'s but these were a reduction in inventory at $13/5#'s. Anyone got a BGE Thought? I know the conch fritters, chowder, salad. Looking for something different. TIA.

NoVA Bill · August 2009

Sautee the conch on the egg and add to a fra diablo sause and pasta - was one of my favorites when I lived in CT - YUM.

Richard Fl · August 2009

Sounds good. Do you pound it, slice thin or what?

NoVA Bill · August 2009

It should be pounded to tenderize it a bit. We also used scungilli in a fra diablo sauce and pasta.

loco_engr · August 2009

Conch bologna!

NoVA Bill · August 2009

That hurts :( , good conch is hard to beat

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Little Chef · August 2009

Richard...IMHO....I would handle it none less than a Ceviche.....Lime juice for 12-24 hours...then tossed with fresh veggies....tomato, peppers, cilantro, etc.
I fell in love with Conch in the Bahamas, so I guess I still go that route!

But the Ceviche route also depends a LOT on the quality of the Conch. May have to grind and do the Chowder or Fritter route. If you need new recipes, let me know.

fishlessman · August 2009

i dont like conch, hate the texture but its ok in a red chowder or fritter. how about a cioppino, i like the portuguese version with the allspice and nutmeg cadeirada de piexe

http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=239447&catid=1
this is the recipe i followed but if you read threu the links i used chourico in there and a few changes
http://www.recipesource.com/soups/stews/02/rec0239.html

Jolly Bill Barker · October 2010

What did you learn? I am a trying to put together a island menu for a party that I am hosting and I am wondering what you found out.

Little Steven · October 2010

I agree with the ceviche. Paper thin slices.

Steve

Richard Fl · October 2010

If you process the meat in a blender it makes for a great non chewy fritter.

Appetizer, Conch, Fritters, Richard

INGREDIENTS:
2 Lbs. Conch, Ground
2 Whole Peppers, Red/Green, One Each
1/2 Bunch Celery
1 Bunch Parsley
1 Can, Small Waterchestnuts, Diced
1 Large Onions
1/2 Tbs. Garlic, Granulated
1/2 Tbs. Onions, Granulated
2 Cloves Garlic, Minced
4 Whole Eggs
1 1/2-2 cups Flour, Seasoning W/Old Bay
1 Tbs. Lawry's Seasoning Salt
1 Whole Lemon, Juice
Dash Italian Seasoning, Dry
10 Drops Tabasco

Procedure:
1 Mix all in food processer and course grind and mix. Make into small balls.
2 Use a beer batter coating and deef fry in 350°F until golden brown, 4-6 minutes.

Recipe Type
Appetizer

Recipe Source
Author: Chef @Fiddlestix, Spirits & Such, Eau Gallie, Florida

Source: Richard Howe, 1989/05/25

Jolly Bill Barker · October 2010

OOOOH I love the water chestnuts. This is going down in the book.

Conch

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