| Conch Fritters | |||
|---|---|---|---|
| ½ small green pepper | 2 tablespoon tomato paste | |
| 1 small onion | 1 teaspoon baking powder | ||
| 1 egg | 1 ¼ cups flour | ||
| 1 cup milk | 1 teaspoon salt | ||
| 2 medium cleaned conch (you can substitute lobster, shrimp or crab) | 1 teaspoon pepper (hot) sauce | ||
| Blend conch, green pepper, onion and celery in food processor. Add the remaining ingredients to form a batter. Drop batter by tablespoonful into deep fryer for about 10 min. or until golden.
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| Fritter Sauce | ½ cup ketchup | ½ teaspoon horseradish | |
| 1 teaspoon pepper (hot) sauce | Mix and serve with fritters
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| Conch Chowder | |||
|---|---|---|---|
| 3 finely chopped onions | ||
| 2 to 3 cloves minced garlic | |||
| 2 quarts water (approximately) | |||
| 1 green pepper, cored, seeded, and finely chopped | |||
| 1 (14 ½ ounce) can whole tomatoes, undrained and chopped | |||
| 2 ½ to 3 pounds conch meat, cleaned and ground* | |||
| 2 potatoes peeled and finely chopped | |||
| salt and freshly-ground black pepper to taste | |||
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*Because conch meat is very tough, you must grind it using a meat grinder or food processor
In a large, heavy pot over medium-high heat, add onions, garlic, bell pepper, and tomatoes; cook until vegetables are soft. Reduce heat to low; add ground conch meat, potatoes, and enough water to make it soupy but not watery. Let simmer 1 hour. Add salt and pepper to taste. Remove from heat and serve. | |||
| Boil Fish | |||
|---|---|---|---|
| 2 lbs. grouper or any firm fish | ||
| salt & pepper to taste | |||
| juice of 2 lemons, limes or sour oranges | |||
| 2 tablespoons butter or margarine | |||
| 4 potatoes sliced | |||
| 2 tablespoons hot sauce | |||
| 2 onions, sliced | |||
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Place cleaned & washed fish in cooking pot & cover with water. Add potatoes, salt, pepper, butter or margarine, hot sauce & lemon juice. Place onions on top of fish & cook over medium heat until fish is tender. Do not cook fish too long as it may fall apart.
Serve with Johnny Cake | |||
| Corned Beef & Grits | |||
|---|---|---|---|
| 1 can (12 oz) corned beef | ||
| 1 tablespoon freshly squeezed limejuice | |||
| 1 tablespoon vegetable oil | |||
| 2 tablespoon chopped onion | |||
| 1 ½ - 2 teaspoons dried thyme leaves | |||
| 2 teaspoons tomato paste | |||
| hot pepper to taste | |||
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Place the corned beef into a medium-sized bowl and break up with a fork in preparation for cooking. Sprinkle with limejuice. Heat oil in large skillet over medium heat. Saute the corned beef with the onion and thyme for five to six minutes. Stir in the tomato paste and crushed hot peppers to taste. Add one to three tbsp of water for desired consistency and continue to cook, stirring. Cover, reduce heat and cook for about 10 min.
Serve with white or yellow grits. Follow the instructions on the package. For the best grits, do not use the instant variety. | |||
| Guava Duff | ||||
|---|---|---|---|---|
| 12 - 15 large guavas | 2 teaspoons vanilla | ||
| 2 eggs separated | 3 cups flour | |||
| 4 teaspoons baking powder | ½ teaspoon salt | |||
| ¼ cup sugar | ½ cup butter | |||
| In a large bowl, peel and core guavas. Rub cores through sieve to obtain some of the pulp, and mix with cut up guavas. Add sugar to taste. In a separate bowl, blend butter and sugar, add egg yokes and beat on medium for 1 minute. Add mixture to guavas. In another bowl, sift flour, baking powder and salt. Fold dry mixture fold into butter/egg mixture. Add vanilla.
Divide dough in 3 balls. Refrigerate 1/2 hour until firm. Spread out each of the balls on a piece of foil; cover with Guava and roll. Cover with foil, place in baking bag and seal. Boil 1 hour in large pot with hot water. Slice and serve warm with Sauce. | ||||
| Duff Sauce | 2 eggs (or egg whites) | ½ cup butter | ||
| 1 tbsp rum (or 2 tsp vanilla) | 1 cup sugar | |||
| Beat egg whites in dish until foamy. Cream butter and sugar in a separate dish until sugar has dissolved. Gradually add egg whites and vanilla or rum and continue beating till smooth. Add to top of warn Guava Duff when serving. | ||||
| Chicken Souse | |||
|---|---|---|---|
| 2 lbs. chicken wings | salt & pepper to taste | |
| 2 tbsp butter or margarine | 2 teaspoon hot sauce | ||
| 2 onions, sliced | 4 potatoes sliced | ||
| juice of 2 lemons, limes or sour oranges | |||
| Place chicken wings in cooking pot & cover with water. Add potatoes, salt, pepper, butter or margarine, hot sauce & lemon juice. Place onions on top of fish & cook over medium heat for 45 minutes. | |||