Boiled Ground Conch Recipes

Steps:

• In a very large soup pot or Dutch oven, cook the bacon with olive oil over medium heat. When bacon is almost cooked, add garlic and jalapenos and cook for 30 seconds. Raise the heat to medium-high and add the onion, celery, carrots, fennel, and bell peppers. Add herbs, bay leaves, and crushed red pepper.
• Add the crushed tomatoes and tomato sauce. Bring to a simmer and reduce heat. Add the stock, stir in the ground conch and potatoes and bring to a simmer. Add hot red pepper sauce, to taste, and simmer for 10 minutes, then serve, or chill for later use.

Steps:

• Conch Must be washed thoroughly. Smell individual conch and ensure no stinky smell. That is rotten conch. It will spoil the entire dish if it ends up in the gravy.
• Slice the Garlic,Shallots,Onion,Ginger. Shorten the Lemongrass and smashed the bud. Boil all these ingredients with moderate amount of water in ratio of 1:1.5 (1-Conch 1.5-Water).
• Add in the conch upon boiling.
• Add in 2 teaspoons of Salt and 1/4 teaspoons of MonoSodium Glutamate.
• Leave to cook.
• For Sauce: Blend Chilli Peppers, Garlic. Mix and stir with the Black Sweet Soya Sauce on low flame. Cut the lime into 2 and pressed into mixture. Throwing away the lime seeds and skin.

Steps:

• Arrange chicken parts in a casserole dish.
• In a small bowl combine the ketchup, water, sugar and soup mix.
• Mix together well.
• Spoon over chicken, making sure the sauce is on every piece.
• Bake covered at 350F for one hour.

Steps:

• Tenderize meat by beating with a mallet. Dip slices of conch in eggs and cracker crumbs. Fry in oli until lightly browned.

Steps:

• 1. Preheat the grill to high.2. Tenderize the conch steaks by pounding them with a meat mallet or rolling pin to a 1/4-inch thickness. Season on both sides with salt and pepper.3. When ready to cook, oil the grill grate. Arrange the steaks on the hot grate and quickly grill, turning with tongs, about 1 minute per side. (The idea here is to leave grill marks on the conch and impart a charcoaled flavor.) Transfer the steaks to a platter to cool.4. Cut four 12 3 8-inch sheets of heavy-duty aluminum foil. Place 1 large or 2 small conch steaks in the center of each piece.5. Combine the onion, garlic, and chile in a bowl, then place 3 to 4 tablespoons of this mixture on top of each steak. Drizzle each steak with 1/2 tablespoon lime juice and top with 1 tablespoon butter. Bring the sides of the foil up over the top and pleat to make an airtight package. Wrap the remaining conch steaks the same way.6. When ready to cook, arrange the foil packages on the hot grate and grill until the conch is cooked through and tender, about 5 minutes (a metal skewer inserted into the conch through the foil will be very hot when withdrawn).7. Open the foil packages and slide the conch steaks, with their topping, onto plates. (Or let everyone unwrap their own bundle. But warn them to avoid the escaping steam.) Serve the conch steaks with wedges of lime for squeezing.Serves 4