CONCH SALAD, MAN!
Chef Norman Van Aken's Key West-inspired recipe for conch salad made with finely diced conch, tomatoes, red onions, Scotch bonnets, bell peppers, celery, citrus juices and herbs.
Provided by Norman Van Aken
Categories Salad Shellfish Vegetable Appetizer Dinner Seafood Bell Pepper Jalapeño Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 4 as an appetizer
Number Of Ingredients 14
Steps:
- Combine all of the ingredients except the tomato and avocado in a large bowl. Stir and refrigerate for at least 2 hours to allow the flavors to develop.
- To serve, fold in the tomato and avocado. Transfer to 4 chilled glasses or serving bowls.
MUSSEL SALAD
Provided by Robert Irvine : Food Network
Time 20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- In a large saute pan over medium-high heat, add lemon juice, white wine, and the mussels. Cook until the liquid dissolves. Reduce the heat to low, add balsamic dressing, parsley, thyme, and tomatoes. Continue to cook on low heat for 3 to 4 minutes, stirring to prevent the dressing from separating. Remove the pan from the heat, and allow the mussel mixture to cool. Add the mussels and sauce, the spinach, feta, and the corn to a large serving bowl. Season with salt and pepper, to taste, toss and serve.
FLORIDITA OR THE PAPPA HEMINGWAY
Make and share this Floridita or the Pappa Hemingway recipe from Food.com.
Provided by drhousespcatcher
Categories Beverages
Time 5m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Make that several splashes of cherry juice.
- put all ingredients in container.
- Blend.
- Serve over ice.
Nutrition Facts : Calories 158, Fat 0.1, Sodium 1.6, Carbohydrate 7.5, Fiber 0.1, Sugar 6, Protein 0.4
CONCH FRITTERS - ISLAND STYLE
Conch fritters are a great favourite with people in the BAHAMAS, where this shellfish is found in abundance. In Geat Exuma, the Out-Island Regatta is held in April and during this period, the local conch seller makes fritters all day,starting at 6 a.m and using about 50 conch. She demonstrates her method smiling broadly, "Ever'body likes fritters, yez ma'am". From Caribbean Cooking For Pleasure, Mary Slater.
Provided by jenny butt
Categories Lunch/Snacks
Time 18m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- FOR THE BATTER:.
- Sift flour & salt together.
- Make a hollow in the middle.
- Pour in egg & HALF the milk.
- Beat well & gradually add the rest of the milk, onion, tomato, pepper pieces.
- Set the batter aside for 30 minutes.
- FOR THE FILLING:.
- Dry the conch chunks.
- Season with S&P.
- Coat with batter.
- Fry in hot oil/fat.
- Drain on absorbent paper.
Nutrition Facts : Calories 259.1, Fat 4, SaturatedFat 1.6, Cholesterol 102.8, Sodium 436, Carbohydrate 30.1, Fiber 2, Sugar 2.9, Protein 24.5
HEMINGWAY SPECIAL
I'm not sure how this got it's name, since Ernest would never drink something so 'girly' but I had this drink at "Conchy Joe's" on the intra coastal waterway in Florida and drank it out of a tin cup at a thatched roof bar... what more could you ask for?? I think ole' Ernie would give me a pass!
Provided by CHRISSYG
Categories Beverages
Time 2m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- Squeeze lime juice into a shaker, add remaining ingredients and shake briefly with a glassful of crushed ice. Serve in a frosted cocktail glass.
Nutrition Facts : Calories 145.2, Sodium 1.2, Carbohydrate 4.4, Fiber 0.1, Sugar 3.1, Protein 0.2
HEMINGWAY (AKA DEATH IN THE AFTERNOON)
Make and share this Hemingway (aka Death in the Afternoon) recipe from Food.com.
Provided by Gay Gilmore
Categories Beverages
Time 5m
Yield 1 serving(s)
Number Of Ingredients 2
Steps:
- Pour the Pernod into a champagne glass, then add the champagne.
Nutrition Facts :
PASTA WITH A LOT OF MUSSEL
Make and share this Pasta With a Lot of Mussel recipe from Food.com.
Provided by ratherbeswimmin
Categories Mussels
Time 44m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Bring a large pot of water to a boil; add salt, then add the pasta; cook al dente per package directions.
- While the pasta is cooking, heat a large deep skillet with a tight-fitting lid over medium heat with the olive oil.
- Add in the chorizo; cook for 2 minutes; add in the onions, garlic, celery, carrots, and thyme; season with salt and pepper.
- Cook for 5 minutes; then add in the wine and tomatoes; bring to a bubble/simmer.
- Add in the mussels and cover with the tight-fitting lid or some aluminum foil; cook 4-6 minutes or until the mussels open.
- Discard any unopened shells; using a slotted spoon and transfer the mussels to a bowl and cover with foil to keep warm.
- Add the drained cooked pasta and parsley to the skillet with the chorizo and tomatoes; toss to coat in the sauce; cook for 1 minute.
- Divide the pasta among 4 serving plates; top each bowl of pasta with a portion of the mussels.
- Serve immediately with the crusty bread.
Nutrition Facts : Calories 907.7, Fat 32.9, SaturatedFat 9.9, Cholesterol 81.7, Sodium 1055.9, Carbohydrate 96.5, Fiber 4.8, Sugar 4.2, Protein 42.9
CHILLED MUSSEL SALAD
Martha's take on jarjeer wa hamba, a popular salad dish in the United Arab Emirates, swaps out the usual shrimp and green mango for plump mussels and colorful, crunchy radishes.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 13
Steps:
- Heat a medium pot over medium-high. Add mussels and 1 tablespoon pepper; stir to combine. Cover pot and steam until shells open and mussels are cooked, 3 to 5 minutes.
- Transfer cooked mussels to a bowl or rimmed baking sheet and let cool. Refrigerate for 1 hour or until chilled.
- In a medium bowl, whisk to combine mustard, lemon zest and juice, honey, shallot, garlic, saffron, curry powder, and a pinch of salt. While whisking continuously, slowly drizzle in oil.
- In a large bowl, combine mussels, radishes, watercress, and parsley. Drizzle vinaigrette over salad and toss to combine. Transfer to a serving dish and garnish with parsley.
BLUE MARLIN
Make and share this Blue Marlin recipe from Food.com.
Provided by ratherbeswimmin
Categories Beverages
Time 5m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- In a cocktail shaker, add all ingredients.
- Shake well and strain into a martini glass.
Nutrition Facts : Calories 128.4, Sodium 0.6
ERNEST HEMINGWAYS CONCH (MUSSEL) SALAD
The island Bimini in the Bahamas is proud of a certain famous fisherman. Around here, Ernest Hemingway caught the Blue Marlin, which inspired him to write about the large fish in his bestseller "The Old Man And The Sea". A rumour says that this mussel salad was one of the favourite meals of the Nobel prize-winner. Be careful - this salad is spicy and makes you very thirsty. Posted for ZWT5, taken from "Dine Around The World". Preparation time does not include chilling time (around an hour).
Provided by Karen Elizabeth
Categories Mussels
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cook bearded mussels. (The mussels are gently steamed until they open.).
- Scoop out meat from shells and place in glass bowl.
- Sauce:.
- Heat oil, braise finely chopped onions and diced tomato for 6 - 8 minutes.
- Core and seed chillies, and add, with the lime juice, spices and sugar, to the vegetables.
- Bring to quick boil, then stew over low heat for 30 minutes.
- If necessary, add some diluted lime juice.
- Allow sauce to cool when ready, pour over mussels and chill in fridge for one hour.
- Place glass bowl in larger dish filled with ice cubes, and serve with crispy white bread.
Nutrition Facts : Calories 358.5, Fat 16, SaturatedFat 2.4, Cholesterol 67.2, Sodium 696.3, Carbohydrate 23.3, Fiber 2.2, Sugar 8, Protein 30.6
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