Goldies Conch Salad Recipes

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GOLDIE'S CONCH SALAD

This delicious conch salad recipe is courtesy of Richie Evans from Goldie's King of Conchs.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 8



Goldie's Conch Salad image

Steps:

  • Place bell pepper, onion, tomatoes, and conch on a large cutting board; add scotch bonnet pepper as desired. Mix salad together using your hands.
  • Divide salad evenly between two plates and drizzle over lime and orange juice; serve immediately.

1/4 green bell pepper, seeded and chopped
1/4 white onion, chopped
2 red tomatoes, ripe but still firm, seeded and chopped
1 green tomato, seeded and chopped
1/2 pound fresh conch, cut into 1/4-inch pieces
1 scotch bonnet pepper, finely chopped
Juice of 2 limes
Juice of 1 orange

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



Conch Salad, Man! image

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.

1 pound cleaned fresh conch, diced
1/4 cup fresh orange juice
2 tablespoons fresh lime juice
2 tablespoons fresh lemon juice
1 jalapeño pepper, stemmed, seeded and minced
2 tablespoons extra-virgin olive oil
1 tablespoon kosher salt
1 tablespoon chopped fresh cilantro leaves
1/2 European (hothouse) cucumber, peeled and minced
1/2 yellow bell pepper, minced
1/2 red bell pepper, minced
1/4 red onion, minced
1/2 cup diced fresh tomato
1/4 ripe Florida avocado, diced, or 1/2 ripe Haas avocado (optional)

CONCH SALAD

My twist on a favorite Bahamian-style dish, served cold.

Provided by Carl B

Categories     Salad     Seafood Salad Recipes

Time 3h20m

Yield 8

Number Of Ingredients 12



Conch Salad image

Steps:

  • Tenderize conch with a meat mallet. Dice into bite-sized chunks. Soak conch in 1 cup lemon juice for at least 2 hours, preferably overnight.
  • Drain off lemon juice and place conch in a bowl. Add tomatoes, onion, green pepper, cucumber, seasoning blend, and seasoned salt; mix thoroughly.
  • Transfer conch mixture to a container. Add remaining 1/4 cup lemon juice, tomato juice, and lime juice; mix well. Stir in vinegar and hot sauce. Refrigerate until flavors combine, about 1 hour. Serve cold.

Nutrition Facts : Calories 111.2 calories, Carbohydrate 13.5 g, Cholesterol 36.9 mg, Fat 0.3 g, Fiber 1.1 g, Protein 14.6 g, Sodium 319.5 mg, Sugar 4.6 g

1 pound fresh conch
1 ¼ cups lemon juice, divided
1 cup diced tomatoes
½ cup diced onion
½ cup diced green bell pepper
½ cup diced cucumber
¼ teaspoon seasoning blend (such as Badia® Complete Seasoning®), or to taste
1 pinch seasoned salt, or to taste
2 cups tomato juice
¼ cup lime juice
¼ cup vinegar
1 dash hot sauce, or to taste

GOLDIES

Provided by Sarah Magid

Categories     Chocolate     Dessert     Bake     Kid-Friendly     Shower     Organic     Small Plates

Yield Makes 16

Number Of Ingredients 5



Goldies image

Steps:

  • Preheat the oven to 350°F. Spray 2 éclair pans with organic cooking spray and dust them with cocoa powder; set aside. Fit a small pastry bag with a size-12 tip and set aside.
  • Using a ladle, fill each prepared éclair mold two-thirds full with cake batter. Bake for exactly 18 minutes. A cake tester should come out clean.
  • Let the cake sit in the pans for 5 to 10 minutes. Then hold each pan upside down and gently coax the Goldies out. Place them upside down on a wire rack and allow to cool completely.
  • Once they have cooled, use a serrated knife to trim off the domed excess cake on the bottom of each Goldie. Eat the scraps as a reward for your hard work, but be careful: they're addictive!
  • Fill the pastry bag with buttercream . One at a time, turn the cakes over and starting at one end, insert the piping tip almost an inch deep and insert a bit of cream. Do this every 1/2 inch. You should end up with 3 or 4 holes in the bottom of each Goldie where you've inserted the buttercream. (My motto is "A bite of cream in every bite!") When all the Goldies are filled, cover them with plastic wrap and chill in the refrigerator for at least 15 minutes.
  • While the Goldies are chilling, prepare theMelted Chocolate Ganache . As it cools, set up a work area by covering a baking sheet with parchment paper.
  • One at a time, with the rounded side facing down, dip the Goldies halfway into the ganache. Flip them over and place them upright on the parchment paper. Use a small spatula to spread the chocolate over all sides of the Goldies except the bottom. Once they are coated, return the Goldies to the refrigerator to allow the coating to set, about 20 minutes.
  • Place the Goldies on a serving tray or in individual éclair wrappers. Using a 1-inch brush, lightly brush gold metallic powder on top of the Goldies, going back and forth to ensure they're covered completely in gold.
  • to decorate
  • Besides dusting the ganache with metallic powder, you can simply drizzle melted white chocolate on top of the dark ganache for contrast; or after coating the Goldies with the ganache, freeze them for 10 minutes and then dip them halfway in warm melted white chocolate-a twist on the black and white cookie.

Organic unsweetened cocoa powder, for dusting the pans
Batter for Easiest Chocolate Cake
Vanilla or Espresso Whipped Buttercream
Melted Chocolate Ganache
Gold metallic powder, for dusting

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