Conch In Hot Sauce Recipes

Steps:

• Combine spiced rum, orange juice, lemon juice, lime juice, and sugar and reduce on high heat until syrupy. Slowly add butter until thick. Keep warm.
• Dip the conch in flour, then egg wash, then in bread crumbs. Cook on medium heat in canola oil until golden. Season with salt and pepper. Serve with citrus sauce and garnish with cilantro and fresh flowers if available.

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:

• 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.

Steps:

• Heat the oil in a large pot or deep fryer to 365 degrees F (185 degrees C).
• In a bowl, mix the flour, egg, and milk. Season with cayenne pepper, seasoned salt, salt, and pepper. Mix in the conch meat, onion, bell pepper, celery, and garlic.
• Drop the batter by rounded tablespoons into the hot oil, and fry until golden brown. Drain on paper towels.
• In a bowl, mix the ketchup, lime juice, mayonnaise, hot sauce, salt, and pepper. Serve dipping sauce on the side with the fritters.

Steps:

• Cook and clean the scungilli as described on page 44, cooking them until almost but not quite tender, about 25 minutes. Reserve 2 cups of the cooking liquid and slice the scungilli thin.
• Make the sauce: Heat the olive oil in a large skillet over medium heat. Scatter the garlic over the oil and cook, shaking the skillet, until golden, about 2 minutes. Add the scungilli and cook, turning the pieces continuously, until light golden, about 4 minutes. Season lightly with salt.
• Pour the tomatoes into the skillet, and add the crushed red pepper, 2 bay leaves, and oregano. Bring to a vigorous boil, season lightly with salt, and boil 10 minutes. Lower the heat so the sauce is at a lively simmer and cook until the scungilli are tender, about 30 minutes. Add the reserved scungilli-cooking liquid a little at a time to keep the consistency more or less the same as the sauce cooks. The finished sauce should not be too watery.
• While the sauce is simmering, bring 6 quarts of salted water to a boil in an 8-quart pot.
• When the scungilli are tender, reduce the heat under the skillet to very low. Stir the linguine into the boiling water. Return to a boil, stirring frequently. Cook the pasta, semi-covered, stirring occasionally, until very al dente, about 5 minutes.
• Drain the pasta, return it to the pot, and ladle in about three-quarters of the sauce. Add the parsley and bring the sauce and pasta to a boil, stirring to coat the pasta with sauce. Simmer, tossing until the pasta is done, about 2 minutes. Check the seasoning, adding salt and crushed red pepper if necessary. Serve the pasta immediately in warm bowls, spooning the remaining sauce over the pasta.
• Prepare the marinara sauce as above, omitting the scungilli and simmering the sauce for a total of 20 minutes. Heat an additional 3 tablespoons of olive oil in a large skillet over medium-high heat, add 2 cloves crushed garlic, and cook until lightly browned. Add 1/2 pound sea scallops, each cut into two equal rounds and patted dry. Cook, stirring, until lightly browned, about 3 minutes. Remove the scallops with a slotted spoon and add 1/2 pound of medium-size shelled shrimp, deveined and cut into 1/2-inch pieces. Cook until the shrimp are bright pink on all sides. Stir the scallops and shrimp into the sauce, simmer 3 minutes, and proceed as above.

Steps:

• In a saute pan, add canola oil and heat.
• Add the conch, onion and garlic; saute until translucent, about 3 minutes.
• Remove from heat and cool.
• Make the batter by combining the eggs, milk, baking powder, and salt.
• Add the flour, 1/4 at a time, beating and incorporating until all is used and the batter is smooth.
• Season with Tabasco and Worcestershire sauce.
• Stir in the parsley and the cooled conch mixture.
• Heat the oil to 360°F.
• Drop by the batter, a heaping tablespoon at a time, into the oil.
• When the fritters pop to the surface, roll them around in the oil to brown them evenly.
• Remove and drain on paper towels.
• Essence:.
• Combine all ingredients thoroughly and store in air tight jar or container.(Yield 2/3 cup).
• Season immediately with the Essence.
• Island Hot Sauce:.
• Sweat onion, carrots and peppers till soft, about 5 minutes.
• Cover with water and vinegar.
• Simmer till carrots are very tender.
• Puree in blender and season to taste, with vinegar and salt.
• Thin, as necessary, with a bit more water.
• Serve with fritters and enjoy!

Steps:

• In a large saucepan (soup pot) over high heat, bring conch and 8 cups water to a boil. Drain and set aside.
• In a large skillet over medium high heat, melt shortening (or bacon fat). Stir in onion, celery, bell pepper, carrot and garlic and saute until browned. You may have to cook in batches depending on size of skillet. Transfer vegetable to soup pot when cooked.
• Add drained conch and 3 quarts of water to soup pot along with potatoes, tomato puree, tomato paste, oregano, basil, bay leaves and hot pepper sauce.
• Put soup pot over high heat and bring to a boil. Reduce heat and simmer for 1 1/2 hours or until conch are tender and potatoes are cooked. Discard bay leaves. Add salt and pepper to taste.

Steps:

• 1 If using fresh conch, go to step 2. If the conch are frozen, place them in a bowl with cold water to cover. Put the bowl in the refrigerator several hours or overnight, changing the water occasionally. 2 Begin cutting the conch into 1/4-inch slices. When you come to a dark tube filled with a spongy matter, pull or cut it out and discard it, as it can be gritty. There is another tube on the outside of the body that does not need to be removed. Rinse the slices well and pat them dry. 3 Pour the oil into a large saucepan. Add the garlic and crushed red pepper. Cook over medium heat until the garlic is golden, about 2 minutes. Add the tomatoes and their juice, the wine, and salt to taste. Bring to a simmer. Cook 15 minutes on low heat, stirring occasionally. 4 Add the conch and bring to a simmer. Cook, stirring occasionally, until the conch is tender and the sauce is thickened, about 30 minutes. If the sauce becomes too thick, stir in a little water. Taste for seasoning, adding more pepper, if desired. Stir in the parsley. 5 Place slices of toasted Italian bread in the bottom of 4 pasta bowls. Spoon on the conch and serve immediately. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.