Conch Rolls Recipes

Steps:

• In a large pot of boiling water, cook conch for 1 hour. Using a meat grinder, grind finely. In a large bowl, combine conch, peppers, onions, capers, chopped cilantro and lime juice. Season to taste with salt and pepper. Wrap small amounts of the conch mixture in the spring roll skins, roll, and brush on the beaten egg with a pastry brush to seal the rolls.
• Add oil to a depth of 3 inches in a large pot and heat to 375 degrees F. Carefully add the spring rolls to the hot oil and fry for 3 to 5 minutes, turning once, or until the rolls float to the surface of the oil. Drain on paper towels and serve immediately with the Orange "Sofrito" Sauce.
• To a medium saucepan, add orange juice and bring to a simmer. Add rice vinegar, sugar, and sofrito. In a small bowl, whisk cornstarch and water together and add slowly add to pan, whisking to blend. Let simmer for 2 to 3 more minutes and then remove from heat. Cover and chill in the refrigerator. Serve chilled with the spring rolls.
• In a blender, combine all ingredients and puree until smooth.

Steps:

• In a large bowl, stir together the yeast and warm water. Mix in the milk, 3/8 cup sugar, 1/3 cup melted butter, salt, egg and half of the flour. Gradually mix in the remaining flour, and 1/2 teaspoon cinnamon. Turn the dough out onto a floured counter to knead as soon as it pulls together enough.
• Knead for 6 to 8 minutes, until smooth and elastic. Place in a large greased bowl, and turn the dough to coat. Cover, and let rise in a warm place until doubled, about 1 hour.
• Make the topping while the dough rises. In a medium bowl, beat 2/3 cup sugar and 1/2 cup butter until light and fluffy. Stir in the flour until the mixture is the consistency of thick paste. Divide into two parts, and place one part in a separate bowl. Mix cinnamon into one half, and vanilla into the other half.
• When the dough is done rising, cut into 12 even-sized pieces. Shape into balls, and place on a greased cookie sheet, spacing about 3 inches apart. Divide each bowl of topping into 6 balls, and pat flat. Place circles of topping on top of the dough balls patting down lightly. Use a knife to cut grooves in the topping like a clam shell. Cover and let rise until doubled, about 45 minutes.
• Preheat the oven to 375 degrees F (190 degrees C). Bake for 20 minutes, or until lightly golden brown.

Steps:

• Mix together the conch, peppers, onion, carrot, celery and egg in a bowl. Add flour, buttermilk, baking powder, sugar, basil, garlic powder, oregano, salt and 8 ounces water. Let stand, refrigerated, for 4 hours.
• Heat oil to 325 degrees F in a deep-fryer or Dutch oven fitted with a deep-fry thermometer.
• Scoop Ping-Pong-size balls of batter and drop into the oil. Keep fritters from floating with a mesh screen. Remove after 5 minutes. Let rest for at least 2 more minutes.

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 large bowl, mix sugar, yeast, salt, cinnamon and 2 cups flour. In a small saucepan, heat milk and butter to 120° -130°. Add to dry ingredients; beat on medium speed 2 minutes. Add eggs; beat on high 2 minutes. Stir in enough remaining flour to form a stiff dough (dough will be sticky). Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour. Meanwhile, to make streusel, in a large bowl, beat butter, flour, sugar and vanilla until combined. Divide in half. Mix chocolate into 1 half; set aside. Punch down dough. Divide dough into 12 portions; form each into a 3-in. oval. Place 2 in. apart on parchment-lined baking sheets. In a small bowl, whisk egg with milk; brush over dough. Divide plain streusel into 6 portions; roll each into a 3-in. circle. Place over half the rolls. Repeat with chocolate streusel and remaining rolls. Using a sharp knife, cut through streusel on top of rolls to resemble a clamshell. Cover with kitchen towels; let rise in a warm place until almost doubled, about 30 minutes. Preheat oven to 375°. Brush rolls with remaining egg wash. Bake until tops are lightly browned, 15-20 minutes. Remove to a wire rack to cool completely.

Steps:

• Put butter and salt in a dough pan or a large bowl. Pour boiling water over the butter and salt and set aside for a few minutes to cool down a bit. Crumble the yeast into a small bowl, add 1/2 cup warm water, set aside for a few minutes to allow the yeast to proof. Add eggs to the water, butter/salt mixture and beat well. Add yeast mixture and mix in sourdough starter, if using. Stir in 5 cups flour and beat well. Add 3 more cups flour and mix as well as you can. Pour the 9th cup of flour onto a bread board or canvas. Knead until smooth. Place in a greased bowl or dough pan. Turn to grease the top of the bread. Cover and set in a warm place to rise until double.
• Preheat the oven to 350 degrees F. Punch down dough and work until smooth. Shape into rolls and place into greased pans or Dutch ovens. Let rise until double and then bake 20 to 30 minutes. This recipe will fill 12 and 14-inch Dutch ovens. I have used this recipe in camp with fine success by not allowing much of a second rise. It will also make up nice as a sweet roll by adding raisins or nuts if you have them.

Steps:

• Heat a large nonstick skillet over high heat. Add 1 tablespoon of grapeseed oil, and swirl to coat the pan. When the oil shimmers, add the garlic, ginger, and onions and saute, stirring occasionally, until soft and browned, 6 to 8 minutes. Add the thyme, paprika, and goat peppers, and stir to mix. Mix in the pork, and cook for 3 to 5 minutes, then add the soy sauce and saute for another 2 minutes. Add the peas, and rice and toss thoroughly until heated through. Adjust the seasonings with salt and pepper, and let cool.
• Arrange a sheet of the nori, shiny side down, on a rolling mat. Have a small bowl of water handy. Place the scored side of the conch on the bottom half of the nori sheet, and season with salt and pepper. Fill with the rice, and then roll. Wet the edge, and press the mat to seal. Repeat with the remaining nori, conch, and rice. Allow the maki to rest, seam side down, for 2 minutes.
• Fill a fryer or heavy medium pot 1/3 full with the oil and heat over high heat to 425 degrees. Place the flour in a medium bowl and slowly whisk in the ginger beer. Pour in enough club soda so that the mixture resembles a light pancake batter.
• Dip the rolls in the batter and fry all at once, turning as necessary, until golden, 4 to 6 minutes. Remove the rolls with a mesh spoon and drain on paper towels. Season, to taste, with the salt and pepper.
• With a sharp knife, slice each roll in 1/2. Cut 1 half straight across, and cut the other half diagonally into 2 pieces. With a spoon, drizzle the aioli onto the plates in a zigzag pattern, and arrange the rolls over, and serve.
• In a food processor, combine the peppers, garlic, and mustard, and process. With the machine running, add the oil slowly, until the mixture emulsifies. Add the oil more quickly, until the mixture is mayonnaise-like. Add the lime juice, and adjust the seasons with salt and pepper.

Steps:

• Dissolve yeast in warm water in large bowl.
• Stir in milk, sugar, butter, salt, egg and 2 cups of the flour.
• Beat until smooth.
• Stir in enough remaining flour to make dough easy to handle.
• Turn onto a lightly floured surface.
• Knead until smooth and elastic, about 5 minutes.
• Place in a large greased bowl, then turn greased side up.
• Cover and let rise in a warm place until double, about 1 1/2 hours.
• The dough is ready if it leaves an indentation when touched.
• Meanwhile, prepare Flavored Topping Dough.
• Punch dough down; divide into 12 equal pieces.
• Shape each piece into a ball; place on greased cookie sheet.
• Flavored Topping Dough.
• Beat sugar and margarine until light and fluffy.
• Stir in flour until mixture is the consistency of thick paste.
• Divide into 3 equal parts.
• Stir cinnamon into one part, vanilla extract into one part and orange peel into one part.
• Divide each part of dough into 4 equal pieces.
• Pat each piece into a 3-inch circle.
• Place 1 circle of Topping Dough on each ball of dough, shaping it down over the ball.
• Make 5 or 6 cuts across the topping, using a table knife, to form a shell pattern.
• Cover and let rise until double - about 40 minutes.
• Heat oven to 375 degrees F (190 celsius).
• Bake buns until golden brown, about 20 minutes.