Conch In Hot Sauce Recipes

SCOTCH BONNET HOT SAUCE

Steps:

• In a large sauce pan over medium-high heat, combine oil, peppers, garlic, onion, and salt; cook for 5 minutes, stirring frequently.
• Pour in water, and cook for 20 minutes, or until the ingredients are soft. Stir frequently. Remove from heat, and allow mixture to cool to room temperature.
• Transfer the mixture to a blender, and puree until smooth. Pour in vinegar and sugar; blend until mixed. Keep refrigerated .

CARIBBEAN CONCH FRITTERS WITH ISLAND ' HOT' SAUCE

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!

10 BEST WAYS TO COOK WITH CONCH MEAT

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a delicious conch recipe in 30 minutes or less!

CRISPY PAN FRIED BAHAMIAN CRACKED CONCH WITH CITRUS SAUCE

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.

BAHAMIAN CONCH CHOWDER

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.

CONCH FRITTERS WITH COCONUT-LIME-CURRY DIPPING SAUCE

Steps:

• ONE DAY AHEAD:
• Place bell peppers, onions, and conch in a food processor; pulse until finely chopped.
• Add celery salt, salt, hot sauce, and eggs. Pulse until smooth.
• Add baking mix (Bisquick), 1/2 cup at a time, pulsing until smooth and well mixed.
• Add black pepper to taste.
• Transfer to a covered container and refrigerate overnight.
• FOR THE SAUCE:.
• Place key lime juice, cream of coconut, curry powder, cayenne pepper and salt in a small bowl. Whisk to combine.
• Add scallions and stir with a spoon to combine. Cover and refrigerate until needed.
• FRY THE FRITTERS:.
• Place oil in a deep fryer to manufacturer's recommended level and preheat to 375°F Using a small ice-cream type scoop, drop balls of conch fritter batter into hot oil.
• Work in small batches; do not crowd fryer. When fritters are golden brown on all sides, remove with tongs and drain on paper toweling.
• Sprinkle hot fritters with finely chopped fresh parsley if using.
• Place dipping sauce in a small bowl in the middle of a serving platter. Surround with conch fritters and enjoy!
• SERVINGS: 1 serving = 3 to 4 fritters.
• SUBSTITUTION: You can substitute fresh Persian lime juice if you don't have fresh key lime juice, but FRESH juice is essential in this recipe.

CONCH IN HOT SAUCE

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.