Difference between revisions of "Pickled Conch"
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RealRecipes (talk | contribs) m (Text replace - "Directions" to "Procedures") |
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* 1/2 c.reserved [[Conch]] broth | * 1/2 c.reserved [[Conch]] broth | ||
| − | == | + | == Procedures == |
# Pound the [[Conch]] well with a wooden mallet. In a heavy sauce pan, bring several cups of salted [[water]] to a brisk boil. Drop the [[Conch]] into the boiling [[water]] and cook only a few minutes. The [[Conch]] becomes tough and loses its succulence if overcooked. Drain well and cut the [[Conch]] into bite size pieces. | # Pound the [[Conch]] well with a wooden mallet. In a heavy sauce pan, bring several cups of salted [[water]] to a brisk boil. Drop the [[Conch]] into the boiling [[water]] and cook only a few minutes. The [[Conch]] becomes tough and loses its succulence if overcooked. Drain well and cut the [[Conch]] into bite size pieces. | ||
# Combine the rest of the ingredients to make a marinade for the [[Conch]]. Cover the [[Conch]] with marinade and refrigerate for twenty-four hours. If a spicier dish is desired, increase number of [[chile pepper|hot peppers]] to taste. | # Combine the rest of the ingredients to make a marinade for the [[Conch]]. Cover the [[Conch]] with marinade and refrigerate for twenty-four hours. If a spicier dish is desired, increase number of [[chile pepper|hot peppers]] to taste. | ||
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[[Category:Conch Recipes]] | [[Category:Conch Recipes]] | ||
[[Category:Haitian cuisine]] | [[Category:Haitian cuisine]] | ||
| − | [[Category: | + | [[Category:Appetizer Recipes]] |
Latest revision as of 20:00, 13 July 2012
Description
Ingredients
- 1 lb.conch, cleaned and peeled
- 2hot peppers in small pieces
- 2 c.white vinegar
- 2onions, sliced
- 3cloves garlic, crushed
- 12cloves
- 1 tsp.allspice
- 1/2 c.reserved Conch broth
Procedures
- Pound the Conch well with a wooden mallet. In a heavy sauce pan, bring several cups of salted water to a brisk boil. Drop the Conch into the boiling water and cook only a few minutes. The Conch becomes tough and loses its succulence if overcooked. Drain well and cut the Conch into bite size pieces.
- Combine the rest of the ingredients to make a marinade for the Conch. Cover the Conch with marinade and refrigerate for twenty-four hours. If a spicier dish is desired, increase number of hot peppers to taste.
- Serve with crackers.
