Difference between revisions of "Conch In Creole Sauce"
RealRecipes (talk | contribs) m (Text replace - "Category:Haitian Meat Dishes" to "Category:Haitian cuisine Category:Meat Recipes") |
RealRecipes (talk | contribs) m (Text replace - "Directions" to "Procedures") |
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* 1/4 c. unsalted, [[butter|sweet butter]] | * 1/4 c. unsalted, [[butter|sweet butter]] | ||
| − | == | + | == Procedures == |
# Pound [[Conch]] 1/8" thick with mallet; cut into 11/2" squares. Place [[Conch]] in medium bowl; squeeze [[limes]] over [[Conch]]. Add rinds and [[water]] to cover. Refrigerate covered 1 to 11/2 hours. Drain; discard rinds. | # Pound [[Conch]] 1/8" thick with mallet; cut into 11/2" squares. Place [[Conch]] in medium bowl; squeeze [[limes]] over [[Conch]]. Add rinds and [[water]] to cover. Refrigerate covered 1 to 11/2 hours. Drain; discard rinds. | ||
# Sauté [[Onion]], [[garlic]] and shallots in [[butter]] in Dutch oven until soft but not brown, about 5 minutes. Stir in [[tomato]], [[water]], [[tomato]] paste, [[thyme]], [[chili powder]] and [[Conch]]. Heat over medium heat to boiling; reduce heat to low. Simmer partially covered, stirring occasionally, until [[Conch]] is fork tender, 45–50 minutes. Season to taste with [[salt]] and [[pepper]]. | # Sauté [[Onion]], [[garlic]] and shallots in [[butter]] in Dutch oven until soft but not brown, about 5 minutes. Stir in [[tomato]], [[water]], [[tomato]] paste, [[thyme]], [[chili powder]] and [[Conch]]. Heat over medium heat to boiling; reduce heat to low. Simmer partially covered, stirring occasionally, until [[Conch]] is fork tender, 45–50 minutes. Season to taste with [[salt]] and [[pepper]]. | ||
Latest revision as of 11:22, 15 July 2012
Description
Ingredients
- 1 1/2 lb. shelled Conch, cleaned, skinned
- 1 med. Onion, halved, sliced
- 2 limes, halved
- 3/4 c. water
- 3 Tbs. tomato paste
- 1/8 tsp. chili powder
- 11/2 tsp. minced shallots
- salt, pepper to taste
- 1 tomato, peeled, seeded, chopped
- 11/2 tsp. minced fresh thyme or 1/2 tsp. dried thyme
- 3 cloves garlic, minced
- hot cooked rice
- 1/4 c. unsalted, sweet butter
Procedures
- Pound Conch 1/8" thick with mallet; cut into 11/2" squares. Place Conch in medium bowl; squeeze limes over Conch. Add rinds and water to cover. Refrigerate covered 1 to 11/2 hours. Drain; discard rinds.
- Sauté Onion, garlic and shallots in butter in Dutch oven until soft but not brown, about 5 minutes. Stir in tomato, water, tomato paste, thyme, chili powder and Conch. Heat over medium heat to boiling; reduce heat to low. Simmer partially covered, stirring occasionally, until Conch is fork tender, 45–50 minutes. Season to taste with salt and pepper.
Serve over cooked rice.
