The Crunkest Conch in Town
Of all the unexpected substances that have passed through the Scene's breakroom—usually en route to the dumpster—none was a more pleasant surprise than promotion empress Inga Baekkelund's gift of freshly made conch salad. The conch had come straight from Florida and was unusually tender, even after a nice long soak in lime juice; the yellow pepper and cucumber gave it a cool summery crunch. We asked Inga for the recipe, so conch yourself out:
This is my friend Dan’s recipe, as best I can remember it.
In a big bowl:
2 parts chopped conch
2 parts diced tomato
1 part chopped red, yellow and green bell pepper
1 part chopped onion
You can also add peeled and chopped cucumber and/or chopped celery if you like. I think it is great with the cukes added in.
In a separate small bowl (or even better, a Tupperware container with a lid), squeeze:
Equal parts fresh lemon and lime juice (about 1-2 cups).Drop 2 whole Scotch Bonnet peppers into the lime and lemon juice mixture. Swirl around and let sit or put the lid on the Tupperware and shake. The longer you let the Scotch Bonnets sit in the acid mixture, the hotter it will get. Once the mixture reaches your desired level of hotness, remove the Scotch Bonnets and pour the citrus juice over the conch salad.
Salt and pepper, toss the whole thing a few times, and serve immediately.
Enjoy!
Is it good? I think the picture speaks for itself.
Comments
Is that dude the King of Conch?
Posted 07/02/2008 at 05:02:01 PMI'll raise my red lantern to that.
Posted 07/02/2008 at 05:04:37 PMIs that dude the King of Conch?
There is none higher. Sucker MC's should call him "sire."
Posted 07/02/2008 at 05:04:59 PMCarrington!
i have lost my taste for conch altogether!
thanks!
:-)
impressed by your presence on the web...
check out my blog,
Posted 07/03/2008 at 10:54:48 AMif you're interested.
i'd love to get together one day and see your boys!
warmly,
Waller
Here are more updates from my friend Dan, since I was right in my assumption I probably would not remember everything correctly:
"Make sure you slice the scotch bonnet's and add seeds and all.(you could use jalapeno in a pinch)
In the islands they season with garlic salt only.
Also I use sweet onions. like Vidalia, or Wala Wala.
And remember the longer it marinates in the lime juice the tougher the Conch becomes."
I love conch salad sooo much, I suggest you forego your typical 4th of July BBQ and have a conch salad party instead. So make like the Bahamians, invite some friends, slip on your swimsuit, and take all the ingredients into your backyard.
No counter space? Just lay a piece of wood over two chairbacks for an impromptu countertop. Then crack open a beer before you chop and mix all the deliciousness together to serve to your friends under the beautiful sunshine. Afterwards, you can just hose everything down, including your conch/lime/tomato juice soaked self, and call it a day.
P.S. I have been informed, I believe by the wonderful Mr. Ridley himself, that Whole Foods carries scotch bonnets. Does anyone know if they carry conch?
Happy 4th!
Posted 07/03/2008 at 02:33:01 PMForgive my ignorance, but, is that Mr. Pink?
Posted 07/07/2008 at 09:59:31 AMNope.
Posted 07/07/2008 at 11:02:17 AMMr. Pink is bug-eyed and wears a neat black suit, with a skinny tie. He also does not believe in tipping waitresses.
Posted 07/07/2008 at 04:03:59 PMwhere can you get conch in nashville? or where can you order it from? what's the price range?
Posted 08/03/2008 at 04:24:05 PM