In the vibrant coastal regions of the Caribbean, a delectable dish known as Goldie's Conch Salad tantalizes taste buds with its harmonious blend of fresh flavors and textures. This culinary gem, deeply rooted in Bahamian cuisine, is a symphony of succulent conch, crisp vegetables, and a tangy citrus dressing that awakens the senses. Join us on a culinary journey as we unravel the secrets behind this beloved salad, exploring three distinct recipes that capture its essence while offering unique variations to suit every palate. From the classic Bahamian Conch Salad, bursting with bold flavors and a hint of spice, to the refreshing Conch Salad with Mango, adding a touch of tropical sweetness, and the zesty Conch Salad with Grapefruit, offering a tangy twist, these recipes promise an explosion of taste that will transport you to the sun-kissed shores of the Caribbean.
Check out the recipes below so you can choose the best recipe for yourself!
GOLDIE'S CONCH SALAD
This delicious conch salad recipe is courtesy of Richie Evans from Goldie's King of Conchs.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 8
Steps:
- Place bell pepper, onion, tomatoes, and conch on a large cutting board; add scotch bonnet pepper as desired. Mix salad together using your hands.
- Divide salad evenly between two plates and drizzle over lime and orange juice; serve immediately.
CONCH SALAD
My twist on a favorite Bahamian-style dish, served cold.
Provided by Carl B
Categories Salad Seafood Salad Recipes
Time 3h20m
Yield 8
Number Of Ingredients 12
Steps:
- Tenderize conch with a meat mallet. Dice into bite-sized chunks. Soak conch in 1 cup lemon juice for at least 2 hours, preferably overnight.
- Drain off lemon juice and place conch in a bowl. Add tomatoes, onion, green pepper, cucumber, seasoning blend, and seasoned salt; mix thoroughly.
- Transfer conch mixture to a container. Add remaining 1/4 cup lemon juice, tomato juice, and lime juice; mix well. Stir in vinegar and hot sauce. Refrigerate until flavors combine, about 1 hour. Serve cold.
Nutrition Facts : Calories 111.2 calories, Carbohydrate 13.5 g, Cholesterol 36.9 mg, Fat 0.3 g, Fiber 1.1 g, Protein 14.6 g, Sodium 319.5 mg, Sugar 4.6 g
GOLDIES
Provided by Sarah Magid
Categories Chocolate Dessert Bake Kid-Friendly Shower Organic Small Plates
Yield Makes 16
Number Of Ingredients 5
Steps:
- Preheat the oven to 350°F. Spray 2 éclair pans with organic cooking spray and dust them with cocoa powder; set aside. Fit a small pastry bag with a size-12 tip and set aside.
- Using a ladle, fill each prepared éclair mold two-thirds full with cake batter. Bake for exactly 18 minutes. A cake tester should come out clean.
- Let the cake sit in the pans for 5 to 10 minutes. Then hold each pan upside down and gently coax the Goldies out. Place them upside down on a wire rack and allow to cool completely.
- Once they have cooled, use a serrated knife to trim off the domed excess cake on the bottom of each Goldie. Eat the scraps as a reward for your hard work, but be careful: they're addictive!
- Fill the pastry bag with buttercream . One at a time, turn the cakes over and starting at one end, insert the piping tip almost an inch deep and insert a bit of cream. Do this every 1/2 inch. You should end up with 3 or 4 holes in the bottom of each Goldie where you've inserted the buttercream. (My motto is "A bite of cream in every bite!") When all the Goldies are filled, cover them with plastic wrap and chill in the refrigerator for at least 15 minutes.
- While the Goldies are chilling, prepare theMelted Chocolate Ganache . As it cools, set up a work area by covering a baking sheet with parchment paper.
- One at a time, with the rounded side facing down, dip the Goldies halfway into the ganache. Flip them over and place them upright on the parchment paper. Use a small spatula to spread the chocolate over all sides of the Goldies except the bottom. Once they are coated, return the Goldies to the refrigerator to allow the coating to set, about 20 minutes.
- Place the Goldies on a serving tray or in individual éclair wrappers. Using a 1-inch brush, lightly brush gold metallic powder on top of the Goldies, going back and forth to ensure they're covered completely in gold.
- to decorate
- Besides dusting the ganache with metallic powder, you can simply drizzle melted white chocolate on top of the dark ganache for contrast; or after coating the Goldies with the ganache, freeze them for 10 minutes and then dip them halfway in warm melted white chocolate-a twist on the black and white cookie.
CONCH SALAD, MAN!
Chef Norman Van Aken's Key West-inspired recipe for conch salad made with finely diced conch, tomatoes, red onions, Scotch bonnets, bell peppers, celery, citrus juices and herbs.
Provided by Norman Van Aken
Categories Salad Shellfish Vegetable Appetizer Dinner Seafood Bell Pepper Jalapeño Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 4 as an appetizer
Number Of Ingredients 14
Steps:
- Combine all of the ingredients except the tomato and avocado in a large bowl. Stir and refrigerate for at least 2 hours to allow the flavors to develop.
- To serve, fold in the tomato and avocado. Transfer to 4 chilled glasses or serving bowls.
Tips:
- Use the freshest conch possible for the best flavor.
- If you can't find conch, you can substitute shrimp or lobster.
- Be sure to clean the conch thoroughly before using it.
- You can adjust the amount of lime juice and hot pepper sauce to your taste.
- Serve the conch salad immediately or chill it for later.
Conclusion:
Conch salad is a refreshing and flavorful dish that is perfect for a summer meal. It is easy to make and can be tailored to your own taste preferences. Whether you are a fan of conch or not, you are sure to enjoy this delicious salad.
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