From: Jim Adams
Date: Fri, 14 Dec 2001 12:51:29 -0700
Rossy Roads Conch Salad
(this also works well with octopus)
6 conch muscles, shelled[1] and cleaned thoroughly
(note: you want at least 1 conch/person...2/person is a better
estimate)
1 large red onion
3 good sized tomatoes
2 small jalapenos (or other spice of choice)
(note: horseradish is also nice substitute)
1 Red Pepper
1/2 tbl spoon olive oil.
1/2 tbl spoon red wine vinegar
5 tbl spoons fresh lemon juice
A pinch of salt.
Cut your *thoroughly* cleaned conch in 1cc cubes (more or less). Dice the
vegetables and combine everything into a large mixing bowl. Mix. Chill for
several hours. Fix an enormous pitcher of margaritas, buy a case of cold
Medalla, find a beach, and enjoy. :-)
[1] If you would like to avoid putting a hole in the shell, here's how to
get the critter out:
1. Fill a large bucket with a few inches of water.\
2. Place the shell, opening down, on the rim of the bucket. Make sure that
there are several (~5-7 inches of space between the shell and the water
below).
3. Wait for a few hours (less if it is placed outside in the hot sun).
4. Grab a long, thin sharp knife and cut out the conch as he tries to reach
the water.
5. Place the conch shell over an ant colony (they eat out all of the bits
you couldn't reach with your knife).
6. Wait a day or two.
7. Wash and clean off the shell (easier than it sounds). Use bleach. Lots
of it.
8. Give it as a gift to those visiting you from the cold north.
Note: I don't recommend this if you want fresh conch meat. And...trust me
on this...you want *fresh* conch.
© 1998-2005 Reeza.com
in association with
Ink Works
