food The Drunken Chef

Am I drunk? Not entirely. 
But I been sipping on light beer foam all damn day.
I'm excited about the next throwdown. I haven't posted anything for a while, and I kinda need to remind myself how to do it. 
 
Conch salad. Conch, jalapeno, onion, cucumber, tomato, lime juice. Let it marinate a bit. 
Usually I use habanero instead of jalapeño, but my wife is acting like a girl.
 
For a touch of class, serve it in a Busch Light can. 
 
26470378195_c10231d613_k.jpg
 
frydad4 said:
Am I drunk? Not entirely. 
But I been sipping on light beer foam all damn day.
I'm excited about the next throwdown. I haven't posted anything for a while, and I kinda need to remind myself how to do it. 
 
Conch salad. Conch, jalapeno, onion, cucumber, tomato, lime juice. Let it marinate a bit. 
Usually I use habanero instead of jalapeño, but my wife is acting like a girl.
 
For a touch of class, serve it in a Busch Light can. 
 
26470378195_c10231d613_k.jpg
Click to expand...
 
where do you get your conch ?
 
salsalady said:
Its basically a ceviche? No mention of cooking, but I hate to AssUme...


Really jealous of your access to great seafood like conch and manatee.
Click to expand...
 
Most conch that I have seen comes already cooked and tenderized SL.  :)
 
salsalady said:
Its basically a ceviche? No mention of cooking, but I hate to AssUme...
Really jealous of your access to great seafood like conch and manatee.
Click to expand...
 
In Miami they sell it raw and whole. 
It is always previously frozen from the Bahamas and/or elsewhere in the Caribbean because it is illegal to harvest in the US. 
The fish market has a tenderizer that they run the conch through when you buy it. 
I tell the guy what I'm making, and he decides how many times to run it through. 
It's similar to the machine they run tough beef through to make cube steak. 
 
It's a lot like ceviche. It's raw. "Cooked" by the citrus juice.
Most people keep conch salad very simple. Conch, hot pepper (jalapeno and/or habanero), onion, tomato, cucumber, salt, lime juice. That's it. 
And it tastes even better the next day!
 
Conch is expensive, like $14/lb, but we only use like 3/4 lb to make a batch of salad that satisfies the wife and I for a sunset happy hour, plus the other ingredients. 
 
Good stuff! Give it a shot if you can!
 
SmokenFire said:
 
Most conch that I have seen comes already cooked and tenderized SL.   :)
Click to expand...
 
or marinated in hwhisky?   
 
:lol:
 
frydad4 said:
 
In Miami they sell it raw and whole. 
It is always previously frozen from the Bahamas and/or elsewhere in the Caribbean because it is illegal to harvest in the US. 
The fish market has a tenderizer that they run the conch through when you buy it. 
I tell the guy what I'm making, and he decides how many times to run it through. 
It's similar to the machine they run tough beef through to make cube steak. 
 
It's a lot like ceviche. It's raw. "Cooked" by the citrus juice.
Most people keep conch salad very simple. Conch, hot pepper (jalapeno and/or habanero), onion, tomato, cucumber, salt, lime juice. That's it. 
And it tastes even better the next day!
 
Conch is expensive, like $14/lb, but we only use like 3/4 lb to make a batch of salad that satisfies the wife and I for a sunset happy hour, plus the other ingredients. 
 
Good stuff! Give it a shot if you can!
Click to expand...
Thanks for the info, but that is ammo for the enemy.  So to speak....
 
 
so FRESh Sheepie Hollow oysters would trump a frozen conch?
 
 
 
And just so y'all know ....there's NO WAY IN HAEL  I'm doing oysters of any origin!
Back-in-the-day, when working at the local Axelson's Cafe, one of the jobs was to cut up 5 quarts of Blau's oysters for oyster stew on Wednesdays.  Hated that task...
But I seriously really do want to eat a conch fritter....at Alabamajack's Shack....or that other bar which is clothing optional  (dunno the name, but my BIL was there a few months ago.  bucket list.  it's all good~)
 
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