Moin ....

wie wenn ich nicht (fast) jeden Tag am Herd stehen würde, NEIN auch hier darf ich nach langer Zeit mal wieder
köstliches servieren.

NEEEE ich war nie dort auf Turks und Caicos, dennoch habe ich Freunde die mir (wie fast immer) behilflich sind.

Daher heute einen dicken an Fernando. Eigentlich Spanier, geboren in LA und aufgewachsen in Rio de Janeiro.

Sicherlich habt ihr aber erst einmal Durst, mir ging´s gestern Abend nach der Landung so. Alleine für den Approach 65 Minuten...

Green Flash Pina Colada                                                                                                    GreenFlashDrink2.jpg

Equipment

• Ice Bucket
• Scales

Ingredients

• 1.5 oz. Dark rum
• 0.75 oz. Blue curaçao
• 0.75 oz. Amaretto Di Saronno®
• 2 oz. Pineapple juice
• 2 oz. Orange juice

Instructions

• Shake well with ice, garnish with pineapple wedge, cherry, and float of rum. From Debi Crismond, Casa Marina, Key West FL

Conch Fritters                                                                           conch-fritters1-scaled.jpg

INGREDIENTS:

• 1 pound fresh conch
• ½ scotch bonnet (habanero), or jalapeno
• ½ cup Spanish onion minced
• 1 stalk celery
• ½ green bell pepper minced
• ½ red bell pepper minced
• 2 large eggs
• 1 teaspoon fresh thyme
• 1 ½ cup all purpose flour
• ¾ teaspoon baking powder
• ½ teaspoon curry powder
• ¾ teaspoon salt
• ¼ teaspoon fresh cracked black pepper
• ½ cup club soda
• ½ cup beer (make it a good one)

LouAna Peanut Oil for frying ~ 6 cups

For the Key Lime Aioli

• ½ teaspoon lime zest
• 1 cup mayonnaise
• 2 tablespoons key lime juice or fresh lime juice from a Persian lime
• ½ teaspoon salt
• 1-2 teaspoons favorite hot sauce (optional) I used Crystal

Garnishes (optional)

• fresh cilantro chopped
• 1 lime cut into wedges
• favorite hot sauce as desired

DIRECTIONS:

Make The Batter

• Place the conch on a cutting board or other tough work surface. Use the rough side of a meat mallet to pound the conch to about 1/4″ thickness. Use a very sharp chef’s knife to mince the conch meat <1/4″ dice. Transfer the conch to the bowl of a food processor. Pulse quickly 10-15 times to chop the conch a little finer. Transfer the chopped conch to a large mixing bowl.
• Add the scotch bonnet pepper to the bowl of the food processor. (Be careful – the scotch bonnet is an extremely hot pepper. You don’t want to handle it with bare hands once it’s been cut — and don’t touch your hand to your eyes or face if you do). Divide the celery in half and add one half to the scotch bonnet pepper. Pulse several times until the celery and scotch bonnet are finely minced. Transfer the pepper and celery to the conch.
• Mince the remaining half of the celery and add it to the conch along with the onions, bell peppers, eggs and thyme. Stir to combine. Set aside.
• In a medium bowl whisk together the flour, baking powder, curry powder, salt and pepper.
• Add the flour mixture to the conch and stir until well combined. Add the beer and club soda and stir until combined and mixture is thick and unctuous.

Make The Aioli

• Combine the mayonnaise, lime zest, lime juice, salt and hot sauce in a small bowl. Whisk to combine and refrigerate.

Fry The Fritters

• Heat the LouAna Peanut oil in an electric deep fryer to 350°. Use a .05 ounce scoop to portion the batter (I used a cookie scoop). Gently drop the batter into the hot oil from just above the surface so it doesn’t splash. Don’t crowd the fryer, otherwise it will affect the oil’s temperature. I fried about 7 fritters at a time. When you add the fritters to the oil, they will sink to the bottom of the skillet, then float. Cook the fritters for 4-5 minutes, turning occasionally, until golden brown. Use a slotted spoon or spider to transfer the fritters to a paper lined baking sheet.
• Continue working in batches to fry the remaining fritters.

Serve:

• Arrange the fritters in a basket or on a platter with the aioli and extra hot sauce on the side. Sprinkle with chopped cilantro and tuck lime wedges in and around the fritters. Enjoy with a cold beer!

Coconut Conch Chowder coconut-conch-chowder-recipe.png

Ingredients

• 1lbconch meat
• ¼cupmargarine,divided
• 2green onions,chopped
• 1carrot,diced
• 1celery stalk,diced
• 1small sweet potato,peeled and diced
• 1small red bell pepper,diced
• ½cupcorn kernels,fresh
• 2tbspall-purpose flour
• 4cupshalf and half
• 14ozcoconut milk,(1 can), unsweetened
• 2cupsfish stock
• 1½tbspginger root,fresh, grated
• salt and pepper,to taste
• 1½tsphot sauce
• 1bunchcilantro,fresh, chopped

Instructions

1. Place conch meat in a pot with enough water to cover, and bring to a boil. Cook 15 minutes. Drain, and finely chop in a food processor.

2. Melt 2 tablespoons of margarine in a skillet over medium heat, and mix in the green onions, carrot, celery, sweet potato, red pepper, and corn. Cook and stir 5 minutes.

3. Melt remaining margarine in a large pot, and whisk in the flour to create a roux. Pour in the half and half, coconut milk, and fish stock. Mix in the ginger, and season with salt and pepper. Stir the conch and vegetables into the pot. Bring to a boil, reduce heat to low, and simmer 15 minutes.

4. Mix in the hot sauce and cilantro. Continue cooking 15 minutes, or to desired consistency.

5. Serve and enjoy.

Und das Bier, das ihr immer wollt,.... holt ihr euch aus eurem Kühlschrank