by Ghost Night
She smiled, and slipped from the bar stool.
She turned into his arms. “I don’t need to think much at all anymore, Sean O’Hara. I know. I know that I love you.”
“I know…that I love you,” he said.
And they left the bar, and went home, and made good on their words to each other.
Author’s Note
Key West is known as the Conch Republic; those born there are known as Conchs and those who have been there for more than seven years are known as Fresh water Conchs.
Naturally, in Key West, you’re going to come upon many conch offerings. The Bahamians and the Keys’ people tend to believe they’ve both created the same recipes, but you’ll find subtle flavor variations wherever you go.
But when in Rome—or the Conch Republic—it’s great to try the local dishes. And conch chowder and conch fritters—two very popular uses for the shellfish—can be absolutely delicious.
One thing to remember—conch meat can be tough and rubbery. In any recipe, it’s best to bring a heavy-duty meat mallet, and be ready for dicing and grinding!
These recipes may not be low-cal—but if you’ve been imbibing a few of the local drink choices, you won’t care too much!
Key West Conch Chowder
(8 servings)
Ingredients:
2 cups fresh or frozen conch meat, well ground or chopped
4 cups potatoes, peeled and diced
2 quarts water
4 cups diced lean pork meat (bacon may be substituted)
1 cup fresh or canned tomatoes, diced
2 small onions, chopped fine
2 cloves garlic, chopped fine
1 green pepper, chopped fine
Salt and pepper to taste
2 tablespoons olive oil
2 tablespoons butter
Directions:
Place conch in half olive oil, half butter, and heat on low heat; do not brown, just allow to heat. Add potatoes and water and bring to a boil; reduce heat. In a separate pan, sauté lean pork (bacon) and tomatoes, peppers, onions and garlic until tender. Add to the conch mixture and allow to cook thirty to forty-five minutes, covered, until a creamy texture is reached and conch is tender. Add salt and pepper to taste—and enjoy!
Key West Conch Fritters
Ingredients:
3 cups flour
1 tablespoon baking powder
1 1/2 cups pounded and diced conch
1 clove garlic
1/8 cup minced onion
1/8 cup finely diced red bell pepper
1/8 cup finely diced green bell pepper
2 tablespoons finely chopped parsley
4 eggs (or substitute such as Eggbeaters)
Salt and pepper to taste
(For a spicy Bahamian version, add 1 tablespoon finely chopped jalapeño pepper and a dash of cayenne pepper or a touch of hot sauce.)
Directions:
Sift the flour and baking powder together, mix other ingredients with eggs, then blend together. Season as desired. (Mild, or with a kick!) Form fritters, and deep-fry in vegetable oil until crispy and golden-brown. Great when served with a Key lime mayonnaise. Add some cayenne to the mayonnaise for those who love more spice.
ISBN: 978-1-4268-6398-1
GHOST NIGHT
Copyright © 2010 by Heather Graham Pozzessere.
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