Happy New Week, You Very Fabulous Smoked Cookies!
I eat A LOT of CONCH.
And I love it!
(Today's lunch therefore is at the end of this thread posting).
Usually I order a huge palette of conch, that comes in from Honduras, and has the lovely LARGE CONCH meat which is removed from shells like this one...
My favorite way to eat that is to eat it raw, having made "ceviche" with the chopped meat and some garlic, cilantro, tomatoes, and so it goes...(paired with black rice).
But I also will freeze a couple breasts of it, and then pan sear it or smoke it for just seconds on another day, and have that over hot amaranth or in pasta or black rice, or with a batch of freshly made Babaganoush or whatever it be...
Today however, I just got the locally available tiny conch shells, which don't yield as much meat but still serve as tasty, musky, and sexy food nonetheless!
So today, I SMOKED these guys, and they were superb!
Here's what I did...
I rinsed off the main dirt from the shells...
And put those shells directly on the smoker, (my gas mini) for 15 minutes at about 410 degrees, and with hickory chips...
then the entire snail loosens enough to be forked out pretty easily...
I clean those up, and rinse off any extra dirt, chop off the tough black covering which isn't tasty...
And I'm left with the delicious parts to chop up...
I tossed the chunks with tomato, a nuked red garnet yam (chopped), fresh chopped cilantro, and raw chopped elephant garlic...
And I sprinkled cayenne all over, and olive oil too...(steamed haricot vert added onto the plate and paired with a French Chardonnay)...
And it was WON-DER-FUL!!! A lovely, healthful, and delicious lunch indeed!
Usually, I'll put those tiny shells in the dishwasher afterward, and save in vases (as shown here from some meals back), but today's got pretty smoky and black and so I let them go.
In any event, DELICIOUS stuff!
Happy new and magnificent week!
Cheers! - Leah
I eat A LOT of CONCH.
And I love it!
(Today's lunch therefore is at the end of this thread posting).
Usually I order a huge palette of conch, that comes in from Honduras, and has the lovely LARGE CONCH meat which is removed from shells like this one...
My favorite way to eat that is to eat it raw, having made "ceviche" with the chopped meat and some garlic, cilantro, tomatoes, and so it goes...(paired with black rice).
But I also will freeze a couple breasts of it, and then pan sear it or smoke it for just seconds on another day, and have that over hot amaranth or in pasta or black rice, or with a batch of freshly made Babaganoush or whatever it be...
Today however, I just got the locally available tiny conch shells, which don't yield as much meat but still serve as tasty, musky, and sexy food nonetheless!
So today, I SMOKED these guys, and they were superb!
Here's what I did...
I rinsed off the main dirt from the shells...
And put those shells directly on the smoker, (my gas mini) for 15 minutes at about 410 degrees, and with hickory chips...
then the entire snail loosens enough to be forked out pretty easily...
I clean those up, and rinse off any extra dirt, chop off the tough black covering which isn't tasty...
And I'm left with the delicious parts to chop up...
I tossed the chunks with tomato, a nuked red garnet yam (chopped), fresh chopped cilantro, and raw chopped elephant garlic...
And I sprinkled cayenne all over, and olive oil too...(steamed haricot vert added onto the plate and paired with a French Chardonnay)...
And it was WON-DER-FUL!!! A lovely, healthful, and delicious lunch indeed!
Usually, I'll put those tiny shells in the dishwasher afterward, and save in vases (as shown here from some meals back), but today's got pretty smoky and black and so I let them go.
In any event, DELICIOUS stuff!
Happy new and magnificent week!
Cheers! - Leah
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