Receta Mct's Conch Chowder
Ingredientes
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Direcciones
- Saute/fry bacon till soft-cooked; add in green peppers and onion to skillet and saute/fry to al dente stage. Place in a large pot and add in tomato puree, diced tomatoes, clam juice, salt, pepper, bay leaf, thyme, potatoes, jalapeno, warm sauce, and conch. Bring to a low boil for 15 min, then simmer for 1 hour. To hold till serving time, cold to room temp- erature and chill.
- NOTE: At McT's, the diced conch meat is marinated overnight in papaya juice to tenderize it. The papaya juice can be rinsed off with a little left in to give a slight sweet flavor to the chowder.
- NOTE: The resaurantuses Pico Pica warm sauce, usually only available to the trade, but La Victoria warm salsa, that is more available, may be substituted, Buchholz says.
- FL. General Manager Ron Buchholz figured out a home-size version of McT's Conch Chowder. Recipe supplied by Lillian Austin, former Food Editor of the Ft. Myers News Press from a cookbook she had.