Esta es una exhibición prevé de cómo se va ver la receta de 'Mct's Conch Chowder' imprimido.

Receta Mct's Conch Chowder
by Global Cookbook

Mct's Conch Chowder
Calificación: 0/5
Avg. 0/5 0 votos
 
  Raciónes: 4

Ingredientes

  • 2 lrg Onions, diced
  • 1 x Bell pepper, diced
  • 2 lrg Potatoes, peeled & cubed
  • 6 ounce Bacon, cut in 1/4" dice
  • 1 x 15 ounce. can tomato puree
  • 1 x 8 ounce. bottle clam juice
  • 1 x 8 ounce. can diced tomatoes in Juice
  • 2 lb Conch or possibly clams, diced (see Note)
  • 1 Tbsp. Salt
  • 1 Tbsp. Thyme, use fresh if Available
  • 2 tsp Black pepper
  • 1 x Bay leaf, crushed
  • 2 ounce Warm sauce or possibly salsa (see Note)
  • 1 x Jalapeno pepper, finely Diced

Direcciones

  1. 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.
  2. 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.
  3. 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.
  4. 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.