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| Tags: avocado, conch, salad |
| The Kitchen - off the Outback Terrace Bar Discuss, Conch and Avocado Salad at The Outback Terrace Bar forum; 2 conchs 2 avocados 1 medium onions 1/2 bell pepper ... |
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#1
02-04-2007, 04:55 PM
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Conch and Avocado Salad
2 conchs
2 avocados 1 medium onions 1/2 bell pepper 3 key limes for juice (bottled key lime juice will work) 1 clove gharlic 1tsp. parsley 1/2 tsp. oregano 1/2 cup olive oil 1 T. vinegar 1tsp. salt 1/2 tsp. curry powder pepper to taste old sour to tase Dice up conch. Dice onion, and bell pepper very fine. Place in bowl. Cover with oil, lime juice, vinegar, garlic, parsley, oregano, salt, pepper, curry powder, and old sour. Mix well and place in refrigerator for 1 to 4 days (the longer the better; the lime juice cooks the conch over time making it very tender). When ready to serve heap into the 2 halved avocados and serve very cold as appetizer or salad.
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Aaron “... Me? I’m not off for anywhere at all. Sometimes I wander out of beaten ways Half looking for the orchid Calypso.”]Robert Frost       |
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#2
02-04-2007, 05:02 PM
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a very exotic dish!
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Fren  Orchidacea are the largest and most diverse of the Angiospermae, and includes 800 genera and 30 000 species |
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#4
02-04-2007, 05:13 PM
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They use old sour in certain drinks, and in some recipes. I am not sure what is in it, but it is deffinently sour!
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Aaron “... Me? I’m not off for anywhere at all. Sometimes I wander out of beaten ways Half looking for the orchid Calypso.”]Robert Frost |
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#5
02-04-2007, 09:12 PM
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Aaron, where do you get conch and do you pound it for this dish?
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Life's a journey, not a destination. Enjoy every day. |
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#6
02-04-2007, 10:17 PM
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From china town and asian supermarkets. I see live ones sometimes
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Fren Orchidacea are the largest and most diverse of the Angiospermae, and includes 800 genera and 30 000 species |
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#7
02-05-2007, 06:43 AM
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I get my conch in Islamorada. I am not sure if they have a web site, but we just call them place an order and it is here next day. I don't pound the conch. The best thing to do is to just dice it up, and let it sit in the frige for 4 days. The citric acid from the lime juice actually cooks the conch, and it becomes more tender then a filet mingon!
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Aaron “... Me? I’m not off for anywhere at all. Sometimes I wander out of beaten ways Half looking for the orchid Calypso.”]Robert Frost |
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