{"id":5602,"date":"2020-01-06T10:50:35","date_gmt":"2020-01-06T16:50:35","guid":{"rendered":"http:\/\/www.premiercustomtravel.com\/blog1\/?p=5602"},"modified":"2020-01-06T10:50:56","modified_gmt":"2020-01-06T16:50:56","slug":"recipe-kicked-up-conch-fritters","status":"publish","type":"post","link":"https:\/\/www.premiercustomtravel.com\/blog1\/?p=5602","title":{"rendered":"Recipe: &#8220;Kicked Up&#8221; Conch Fritters"},"content":{"rendered":"\n<figure class=\"wp-block-image\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"363\" src=\"https:\/\/www.premiercustomtravel.com\/blog1\/wp-content\/uploads\/2020\/01\/Screen-Shot-2020-01-06-at-10.46.19-AM-1024x363.png\" alt=\"\" class=\"wp-image-5603\" srcset=\"https:\/\/www.premiercustomtravel.com\/blog1\/wp-content\/uploads\/2020\/01\/Screen-Shot-2020-01-06-at-10.46.19-AM-1024x363.png 1024w, https:\/\/www.premiercustomtravel.com\/blog1\/wp-content\/uploads\/2020\/01\/Screen-Shot-2020-01-06-at-10.46.19-AM-300x106.png 300w, https:\/\/www.premiercustomtravel.com\/blog1\/wp-content\/uploads\/2020\/01\/Screen-Shot-2020-01-06-at-10.46.19-AM-768x272.png 768w, https:\/\/www.premiercustomtravel.com\/blog1\/wp-content\/uploads\/2020\/01\/Screen-Shot-2020-01-06-at-10.46.19-AM.png 1195w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">We love sharing recipes from our travel suppliers, and today we take you to the galleys of <a href=\"https:\/\/www.premiercustomtravel.com\/carnival\">Carnival Cruise Line<\/a>. Each night, their menu features something called &#8220;Rare Finds&#8221; &#8212; it is food you may have heard of but never tried. This recipe is one of those featured appetizers.<\/p>\n\n\n\n<!--more-->\n\n\n\n<p class=\"wp-block-paragraph\">Swap the beautiful shell for an outside that&#8217;s fried golden brown, hush-puppy-style, and you&#8217;ve got a Montego Bay, Jamaica delicacy that&#8217;s perfect on vacation&#8230; and pretty close at home tonight.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">INGREDIENTS:<br><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">MMM, CONCH FRITTERS \u2014 ENOUGH SAID. HERE\u2019S WHAT GOES IN:<\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>2 lbs whole conch<\/li><li>2 oz red onions<\/li><li>\u00bc lbs medium green peppers<\/li><li>\u00bc lb medium red peppers<\/li><li>\u00bd lb fresh scotch bonnet peppers<\/li><li>4 oz cilantro<\/li><li>\u00bc oz oregano<\/li><li>1\u00bd tsp thyme<\/li><li>1 lemon<\/li><li>1 lime<\/li><\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">THIS IS WHAT YOU\u2019LL NEED FOR THE GARNISH:<\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>3 lbs plantains<\/li><li>2 oz cilantro<\/li><li>\u00bd lb leeks<\/li><\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">YOU\u2019VE GOTTA MAKE A CHOUX PASTE! (AND YOU\u2019VE GOTTA PRONOUNCE IT LIKE \u201cSHOE.\u201d) HERE\u2019S HOW:<\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>8 oz water<\/li><li>3 oz gruyere cheese<\/li><li>2 oz butter<\/li><li>4 oz flour<\/li><li>cayenne pepper to taste<\/li><li>salt to taste<\/li><\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">DON\u2019T FORGET PICKAPEPPA SAUCE! YOU CAN BUY SOME IN A BOTTLE, OR MAKE YOUR OWN WITH THIS:<\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>1 medium tomato<\/li><li>1 medium yellow onion<\/li><li>1 clove of garlic<\/li><li>1 sprig of fresh thyme<\/li><li>2 cup dark raisin<\/li><li>\u00bd cup tomato paste<\/li><li>\u00bc cup ketchup<\/li><li>\u00bd cup Worcestershire sauce<\/li><li>1 cup mango pulp<\/li><li>\u00bc cup tamarind pulp<\/li><li>\u00bd cup rice wine vinegar<\/li><li>\u00bd half cup ginger juice (from pickle ginger)<\/li><li>2 scotch bonnet chili peppers<\/li><li>\u00bd tsp clove powder<\/li><li>\u00bd quart mineral water<\/li><li>1 tsp extra virgin olive oil<\/li><li>\u00bc cup brown sugar<\/li><li>\u00bc cup honey<\/li><\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">LET&#8217;S DO THIS THING:<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Okay, let\u2019s start by making the choux paste:<\/p>\n\n\n\n<ol class=\"wp-block-list\"><li>Add butter to water and boil.<\/li><li>Add flour and mix. Take care not to form lumps.<\/li><li>Remove from heat, season with nutmeg and a pinch of cayenne pepper.<\/li><li>Add the eggs and mix with the gruyere cheese.<\/li><\/ol>\n\n\n\n<p class=\"wp-block-paragraph\">Now let\u2019s prepare some conch:<\/p>\n\n\n\n<ol class=\"wp-block-list\"><li>Clean and tenderize the conch.<\/li><li>Marinate with some hand-crushed scotch bonnet peppers, lemon and lime rind, the white part of the scallion, lime juice and crushed cilantro stem. Allow to marinate for two hours.<\/li><li>Dice the conch and chop the onion, red pepper, green pepper and pureed scotch bonnet pepper. Finely chop all the herbs.<\/li><li>Combine all the ingredients with choux paste, finish with cornstarch if necessary. Shape the mixture into small balls and deep fry in medium-hot oil until crisp and golden-brown. (Make sure not to overcook!)<\/li><\/ol>\n\n\n\n<p class=\"wp-block-paragraph\">If you\u2019re making the pickapeppa sauce, do it this way:<\/p>\n\n\n\n<ol class=\"wp-block-list\"><li>Say \u201cpickapeppa\u201d a few times. It\u2019s fun, right?<\/li><li>Heat your saucepan and add oil. Lightly saut\u00e9 the onion and garlic.<\/li><li>Top burger with crispy onion ring, BBQ sauce, sliced onions, tomato and lettuce.<\/li><li>Add tomatoes, thyme, scotch bonnet peppers and raisins. Cook for few minutes.<\/li><li>Simmer for an hour, remove from the heat and blend.<\/li><li>Place back on heat, cook further and then strain.<\/li><\/ol>\n\n\n\n<p class=\"wp-block-paragraph\"><div><br><\/div><\/p>\n","protected":false},"excerpt":{"rendered":"<p>We love sharing recipes from our travel suppliers, and today we take you to the galleys of Carnival Cruise Line. Each night, their menu features something called &#8220;Rare Finds&#8221; &#8212; it is food you may have heard of but never tried. This recipe is one of those featured appetizers.<\/p>\n","protected":false},"author":1,"featured_media":5603,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[496,505],"tags":[107,133,128,129],"class_list":["post-5602","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cruises","category-recipes","tag-carnival-cruise-line","tag-cruises","tag-food","tag-recipes"],"fifu_image_url":"","_links":{"self":[{"href":"https:\/\/www.premiercustomtravel.com\/blog1\/index.php?rest_route=\/wp\/v2\/posts\/5602","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.premiercustomtravel.com\/blog1\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.premiercustomtravel.com\/blog1\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.premiercustomtravel.com\/blog1\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.premiercustomtravel.com\/blog1\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=5602"}],"version-history":[{"count":1,"href":"https:\/\/www.premiercustomtravel.com\/blog1\/index.php?rest_route=\/wp\/v2\/posts\/5602\/revisions"}],"predecessor-version":[{"id":5604,"href":"https:\/\/www.premiercustomtravel.com\/blog1\/index.php?rest_route=\/wp\/v2\/posts\/5602\/revisions\/5604"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.premiercustomtravel.com\/blog1\/index.php?rest_route=\/wp\/v2\/media\/5603"}],"wp:attachment":[{"href":"https:\/\/www.premiercustomtravel.com\/blog1\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=5602"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.premiercustomtravel.com\/blog1\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=5602"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.premiercustomtravel.com\/blog1\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=5602"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}