|by Mary S. Milliken|
In this paperback reprint of their acclaimed cookbook, the chefs/proprietors of Los Angeles's City Restaurant and the Border Grill once again offe...
1 - 10 of 20 for the conch chowder
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Steam conche 45 minutes, reserving liquid. Saute salt pork, onions and garlic, pepper with conche until all are tender. To stock pot add liquid from ...
Saute onion, bell ... other ingredients except conch and potatoes. Pound ... now be boiling. Cook for 1 hour and a half. Add potatoes and cook until done.
After tenderizing conch in pressure cooker, ... 30 minutes before chowder is done. Also, sprinkle with thyme. Add cornmeal dumplings during final 15 minutes.
Grind conch meat fine and ... minutes, or until the onions are soft, ... Serve at once. Do not substitute fresh milk for evaporated milk. Makes 6-8 servings.
Grind or chop conch. Cut salt ... cups milk to the roux. When potatoes ... Pour roux into chowder with the remaining milk. Add sherry and fresh black pepper.
Bring conch, water and ... Pinch can biscuits into small pieces and add to chowder. Cook 15 minutes more. Stir frequently to prevent sticking. Serve hot.
Cut salt pork ... to simmer. While the sauce simmers, parboil the conch. Do not ... hour, add the conch and potatoes plus one pot spoon of Gravy Master.
Dice salt pork ... seasoning. Simmer. Add conch - bring to ... Simmer over low heat for 2 hours. Add potatoes and simmer until they are tender. Serves 8.
Cover conch meat with water ... potatoes and add to chowder, adding 3 cups more of water. Add salt and pepper to taste. Simmer until potatoes are cooked.
Fry pork slowly ... other ingredients except conch and potatoes. Grind ... then add to chowder, bring to ... simmer 3 hours. Add potatoes last 15 minutes.
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