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Cracked Conch, from the Cracked Conch restaurant

Serving size: 4

Preparation time: 30 mins.


1 lb cleaned conch

1 cup flour

4 whole eggs, beaten in a bowl

4 cups bread crumbs

1 tablespoon chopped fresh thyme

1 tablespoon chopped fresh parsley

Salt and pepper to taste

Oil for deep frying

Tartar Sauce Ingredients:

1 cup mayonnaise

Juice from 2 lemons

1 tablespoon chopped capers

1 tablespoon chopped dill pickle

1 teaspoon chopped fresh thyme

1 teaspoon chopped fresh dill

1 teaspoon chopped fresh fennel ‘green’

2 tablespoons chopped red onion

1 teaspoon Worcester

Lime wedges and scotch bonnet sauce for garnish

Slice the conch in thin slices, approximately two to three oz. between two sheets of cling film wrap, pound the conch slices until you have a very thin schnitzel style cutlet. Bread the cutlets by first dusting in flour (seasoned with salt and pepper), then immerse in egg wash and then coat in the bread crumbs, seasoned with thyme, parsley and salt and pepper.

Mix mayonnaise with rest of ingredients to make Tartar sauce.

Deep fry conch in 350 degree oil until crispy and golden brown (approximately three to four minutes). Serve immediately with lime wedges, scotch bonnet sauce and Tartar sauce.

Breadcrumb alternatives: Panko, Japanese bread crumbs, very crispy, tempura batter, Ritz Cracker crumbs, Corn Flake crumbs and beer batter.

Firecracker Pasta, from Cimboco restaurant

Enough to Serve Four to Six Try topping it with citrus seared shrimp

Roasted vegetable sauce

1 small eggplant, peeled and coarsely chopped

1 medium sized zucchini, coarsely chopped

2 carrots, medium dice

½ Bermuda onion, fine diced

2 ribs celery, fine sliced

½ green pepper, medium dice

½ red pepper, medium dice

4 cloves garlic, finely chopped

¼ Cup Kalamata olives, pitted, coarsely chopped

3 anchovies, puréed

¼ cup capers

8 oz Puréed Tomatoes

2 teaspoons sea salt

2 tablespoons olive oil

Wash and prepare each of your ingredients in advance of cooking. Set a shallow pot or a Dutch oven at medium heat lined with your olive oil. When the oil is good and hot, add the carrots, garlic, onion, celery and red and green peppers, and allow them to sear and sauté for 10 minutes. When the carrots start to soften, add the zucchini and eggplant, and sauté for a further 10 minutes. Add all remaining ingredients, and toss lightly. When the sauce starts to simmer, turn it to low, and then cover and allow it to simmer for approximately 20 minutes. Taste for doneness, before setting the sauce to cool or to await the pasta and finishing below.

The Roasted Vegetable Sauce takes approximately one hour to cook (after all of your ingredients are prepared). However, it can be fully prepared up to a day in advance, as long as it is properly stored & chilled.

The Pasta

4 cups Farfale (Bowtie) Pasta

1 ½ gallons boiling water

dash sea salt

In an oversized pot, bring water to a boil and then add dash of salt. Add the pasta, and stir it lightly to assure all ‘Bowties’ are loose. Cover & cook the pasta for no longer than seven minutes, or until just done. (Al dente or with just enough firmness ‘to the tooth’). Strain in a colander (and reserve the pasta water at a simmer if you are serving later).

The Finish

¼ bermuda onion, fine diced

1 clove Garlic, fine diced

1 tablespoon olive oil

½ cup toasted pine nuts

½ to 1 Tablespoon fresh scotch bonnet pepper, finely diced (no seeds)

Fresh vegetable stock, as needed

Sea salt and fresh ground pepper to taste

In a wide shallow pan, set the olive oil at high heat. Toss the onion and garlic in the pan until just transparent, then add scotch bonnet and pine nuts. After two to three minutes, spoon in the roasted vegetable sauce and loosen with vegetable stock if necessary. Then add pasta, such that all ingredients marry. Season with additional sea salt and pepper, if needed.

The Plate

½ cup crumbled feta cheese

½ cup shaved parmesan Cheese

Turn the freshly made, Cimboco Firecracker Pasta onto the plates, trying to create as much height as possible. Crumble the feta cheese directly atop each plate, and then top each with the shaved parmesan cheese. Finish with four beautifully seared shrimp, and enjoy.

Try pairing the sweet heat of Cimboco’s Firecracker Pasta with a delightfully, fruity and light Gewurztraminer wine or with a hearty wheat or lager beer.

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