Best Conch Scaloppini Recipes

BAHAMIAN STEAMED CONCH

Bahamian Steamed Conch image

Provided by Food Network

Time 40m

Yield 6 servings

Number Of Ingredients 11

Ingredients

2 tablespoons canola oil
2 cloves garlic, minced
1 large Spanish onion, sliced
1 medium green sweet pepper, sliced
1 medium red sweet pepper, sliced
3 tablespoons tomato paste
4 medium plum tomatoes, chopped
3 sprigs fresh thyme
5 pounds conch meat (tenderized with a mallet, steamed and cut into large chunks), liquid reserved
1 red chile pepper, chopped
Salt

Steps:

Heat oil in a saute pan. Add garlic and onions and saute until onions are fragrant. Add the sweet peppers to the pan and saute for about 2 minutes. Stir in the tomato paste, tomatoes, and the thyme. Add the conch and the reserved liquid. Add chile pepper and season, to taste. Allow to simmer until conch is tender and sauce is slightly thickened. Serve over white rice.
Note: This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

EVERYTHING BUT THE KITCHEN SINK

Everything but the Kitchen Sink image

Provided by Robert Irvine : Food Network

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 14

Ingredients

1 tablespoon grapeseed oil
Kosher salt and freshly ground black pepper
2 small yellow squash, cut into 1/2-inch slices
2 carrots, peeled and quartered lengthwise
1 medium onion, chopped
2 tablespoons minced garlic
2 large potatoes, rinsed and large diced
2 quarts vegetable stock
1 cup canned navy beans, rinsed and drained
1 cup canned kidney beans, rinsed and drained
1 bay leaf, crumbled
2 teaspoons minced thyme leaves
2 cups broccoli florets
2 medium Roma tomatoes, chopped

Steps:

Preheat the oven to 350 degrees F.
In a large bowl, whisk together grapeseed oil, salt and pepper, to taste. Add the squash, carrots, onions, garlic and potatoes, tossing to coat. Put the coated vegetables on a sheet pan, and roast until the onions are translucent, about 20 to 25 minutes.
Meanwhile, in large stock pot, over medium heat add the stock, beans, bay leaf, thyme, and cook for 10 minutes, stirring occasionally. With a hand blender pulse stock and bean mixture until the beans are slightly pureed. Remove the vegetables from oven and add to pot, then stir in the broccoli and tomatoes. Cook until all the vegetables are cooked through, about 30 to 35 minutes.

Nutrition Facts : Calories 285 calorie, Fat 3 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 614 milligrams, Carbohydrate 52 grams, Fiber 13.5 grams, Protein 13 grams, Sugar 8 grams

VEAL SCALOPPINI WITH WINE, MUSHROOM AND GREEN OLIVE

Veal Scaloppini with Wine, Mushroom and Green Olive image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 13

Ingredients

3/4 pound linguini
1/4 cup extra-virgin olive oil, 4 turns of the pan, plus some for drizzling
3 slices pancetta or bacon, chopped
1 small onion, chopped
16 crimini mushrooms or button mushrooms, chopped
1 pound veal scaloppini, cut into 1-inch strips
Salt and freshly ground black pepper
2 cloves garlic, smashed
1 cup dry white wine
16 pitted, large green olives, coarsely chopped
A handful chopped flat-leaf Italian parsley
1 tablespoon butter, cut into pieces
1/3 cup grated Parmigiano-Reggiano or Romano, a couple of handfuls

Steps:

Place pasta water on to boil and cook linguini 8 minutes, to al dente in salted water. Drain and reserve. Keep warm.
Preheat a large, heavy skillet over medium to medium high heat. Add 1 turn of the pan or 1 tablespoon extra virgin olive oil and the pancetta or bacon. Cook pancetta or bacon 1 to 2 minutes alone, then add onions and cook another 2 or 3 minutes. Add mushrooms to the pan and cook together with the onions 3 to 5 minutes.
Season veal strips with salt and pepper. In a second skillet preheated over medium high heat, add 1 1/2 turns of extra-virgin olive oil and 1 clove smashed garlic. Quick-fry half of the veal searing each side of the strips 1 to 2 minutes. Transfer cooked veal strips and garlic to a plate and repeat. Add all of the cooked strips and garlic to the onions and mushrooms then add wine to the pan and lift up all of the drippings. Cook wine down to evaporate the alcohol about 2 to 3 minutes. Stir olives and parsley into veal and mushrooms. Serve portions of veal, mushrooms and green olives on a bed of hot linguini tossed with a drizzle of extra-virgin olive oil, butter and grated cheese.