We had to buy the Conch on Amazon! Couldn't find it anywhere else. And actually the canned conch in this recipe turned out really delicious.
http://www.foodnetwork.com/recipes/bahamian-conch-chowder-recipe.html
Bahamian Conch Chowder
Total Time:
1 hr 20 min
Prep:
45 min
Cook:
35 min
Yield:12 servings
Ingredients
1/4 pound slab bacon, rind removed, diced
1/4 cup olive oil
6 cloves garlic, sliced
2 jalapeno, seeds and stems removed, minced
1 large Spanish onion, peeled and diced
4 celery stalks, cleaned and diced
1 large carrot, peeled and diced
1 bulb fennel, diced
1 yellow pepper, seeds and stem removed, diced
2 tablespoons chopped fresh thyme
2 tablespoons chopped fresh oregano
2 tablespoons chopped fresh marjoram
2 tablespoons chopped fresh basil
3 bay leaves
1 tablespoon crushed red pepper
4 cups peeled plum tomatoes, thoroughly crushed
2 cups tomato sauce
10 cups shellfish or chicken stock
2 1/2 pounds cleaned and ground conch meat
10 small new-boil potatoes, scrubbed, diced and cooked until tender, drained and reserved
Hot red pepper sauce
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Directions
In a very large soup pot or Dutch oven, cook the bacon with olive oil over medium heat. When bacon is almost cooked, add garlic and jalapenos and cook for 30 seconds. Raise the heat to medium-high and add the onion, celery, carrots, fennel, and bell peppers. Add herbs, bay leaves, and crushed red pepper.
Add the crushed tomatoes and tomato sauce. Bring to a simmer and reduce heat. Add the stock, stir in the ground conch and potatoes and bring to a simmer. Add hot red pepper sauce, to taste, and simmer for 10 minutes, then serve, or chill for later use.
Recipe courtesy of Norman Van Aken. From his book, Feast of Sunlight, Harvard Common Press, 1988
http://baking.about.com/od/bundtcakes/r/bacardirum.htm
Bacardi Rum Cake: The Only Cake That Gets Better With AgeYou don't have to be a Bacardi Rum drinker to enjoy this tasty cake. This tried-and-true recipe makes the moistest cake you'll ever eat. In fact, it's the one cake that gets better with age. Although, most of the time it doesn't last very long in your refrigerator due to the temptation to have more than one bite. It's also the perfect cake to send as a gift through the mail because the rum acts as the perfect preservative. It freezes beautifully also. Simply put, a Barcardi Rum Bundt Cake is the perfect dessert choice for almost any occasion.
A Proven Favorite
I have made this Bacardi Rum Cake many, many times. It is not only the perfect dessert, but I've had house guests who wanted it for breakfast. My husband keeps threatening to use it for French toast. I personally think that it'll never get dry enough as it stays moist a long time. The longer this cake sits, the better the taste. Many of these cakes have been shipped to soldiers overseas. One woman wrote to me to say she baked hers in canning jars and then shipped them to her husband overseas.
Basic Trifle
Tiramisu
More Recipes Made with Liquors and Liqueurs
INGREDIENTS
---Cake Ingredients---
1 cup chopped, toasted pecans or walnuts
1 18-1/2 ounce yellow cake mix
one 3.4 ounce package (4-serving size) instant vanilla pudding mix
4 eggs
1/2 cup cold milk*
1/2 cup vegetable oil
1/2 cup Bacardi dark rum
---Glaze Ingredients---
1/2 cup butter
1/4 cup water
1 cup sugar
1/2 cup Bacardi dark rum
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Prep Time: 25 minutes
Cook Time: 60 minutes
Total Time: 85 minutes
Yield: 12 to 16 servings
PREPARATION
Cake: Preheat oven to 325 degrees F. Grease and flour 12-cup Bundt pan. Sprinkle nuts on bottom of pan. Combine all cake ingredients. Beat for 2 minutes on high with electric mixer. Pour into prepared pan. Bake for 1 hour. Cool in pan. Invert on serving plate. Prick top with fork. Drizzle glaze over top of Bacardi Rum Cake. Use brush or spoon to put extra dripping back on cake.
Glaze: Melt butter in saucepan.
Notes in the Margin:
*I use milk for added nutritional value. Water may be used instead.
http://www.foodandwine.com/blogs/how-make-gully-wash-unofficial-drink-bahamas
The bartender at your average tourist hangout in the Bahamas will likely encourage you to order an overpriced daiquiri or mojito. But go to a Bahamian house party, and everyone will likely be drinking a frothy, milky concoction with a boozy kick. The cocktail is called Gully Wash, and typically it’s passed around in an old milk jug or a coconut just hacked open with a machete. The recipe is simple and based on a refreshing ingredient rarely seen in cocktails: coconut water.
Sometimes called Sky Juice, Gully Wash was the headliner at any barbecue or birthday party back when Daron Wilson grew up in Nassau. Now, Wilson runs the Bahamian food truck Island Chef Café in Atlanta, and he wonders why his favorite drink from home is missing from this country’s Caribbean-inspired bars. “I don’t know why it hasn’t caught on here. Man, it’s so good,” he says.
The traditional Gully Wash combines coconut water with sweetened condensed milk and gin, which might seem like an odd choice for an island cocktail. Actually, the woody juniper bite and a dash of bitters give the drink a depth beyond your average daiquiri. The cocktail gets even more complex if you swap the gin for good, dark rum. But the best thing about Gully Wash is the coconut water. All those electrolytes keep you hydrated. This drink is potent, but it contains its own hangover cure.
Gully Wash
Ingredients:
1 ounce dry London gin
½ ounce sweetened condensed milk
2 ounces coconut water
Dash of Angostura bitters
1. Shake gin, sweetened condensed milk and coconut water with ice until frothy.
2. Pour into a coconut shell or a cocktail glass.
3. Float a dash of bitters in the foam.
Make ahead: Bahamians say a Gully Wash improves with age, and the concoction can be made a week out. For the authentic Bahamian backyard party feel, serve it from an old milk jug.
