Hurrah! I have my Caribbean mag...a few discrepencies but for the most part just wonderful.......

J

joanietoo

Well-known member
The worst one is the page with the pic of a scuba diver with long spear....Most areas around here are now marine parks and diving for anything with tanks on is a no-no. Conch (conk) here are so easy to take out one does not need a spear but can pick them up by hand when snorkling...although this too is not allowed in most areas anymore...so much so that even when out sailing we tend to buy a frozen block of conch.

OK we are somewhat involved with keeping to the laws of the marine parks.

I have been fortunate to have been to quite a few of the places mentioned and eaten at a number of the restuarants...such a lucky girl.

The worst one and one I'm afraid I would not recommend is on an island with more places to stay and wonderful resturants to experience than all the other islands put together....This is where we have had club dinners where the meal was supposed to showcase what they offer, (half the duck arrived at the tables very off and the rest of the meal was not worth mentioning apart from the showy desserts) where we have eaten privately (the price for the wee portions is just not worth it) and organized huge functions catering to top class folk supposed to be given top class treatment (just so bad)

I believe that a new chef has been brought in so perhaps the future will be better.

Two other options, shacks and possibly the most fantastic eating place were mentioned. The one offers just great local food, it is a funny little place with a wonderful person who owns it, great to stop off at too and from the airport.... the other shacks mentioned are worth visiting.

The third option mentioned is truly a wonderful relaxing experience in wonderful surroundings and just a great choice of dishes.

Pity there weren't more suggestions put forward in the article, but I guess one can't follow up them all in one trip.

There are some wonderful places mentioned at other islands and I whole heartedly agree with the choice and the recipes offered. A few places mentioned are new to me so I know I will be investigating them in the not too distant future. Soo exciting!

My favourite ones to eat at Mystique, Martinique, St. Barths, St.Maarten/St.Martin, Anguilla and Tortola (you have to really know where to go though).

My fave ones to stay at Mystique, Bequia, Nevis, St.Maarten/St.Martin, Anguilla and Caymans.

My favourite regional "cultural cuisines" Cuba, Trinadad/Tobago, Puerto Rico and of course any of the French, Ahhh! the French.

 
Joanie, So nice to read your critique and it is wonderful. I must add....

we absolutely LOVE Nevis. We have had a love affair with that Island and its wonderful people for many years. Stayed there many, many times!

You are fortunate to get to explore so many wonderful places. Enjoy your new adventures!

 
Joanie do you do a mean stew conch? I'm really missing it right now.

There are so few left chez nous, that they all come from Honduras.

I just love them any way at all. Steak, marinated raw, stew, fritters................

 
We almost moved to Barbados- one reason was the conch fritters served at a tiny restaurant

I'm with you, Marg- love conch in any form.

We really DID almost move to Barbados- but after researching decided on Hawaii. Loved most of the islands- Nevis, St Bart's, even liked parts of St Thomas.

My BA finally came too- I will enjoy these recipes.

 
Joanie, l'm so envious right now. LOL ......>

If you have time check out The Four Seasons Resort, you will not be disappointed. It is amazing, beautiful, unbelieveable etc. and those Mountains are to die for.

How I wish I was there right now. Enjoy!

 
I have a friend who is a classically trained chef. He lives near Boca Raton...

...and he simply goes bonkers over Conch fritters.

I've never eaten Conch prepared in any fashion. Is it like abalone?

Michael

 
I mince the conch and then add it to a potjie as a curry.....

the potjie is a 3 legged cast iron pot, very heavy and is for the coals. I sort of wing it always but after originally cleaning the conch on the back of the yacht, (Urgghhh!)it's not worth doing a couple so we did as many as we could as it freezers well.... then thumping and stumping it I found that my mincer was perfect for it. I use some for fritters and some for curry/stew.
Now I buy a block of frozen and seem to through out a fair bit as it never seems good and perfect as when we caought...pity we folow the rules but it isn't worth going against the marine parks.

 
Preparing them both is a messy sort of business...we always did the abalone (called perelemoen) ....

in Africa by first diving it out...we need permits for this there...and I didn't dive....and then we would take each one still in the shell and really rub it hard on the rocks, scrub, scrub, scrub and then to tenderise it after taking it out the shell and cleaning the parts we left the whole lot in their own juices in a bucket for a few hours. Slicing it really thinly and quick frying in butter with lots of lemon juice was the best but very rich.
The other fun way was to drop small chunks down a long fat tube of seaweed and block the hole end and put this piece of seaweed over the coals so the meat steamed inside...also found it really worked when we were out in the wild coast to make a driftwood fire. After the cleaning put the meat back into the shell and turn this upside down over a the coals of the fire to steam while we collected black mussels to have later...OH! we are sea foodies, I think, Yummmay!!!!
I feel funny with the conch, it's not as easy at all...first getting it out the shell, cleaning the parts by cutting them out (this must be done in such a way that little of the "stuff" exhudes) (is that a word???), then, until well practised,as there is a very messy and sticky substance all over which we immediately rub lemon slices over the whole odd shaped thing, slice it along one side and pull the skin free, a task that needs a bit of practise...then again using lots of lemon juice getting rid of the sticky, gooey gunk from one's hands...then slicing, thumping, marinading or mincing.

Both seem to be a lot of work BUT OH! it is soooo worth it.
I think I must get some conch soon!

 
Conch has been hard to come by and very expensive lately. I've noticed alot of restaurants

have dropped it from their menus. I used to buy a 5lb box of frozen conch for $20, last time I looked, it was $55!! But overfishing and poaching is a serious threat, so I am willing to pay that price when I have a serious hankering!

A few years ago our family decided to forego the traditional Christmas dinner and had Conchy Christmas instead! Conch fritters, cracked conch, raw conch salad and 2 kinds of conch chowder! It was heaven!

 
I thought so 25 years ago. Now it's commonplace and we love to eat at mama's hut or

at the street fairs when you get the best homecooking.

By the way, I discovered that using the Cuisinart to make stew conch is the easiest and no worries about toughness.

In fact, that's how I used to chop the conch for marinated conch.


oooooh. Summer's coming here, but never soon enough. Soon come.

 
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