Conch Parmesan
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| Chef Wayde Sweeting is an award winning Chef. He won the award for the Crab & Conch with Plantain Fettuccine rcipe that he cooked with us on the show last season. As a Chef he has travelled to represent The Bahamas. He appeared in New York at various venues during the Caribbean Tourism Conference last year. He can usually be found cooking at the Wyndham Nassau Resort. |
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 Conch Parmesan Add 8 oz. of heavy cream to a pan and bring to a boil. Add sliced skin of one conch to this boiled heavy cream. Let reduce over a low heat. Add salt, black pepper and nutmeg to taste. Add one chicken bullion cube and let it dissolve. Add fettuccine pasta to a pot of water with approximately a teaspoon of oil and let boil. Add 2 oz. of parmesan cheese to thicken your sauce and then turn off the flame. Place cooked pasta in an ice bath to stop the cooking and set the pasta aside. Flatten conch and split it down the middle. Tenderize the conch and then season with lime, salt and red pepper. Dip your seasoned conch in flour and then in your egg mix. Julienne 2 oz. of squash, 2 oz. of zucchini, 4 oz. of broccoli florets, 2 oz. of purple onion and one cherry tomato. Combine 6 oz. of ketchup and one tablespoon of hot sauce. Heat a pan with a quarter cup of oil and add your battered conch. Let this cook until golden brown and then remove from pan. Add your ketchup and hot sauce mix to the top of the conch then sprinkle on some mozzarella cheese. Place this in the oven at 400 degrees and let bake until cheese has melted. Sauté your vegetables in a pan with a little oil. Add salt and pepper to taste and then deglaze with 2 oz. of white wine. Add the vegetables to your heavy cream sauce and mix together. Re-heat the pasta and then let it drain. Add the pasta to your sauce and vegatable mixture and combine all of these ingredients together. Place pasta and sauce mixture on a plate, add slices of the conch on top and serve. |
Ingredients
1 large conch 1/2 lime 4 oz. flour 4 oz. egg 4 oz. oil 6 oz. ketchup 1 tbsp hot sauce 6 oz. mozzarella salt & black pepper to taste red pepper mueller's fettuccine 4 oz. broccoli florets 2 oz. squash 2 oz. white wine 8 oz. heavy cream 1 cube of chicken bullion 1 tsp. nutmeg 3 oz. butter 3 oz. flour 4 oz. parmesan  |
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