The Turks & Caicos Islands have a Conch Festival every year the end of November. Brenda and I are excited as the Tandem Tasters will be at the 2010 TCI Conch Festival as judges. Norm will go with to write some more about the TCI’s and its history.
Since we are going to have this great opportunity, we wanted to share some samples of the winning recipes from 2009 during the next few months.
Every one is this line is sampling the Coch Wontons that won the Grand Championship.
Award wining Conch Wontons from Chef Clive Whent
2 onions
4 inches of ginger
6 cloves of garlic
Finely chop above ingredients and sauté in butter until golden brown.
Add ½ bottle of white wine and reduce until dry.
Add ½ liter of heavy cream and reduce by half. Cool in fridge.
Take 2 lbs of fresh conch,
1 lb fresh snapper and blend into a paste.
Season with salt and pepper to taste.
Slowly add ½ Liter of heavy cream. Mix in cooled onion reduction.
Take wonton wrappers and fill with 1 TBSP of mixture, fold closed.
Fry in hot oil until golden brown.
Chef Clive Whent has earned the highest awards the last three years. You can taste his food first hand at Bay Bistro at Sibonne Hotel.
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Author: Maralyn
Maralyn Dennis Hill, The Epicurean Explorer, is president emeritus of International Food Wine & Travel Writers Association, member of Society of American Travel Writers, and Society of Professional Journalists. She is Executive Editor of Luxe Beat Magazine and contributes to other publications. She also speaks and is a guest on many shows. The majority of Maralyn’s articles are now geared to the luxury market, spas, corporate retreats, business events, and culinary tourism, from simple to gourmet. Maralyn’s description of herself: I was born to travel and tell the tale. I’m energized by different cultures in every aspect of their lives, from food, wine, and destination, to how they conduct business. Travel represents a continual geography lesson.
