9:08 AM 7/6/98
EMERIL LIVE
SHOW #EMIB52 

FOOD OF THE CARIBBEAN: CONCH FRITTERS WITH MANGO CHUTNEY 

1 1/2pounds conch meat
2 tablespoons vegetable oil
1/2 cup chopped onions
Essence
1 tablespoon chopped garlic
3 eggs, beaten
1 1/2 cup milk
2 teaspoons baking powder
salt
cayenne
3 1/4 cup flour
1 tablespoon chopped parsley
Solid vegetable shortening for deep-frying
1 cup Mango Chutney 

Using a meat mallet, pound out the conch. Using a sharp knife, small dice the conch. Heat the oil in a
skillet over medium-high heat. Add the onions. Season with Essence. saute for about 3 minutes, or
until slightly wilted. Season the conch with Essence. Add the conch, and saute for 2 minutes. Stir in
the garlic. Remove and set aside to cool. Make a batter by combining the eggs, milk, baking
powder, 1 teaspoon of salt, and 1/4 teaspoon of cayenne. Add the flour, 1/4 cup at a time, beating
and incorporating until all is used and the batter is smooth. Stir in the parsley. Add the conch mixture
to the batter and fold to mix. Heat the shortening to 360 degrees F. Drop the batter, a heaping
tablespoon at a time, into the hot oil. When the fritters pop to the surface, roll them around with a
slotted spoon in the oil to brown them evenly. Remove and drain on paper towels. Sprinkle the
fritters with Essence. To serve, spoon a pool of the mango chutney in the center of each plate.
Arrange the fritters around the sauce. Garnish with parsley and serve warm. 

Yield: about 2 dozen 

JERK PORK 

1/4 cup allspice
1 1/2 inch piece of cinnamon
1 teaspoon grated nutmeg
6 scallions, including green tops, sliced
1 Scotch Bonnet-type chili
salt
freshly ground black pepper
1 tablespoon dark Jamaica rum
1 (4 pound) boned pork loin 

Preheat the oven to 350 degrees F. Place the berries on a pie tin and roast for 10 minutes. Pulverize
them in a spice mill with the cinnamon and nutmeg. Place the spice mixture in a food processor, fitted
with a metal blade. Add the scallions and chile. Season with salt and pepper. Process until a paste is
formed. Add the rum and mix well. Rub the mixture all over the pork loin. Cover and allow to
marinate for at least 1 hour at room temperature. Increase the oven temperature to 400 degrees F.
Remove the meat and place in a roasting pan, and roast for 30 minutes. Reduce the heat to 350
degrees F and continue to roast for 1 1/2 hours, basting every 30 minutes. Remove from the oven
and rest for 5 minutes before slicing. Serve with the Island Beans and Fried Plantains. 

Yield: 8 servings 

ISLAND BEANS 

1 tablespoon vegetable oil
1/2 pound dried Spanish chorizo sausage, finely chopped
2 cups chopped onions
1 small chili pepper, finely minced
salt
freshly ground black pepper
2 tablespoons chopped garlic
1 pound dried black beans
10 cups chicken stock
1 tablespoon butter 

In a large saucepan, over medium heat, add the oil. When the oil is hot add the sausage and brown
for 2 minutes. Add the onions and peppers. Season with salt and pepper. Saute for 3 to 4 minutes
or until the vegetables are wilted. Stir in the garlic and black beans. Saute for 1 minute. Add the
stock and bring the liquid to a boil, reduce the heat to medium-low and simmer until the beans are
creamy and tender, about 2 1/2 hours, stirring occasionally. Stir in the butter and reseason with salt
and pepper. 

Yield: 8 to 10 servings 

FRIED PLANTAINS 

4 ripe plantains
oil for frying
salt
freshly ground black pepper 

Preheat the fryer. Peel the plantains. Thinly slice the plantains, crosswise. Fry the plantains in batches
until golden brown, about 2 minutes, stirring occasionally. Remove from the oil and drain on paper
towels. Season with salt and pepper. 

Yield: 6 to 8 servings 

COCONUT PUDDING 

4 egg yolks
1/2 cup brown sugar
pinch of fresh grated nutmeg
1 tablespoon pure vanilla extra
2 tablespoons Mount Gay Rum
1 cup milk
1 cup coconut milk
5 tablespoons butter, melted
2 cups grated fresh coconut
2 cups fresh bread crumbs
4 egg whites, sweetened and whipped to stiff peaks 

Preheat the oven to 350 degrees F. Grease a large oven-proof baking dish. In a mixing bowl, whisk
the eggs, sugar, nutmeg, vanilla, and rum together. Whisk in the milk and coconut milk. Add the
butter, fresh coconut and bread crumbs. Whisk well. Pour the mixture into the prepared pan. Bake
for 1 hour. Remove from the oven and cool for 10 minutes. Increase the temperature to 450 degrees
F. Spread the meringue over the top of the pudding evenly. Place bake in the oven for a couple of
minutes or until golden brown. 

Yield: 10 to 12 servings 

MOJITO 

juice from one fresh lime
1 teaspoon simple syrup
4 sprigs of fresh spearmint
2 ounces white rum
2 dashes of Angostura Bitters
ice cubes
Club Soda 

In a tall chilled glass, combine the lime juice, simple syrup, and half of the mint leaves. Using the
handle of a wooden spoon, mortar the ingredients together. Add the rum, bitters, and ice cubes. Top
with the soda water and garnish with remaining mint leaves 

Yield: 1 drink 

                Copyright, 1998, TV FOOD NETWORK, G.P., All Rights Reserved 