Florida - The Orange Blossom State, State flower: The Orange Blossom

1. Conch Chowder
2. Papaya Orange Fruit Salad with Poppy Seed Dressing
3. Steamed Florida Stone Crabs
4. Braised Endives
5. Coconut and Hickory Nut Cornbread
6. Key Lime Pie

Conch Chowder

You have a choice of two recipes here. Both are good but it's nice to have a choice.

#1 CONCH CHOWDER

6 Conches in shell or ¾ lb. frozen ready-cooked conch meat
Juice of 2 small or one large lime
1 green pepper, diced
1 med. Onion diced
2 cloves garlic, minced
4 Tbsp oil
1 can, (6oz.), tomato paste
1-½ qt water
Salt & pepper
4 potatoes, peeled and diced

Cook conches in boiling water until shells open, about 10 minutes. Remove meat from shjell and beat with edge of a plate, or our great Meat Flattener by Giesser Messer, until the meat falls apart into pieces. Squeeze lime juice over the meat and allow to stand for 2 hours.

Sauté the green pepper, garlic and onion in oil until all is golden brown. Add tomato paste and simmer for10 minutes. Add water, salt and pepper to taste. Bring to a boil. Add potatoes and simmer about half done.

Add conch meat and cook until potatoes are tender. Season the chowder to taste.

Yield: 6 main dish portions.

#2 CONCH CHOWDER

2-½ lbs cooked conch meat, completely defrosted if frozen.
½ lb finely chopped lean salt pork or bacon
2 medium onions, peeled and cut into ¼" slices
1-½ tsp finely chopped garlic
4 medium sized tomatoes, cored and coarsely chopped
1 Tbsp uncooked long grain rice
2 bay leaves
1 qt water
1 1`3oz can evaporated milk

Put the conch meat through the fines blade of a grinder, set aside. In a 5 to 6 qt casserole, fry out the salt pork or bacon until crisp and brown. Add the onions and garlic, cook for about 5 minutes, stir frequently.

Stir in everything else, except the milk, and bring to a boil. Reduce heat and simmer, partially covered, for one hour. Pour in the evaporated milk and stir until heated through. Do not boil.

Season and serve at once.
Note: Evaporated milk seems to be traditional.

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