Pimentade de Lambi (Pimentade Conch): Throughout my adult years I have learned to keep certain friends around. The ones who matter the most to me even if they keep reminding me that I need to cook for them when they are thousands of miles away.
The real pleasure in seeing them is to look at how we are physically aging. I know I am mean, but it is hilarious. We talk about “hitting the town,” dancing and have fun as if we are still in our twenties. Who are we kidding! It is always the same thing.
We all get dressed in our best attire, drive to Manhattan, dine at a nice restaurant, and chat until we can’t anymore and then decide to go to a club. We arrive at the club, and everyone starts talking about when we used to go out back in the days and how the crowd is different.
The chat continues until one of us says, that we need to act our age and go to sleep. Yes! Sleep because we are tired and no longer have the energy to stay up past 1 AM. We are all a bunch of soon to be grumpy old men and women. Can’t wait to see how we all turn out when we reach 60 years old.
So to go back to the recipe, I am posting my Pimentade de Lambi avec Melon or Pimentade Conch with Watermelon to tease my friend Frero who since January 2014 has placed his food order. One of his requests includes Conch Creole. I thought it would be fair enough to tease him just a little bit with my Pimentade de Lambi avec Melon or Pimentade Conch with Watermelon. Sorry Charles! Your order has been placed, no changes allowed.
Pimentade de Lambi avec Melon or Pimentade Conch with Watermelon is similar to a conch salad with watermelon added. This recipe would have been perfect if I lived close to the ocean, or if I was able to buy freshly caught conch. The cooking process is much simpler when the conch is fresh and taste better also. With the frozen conch, because the meat is very thought, it is best to split the thicker section in half for faster cooking.
A pressure cooker is always needed to cook conch. Usually, 45 minutes to 60 minutes is the average cooking time. Once the meat is tender, any dishes can be created in a jiffy. This recipe made the same way Conch Creole or Conch en sauce is created except that the sauce is not included.
The conch meat is marinated with sour orange juice, hot peppers (habanero or scotch bonnet pepper), shallots, salt, pepper, parsley, and watermelon added just before serving. This recipe will taste better if prepared a day ahead and then mix with watermelon. The Conch will have sufficient time to absorb the flavors of the spices and taste delicious.
- [ihc-hide-content ihc_mb_type=”block” ihc_mb_who=”unreg” ihc_mb_template=”1″ ] [/ihc-hide-content]