Conch Salad

This is a great island staple that you can make from home. It’s perfect for a light lunch or appetizer. Make it ahead of time and let it chill in the fridge









1 can of conch, called Scungilli (found in specialty Italian and seafood stores)
1 small white onion, chopped
1 green pepper, chopped
1 jalapeno, chopped
6 limes, juiced
hot sauce
sea salt

1. Rinse conch and clean conch, throwing out any discolored or tough pieces
2. Chop conch into small pieces and mix all ingredients together in the lime juice

Black Bean Burgers

BLACK BEAN BURGER- you really have to get all the water out of the beans and veggies

* 1 (16 ounce) can black beans, drained and rinsed

* 1/2 red or green bell pepper, cut into 2 inch pieces

* 1/2 onion, cut into wedges

* 3 cloves garlic, peeled

* 1 egg

* 1 tablespoon chili powder

* 1 tablespoon cumin

* 1 teaspoon Thai chili sauce or hot sauce

* 3/4 cup bread crumbs (I use rolled oats, ground in the food processor, but regular bread crumbs would be fine)

1. Rinse and drain the beans. You have to get them really dry. I laid some paper towels down on a baking sheet and then spread the beans out in a single layer and covered them with more paper towels and pressed down to soak up any water.

2. Mash the beans up. I used my hands.

3. Put the onion, bell pepper and garlic in the food processor or chop up finely. Put mixture in a strainer and press down with a spoon to squeeze as much water out as possible.

4. In a bowl beat the egg and add the chili powder, cumin and hot sauce.

5. Mix the veggies, egg mixture and bread crumbs into the beans. I use my hands.

6. Let it hang out in a fridge for a little while to get firm.

7. Put a little olive oil on your hands (keeps them from sticking to the bean mixture) and form into burger patties. Keep them in the fridge until your ready to cook. Or if they are a little mushy, put them in the freezer until your ready to cook.

8. To cook, heat a little oil in a pan on medium heat. Cook the patties about 6-8 mins per side.

I like to serve with mango salsa, made by dicing fresh mango, onion and cilantro and tossing with EVOO and salt, and then a chipotle mayo.