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

Vietnamese Summer Rolls

½ lb rice noodles, angle hair pasta or somen noodles
10 round rice paper sheets
10 Bibb, Boston or other lettuce leaves
½ cup fresh mint leaves
½ cup fresh cilantro leaves
5 green onions, trimmed and cut lengthwise into 3 inch strips
12 medium shrimp, cooked, peeled and halved lengthwise


Makes 8-10 Rolls

1. Bring a medium saucepan of water to boil. Drop in noodles and remove from heat, then let stand 8-10 minutes, stirring noodles now and then to separate. Drain, rinse with cold water and set aside.

2. Arrange all the ingredients in separate dishes around a cutting board or tray.

3. Soak one rice paper sheet in water for 15 seconds, remove and drain and place on cutting board.

4. On the bottom third of the sheet, layer a small tangle of noodles, some lettuce strips, mint leaves, cilantro and green onions.

5. Lift the bottom of the sheet and roll it over the filling, tucking it under to form a tight cylinder. Once the filling is enclosed, fold the sides in tightly.

6. Place two shrimp halves along the top of the cylinder and then continue to roll the wrapper to the top, wetting it a little to seal. Serve with peanut sauce.

Rosemary Flatbread with Blue Cheese, Grapes and Honey

© Dana Gallagher

• Food & Wine

• ACTIVE: 30 MIN
• TOTAL TIME: 1 HR 30 MIN

• 1. 1 envelope active dry yeast
  2. 2 tablespoons sugar
  3. 2 cups bread flour, plus more for rolling
  4. 3/4 cup warm water
  5. 2 teaspoons chopped rosemary
  6. 1/2 teaspoon fine salt
  7. 1/4 teaspoon freshly ground pepper
  8. 1/2 pound red grapes (1 1/2 cups)
  9. Coarse sea salt
  10. 3 ounces blue cheese, crumbled (1/2 cup)
  11. 1 tablespoon honey
  12. 1 tablespoon snipped chives
  13. DIRECTIONS
  14. In a large bowl, whisk the yeast and sugar with 1/4 cup of the flour. Stir in 1/4 cup of the warm water and let stand until slightly foamy, about 5 minutes. Add the rosemary, fine salt, pepper and the remaining 1 3/4 cups of flour and 1/2 cup of water; stir until a dough forms. Turn the dough out onto a lightly floured work surface and knead until smooth, about 5 minutes. Transfer the dough to an oiled bowl, cover and let rise in a draft-free spot until billowy and doubled in bulk, about 1 hour.
  15. Meanwhile, preheat the oven to 450°. Place a pizza stone in the bottom of the oven, and preheat for at least 30 minutes.
  16. Turn the dough out onto a lightly floured work surface. Press and stretch the dough into a 13-inch round, then transfer to a lightly floured pizza peel. Press the grapes into the dough and sprinkle with sea salt.
  17. Slide the flatbread onto the hot stone and bake for about 12 minutes, until the crust is golden and the grapes have begun to release some of their juices. Sprinkle the blue cheese on top and bake for about 2 minutes longer, until the cheese melts. Slide the flatbread onto a work surface and drizzle with the honey and sprinkle with the chives. Cut into wedges and serve.

Goat Cheese With Chipotle And Roasted Red Pepper

Bon Appétit | March 2011

Yield: Makes 6 appetizer servings Active Time: 20 minutes Total Time: 20 minutes 1 teaspoon cumin seeds 1 11-ounce log soft fresh goat cheese 1 cup drained roasted red pepper strips from jar 1/4 cup extra-virgin olive oil 2 teaspoons chipotle hot sauce 1 small garlic clove, pressed 1/4 cup chopped fresh cilantro 2 tablespoons toasted salted pumpkin seeds (pepitas) toasted Baguette slices or crackers

Toast cumin seeds in small skillet over medium heat until fragrant, stirring often, about 2 minutes. Cool. Place goat cheese log on platter. Cover with sheet of plastic wrap. Press into large rectangle approximately 8 by 3 inches. Sprinkle with cumin, salt, and freshly ground black pepper. Mix roasted red peppers, olive oil, hot sauce, garlic, and chopped cilantro in small bowl. Spoon topping over goat cheese. Top with pumpkin seeds. Serve with toasted baguette slices or crackers. Per serving: 308 calories, 22 g fat, 1 g fiber Nutritional analysis provided by Bon Appétit