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this is kind of time consuming, but i think it's well worth it.
as per usual with me, my measurements aren't exact but feel free to tweak according to your taste.
ragout
ingredients
stew conch for about 3 hours over medium heat
peel and cut/slice your eggplant, chop up red cabbage and bring to a boil in a separate pot.
add a dash of salt to the water and allow it to boil for 15-20 minutes
drain liquid and set cabbage and eggplant aside in a bowl - it will continue to produce liquid, which is fine.
in your pot, brown beef and add in garlic, tomato paste, red/green peppers, and the conch meat with some of the broth. incorporate the cooked eggplant and cabbage.
add a chicken boullion cube/packet, watercress, and onion
cover the pot and let simmer on low/medium heat for 10-20 minutes, stirring occasionally
serve over polenta (also great over rice)
polenta
ingredients
heat up a tablespoon of olive oil and add garlic, onion, and peppers. cook until onions are clear and add a tablespoon of tomato paste
add water and a dash of salt
bring to boil
add corn meal
allow to boil for about 8 minutes then turn heat down to low/medium...cover for 15 minutes so that your polenta can start to thicken
uncover and stir to avoid lumps.
add in the cheese and keep stirring until your polenta reaches a fluffy consistency.
Final result!
as per usual with me, my measurements aren't exact but feel free to tweak according to your taste.
ragout
ingredients
- 2 eggplants
- red cabbage - half a head
- beef (i like to use cut up porterhouse)
- conch (4 pieces)
- olive oil
- garlic
- tomato paste
- white onion
- pepper
- chicken boullion
- watercress
stew conch for about 3 hours over medium heat
peel and cut/slice your eggplant, chop up red cabbage and bring to a boil in a separate pot.
add a dash of salt to the water and allow it to boil for 15-20 minutes
drain liquid and set cabbage and eggplant aside in a bowl - it will continue to produce liquid, which is fine.
in your pot, brown beef and add in garlic, tomato paste, red/green peppers, and the conch meat with some of the broth. incorporate the cooked eggplant and cabbage.
add a chicken boullion cube/packet, watercress, and onion
cover the pot and let simmer on low/medium heat for 10-20 minutes, stirring occasionally
serve over polenta (also great over rice)
polenta
ingredients
- water - (3 parts water to 1 part cornmeal)
- olive oil
- yellow cornmeal, coarse
- garlic, minced
- white onion, about a half cup chopped
- salt
- american cheese - half cup
- tomato paste
heat up a tablespoon of olive oil and add garlic, onion, and peppers. cook until onions are clear and add a tablespoon of tomato paste
add water and a dash of salt
bring to boil
add corn meal
allow to boil for about 8 minutes then turn heat down to low/medium...cover for 15 minutes so that your polenta can start to thicken
uncover and stir to avoid lumps.
add in the cheese and keep stirring until your polenta reaches a fluffy consistency.
Final result!
