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February 3: Lunchbreak - Trader Todd's Bahamian Conch Chowder

Trader Todd's
3216 North Sheffield Avenue
(773) 348-3250

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Trader Todd's Bahamian Conch Chowder

2 1/2 Tbs olive oil
1 lb conch meat, chopped
2 Tbs minced garlic
1 1/2 cups onion, diced 1/2"
1/2 cup carrots, diced 1/2"
1/2 cup celery, diced 1/2"
1/2 cups potatoes, diced 1"
2 tsp fresh thyme
1 tsp fresh oregano
3 bay leaves
1/4 tsp allspice
1/4 tsp cayenne pepper
2 Tbs apple cider vinegar
5 cups homemade chicken stock
2 cups clam juice
1/2 cup tomatoes, diced 1"
6 oz tomato paste
salt and pepper to taste

In a large stock pot heat the olive oil until very hot. Add the conch meat; sear for 1 to 2 minutes. Then add the garlic, onions, celery, carrots, and potatoes and sauté for another 2 minutes. Deglaze pot with apple cider vinegar and lower heat. Add chicken stock, clam juice, tomatoes, tomato paste. Return to a boil while stirring to mix ingredients well; then reduce to simmer. Let chowder simmer until potatoes are tender. (We like to let ours simmer for at least 35 minutes for flavors to mingle.) Add salt and pepper to taste.
Serve hot with crackers.

Tropical Sloppy Joes

5 lbs ground beef
2 green peppers, diced
1 big onion (or 2 medium onions) diced
2 tomatoes, diced
1 oz oregano
1 Jalapeno pepper, seeded and diced
1 cup crushed pineapple, with juice
2 Tbs of Coco Lopez
1 Tbs black pepper
3 bay leaves
1/2 gallon of ketchup
2 Tbs fresh garlic
2 Tbs salt
1 oz cilantro

Sauté the ground beef until it is browned and drain the excess fat from the pan. While the beef is browning dice the peppers, garlic, tomatoes, onion, and jalapenos into medium cubes and sauté in a separate pan until onions are slightly translucent. Combine the cooked veggies with the ground beef and add ketchup and seasonings. While the mixture is simmering add the coco lopez and pineapple. Let simmer and serve.

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