Before you tune in, make sure to grab yourself a cocktail and a snack with these recipes provided by honoree Chef Nina Compton from her restaurant Compere Lapin.
TURF CLUB COCKTAIL
- 1.5 oz Hamilton St. Lucian Pot Still 8yr
- 0.5 oz Bounty Spiced Rum
- .25 oz Rich Demerara Syrup
- 2 dash El Guapo Cuban Bitters
Combine all ingredients in a shaker tin and pack with ice cubes. Shake hard for 20 seconds, then strain through tea strainer over pebbled. Garnish with mint floret.
CONCH CROQUETTES AND PICKLED PINEAPPLE TARTAR SAUCE
- 8 Tbsp. unsalted butter
- ½ Spanish onion, peeled & finely chopped (about ½ cup)
- 2½ cups all-purpose flour
- 4 cups whole milk warm
- 1 bell pepper diced
- 1 tsp. paprika
- 1 tsp. cayenne
- 8 oz. conch poached (see recipe below)
- ½ tsp. salt
- 1 pinch nutmeg
- 2 large eggs, beaten
- 1 cup breadcrumbs
Heat the butter in a medium sauté pan over a medium flame. Add the onions and peppers and cook until they are translucent, about 5 minutes. Add 1½ cups of the flour and mix energetically. Cook for 5 minutes to make sure the flour is cooked through; it should start to take on a golden color. Pour the milk into the flour mixture and cook, stirring continuously, for about 2 minutes; add the spices, until you have a thick béchamel.
Add the conch and sprinkle in the salt and nutmeg. Cook for another 2 minutes. The mixture should be thick enough that you can mold in your hands. Carefully pick up a bit and try to ball it with your hands. It shouldn’t be too sticky. If it does stick to your hands, cook it a little longer. Then, spread the mixture on a cookie sheet and let it cool to room temperature.
Take a spoonful of the cooled béchamel mixture and roll it in your hands to make a small cylinder the size of a wine cork. Roll the cylinder in the remaining 1 cup of flour, then in the eggs, and then in the breadcrumbs. Repeat with all the croquettes.
In a small, deep frying pan, heat the olive oil to 375°F (190°C – measured with a candy thermometer). Add the croquettes in small batches, making sure they are covered completely in oil. Fry until they have a nice golden color, about 1-2 minutes; then transfer them to paper towels to drain. Repeat with all the croquettes and serve hot with some tartar sauce and lemon wedges. Enjoy!
- 1 onion julienned
- ½ bunch rosemary
- 8 oz. conch
- Olive oil
- 3 qt. water
Caramelize the onions in a sauté pan and add the rosemary. Add the water and bring to a boil. Add the conch and simmer for 45 minutes. Take off heat and cover with plastic wrap and let cool completely in liquid.
- ½ cup mayonnaise
- 2 Tbsp. finely chopped red onion
- 1 tsp. chopped capers and 2 Tbsp. juice (from jar)
- 1 Tbsp. jalapeño or Calabrese chili, chopped finely
- 2 Tbsp. finely chopped parsley
- 1 tsp. fresh lemon juice, plus wedges, for serving/garnish
- 2 Tbsp. pickled pineapple, small diced or mango
- Salt to taste
- Cayenne pepper, pinch (or to taste)
Combine all ingredients and serve.