Word: conch
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...spoken menu. “What we serve daily depends upon the availability of produce,” explains Genecia Deraville, Mondesir’s daughter. “We buy our meat from the Haymarket, and they don’t have items such as goat and conch daily.” A phone call beforehand to inquire about the menu can prevent disappointment...
...Haitian cuisine. With ingredients culled from the island’s soil and seas, Haitian cuisine is both simple and satisfying. Capsicum and onions form the basis of the sauces, and flavor is then enhanced with spices, other vegetables and meat. Although more exotic meats such as goat and conch are featured sparingly, Nouvelle Lune’s offerings are dominated by hearty servings of pork, beef, fish and chicken. The preparation itself is kept simple and devoid of fuss, with no precise recipe for any dish. Meats are usually fried or boiled and then left to soak...
...also refuted my assumption that conch was the last food frontier of a very brave soul. “Conch is a specialty. It’s very tasty,” she says. “The problem is that it is usually very costly and hard to come across. Plus, it takes a long time to cook. The meat is chewy, so it has to be boiled for a long, long time in a pressure cooker before it is soft enough...
...European techniques and had a high threshold for excess. This eye-popping exhibition includes all one can imagine making with precious stones (dagger handles, walking sticks and fly whisks) and lots of things one cannot (a back scratcher, a pedestal for a huqqa--hookah, to some--and a conch-shell holder). The show, organized by the Kuwait National Museum and the Met, will also bedazzle London; Cleveland, Ohio; and Houston. Be warned: your preconceptions about a joyless Islam may be shattered by the inscribed royal spinel (all 249.3 carats of it) alone...
...started our meal with a forgettable eggplant dip with baked plantain chips. Call us meat lovers, but this vegetarian appetizer lacked sass. The conch fritters and jerk chicken wings were a great improvement. Surprisingly free of grease, the fritters were light and authentic, while the wings were our favorite dish of the night. Their ranch dipping sauce was the perfect accompaniment to the bite of the jerk and created playful, contradictory flavors...