Conch Cooking: Island Girl Recipes

By Bonnie Villareal Padron

Coming from six generations of Conchs, born and raised in a small town
of Key West, Florida, where families were very connected. We all grew up
as a family and shared many of our recipes, which are none like any other,
nowhere to be found but in our small island. I remember when we would
gather on weekends and share our recipes. We would sit out on the White
Street pier with our folding chairs, fishing and crabbing as the children
played. I have to say I miss that island. Key West people are so unique.
If you look at our history, we are all related to each other somehow. One
thing I can say is that Conchs (Key Westers as they call us) stick together. I
remember going to the beach as a child, and the families would get the grill
going, pull out the big cast-iron skillet, fill it with lard, and cook shiners
(mahua), a little shiny fish, which they would fry till they were crispy,
and we would squeeze key lime on them and eat with a couple of loaves
of Cuban bread. That was our barbecue. LOL. How simple life was, and
we had such great times. I know that anyone in Key West who reads this
cookbook would agree that our island is like no other. This cookbook is so
important to me because it brings back our history and great memories of
Key West, which I love sharing.

• Language: English
• Publisher: Xlibris US
• Release date: Oct 15, 2015
• ISBN: 9781514414019

Book preview

Copyright © 2015 by Bonnie Villareal Padron.

Library of Congress Control Number:   2015916287

ISBN:      Hardcover      978-1-5144-1399-9

                Softcover       978-1-5144-1400-2

                eBook            978-1-5144-1401-9

All rights reserved. No part of this book may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying, recording, or by any information storage and retrieval system, without permission in writing from the copyright owner.

Any people depicted in stock imagery provided by Thinkstock are models, and such images are being used for illustrative purposes only.

Certain stock imagery © Thinkstock.

Rev. date: 10/14/2015

Xlibris

1-888-795-4274

www.Xlibris.com

710066

Contents

Foreword

Acknowledgments

Introduction

Bollos

Codfish Fritters

Daisy’s Conch Fritters

Crab Croquettes

Cuban Bread

Lobster Bites

Plantains

Stuffed Potatoes

Avocado Salad

Conch Ceviche

Chef Martin Liz

Conch Salad

Key West Guacamole

Lobster Salad

SOUPS

Chicken Soup

Conch Chowder

Carol’s Fish Head Soup

Red Bean Soup

White Bean Soup

with Collard Greens

Cracked Conch

Fish Sandwich

Sautéed Fish

Fried Fish

Fried Shrimp

Grilled Lobster

Grits and Fish

Grits and Shrimp

Lobster Enchilado

Rice and Calamari

Seafood and Yellow Rice

Whole Fried Fish

Chicken and Yellow Rice

Roxie’s Chicken Fricassee

Cuban Mix Sandwich

Dick’s Spaghetti Sauce

Fried Eggs and Rice

Picadillo

Pork Chops

Conch-Style Scrambled Eggs

Cuban Roast Pork

Shredded Beef

Spanish/Conch-Style Macaroni

Coconut Candy

Guava Bars

Guava Bread Pudding

Guava Cake

Guava Jam

Guava Duff

Key Lime Pie

Key West Fire Department Recipes

Guava Sauce

Mango Bread

Custard

Flan Spanish Custard

Rice Pudding

Soursop Ice Cream

Jellies

About the Author

Alex Vega

Southernmost Fourth Of July Celebration 2015

Hugh Morgan

Marcela Morgan Gregory

Terry Salisbury Richard

Spanish Limes

Spanish Limes

Wall Building/El Meson De Pepe

To all the women and men who labored their love through their wonderful recipes.

This book is in memory of Tony and Vivian Villareal, who in November 18, 1984, were taken from us as victims of domestic abuse. Because of this tragic loss, a portion of this book’s proceeds will be donated to the Women and Children’s Shelter.

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Samuel’s House provides housing and supportive services for homeless women and intact families to aid them in becoming self-sufficient."

Samuel’s House is located in Key West, Florida, and founded by Elmira Leto, a seventh-generation Conch, who has labored for years to help women and children during their time of need.

Agency Scripture

Speak, Lord, for your servant is listening. (1 Samuel 3:9)

Image36352.jpg

To provide housing in a nurturing environment for homeless women, women with children, men with children, and intact families and to provide them with care coordination beneficial to their physical, mental, emotional, and spiritual well-being.

http://samuelshouse.org/

Image36360.JPG

I’ve known Elmira Leto for many years. She is a true blessing. She has always given to our island, and I hope that with this cookbook, we can give back. I believe that as a true Conch, we are always there for each other … And she has devoted her life helping others.

It was great to hear from you today and I am attaching a picture of me in front of our emergency shelter program. The agency is named Samuel’s House, Inc. and we have three divisions called Mary Spottswood Women’s Center, Kathy’s Hope and Casa de Meredith. Our scripture is 1 Samuel 3:9 Speak Lord for your Servant is Listening. Thank you for thinking of us! Would love to see you soon, Elmira.

Foreword

When Bonnie first spoke to me about the cookbook she was writing, I was very interested and happy for her but never dreamed that I would be such a large part of it. You see, I’m not a Conch or a cook; but lucky for me, I qualify as a freshwater Conch, and translating the recipes, not creating them, works for me. LOL. Like Bonnie, I’m also an island girl from my own little island of Isla de Pinos in Cuba, having made Key West my home since 1966.

I am very excited and humbled that she asked me to translate her book in Spanish. I am also very grateful to be a part of keeping alive these Key West recipes and stories, which were an intricate part of our childhood. Growing up in Key West is a wonderful experience, and I’m so glad to have also been able to raise my three daughters and son in the same place where I grew up and enjoyed so much.

The cover was the first thing we worked on together, and after tossing around ideas, we were ready to make it happen. Bonnie and I are truly grateful for the photo shoot that generated the unique book cover created by my son, Matt Malby. We especially appreciate his patience with us as we are not his typical models, and he did really well putting up with our craziness.

—Ana Lina Aguiar

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Acknowledgments

Ana Aguiar, thank you for your patience and hard work in translating this book into Spanish. You’re a very, very special friend to me. Thank you for your perseverance and extraordinary passion, and the energy to keep me going. LOL.

Matthew Malby, thank you for taking the time to travel from one coast to the other for the photo shoot, which was a great success. You are so talented, and I’m so grateful. I know it wasn’t easy when I wanted you to shoot a conch coming out of a conch shell, but you made it happen and more.

Iain Roy, thank you for being by my side and for your contribution to this book. It has not been easy, and it has taken a while, but here we are finally. You are a great man, and I’m lucky to have you in my life.

Thank you to all the Conchs who participated with their wonderful recipes, pictures, and stories, which make this book special.

Special thanks to my children, family, and friends.

Love to all.

In memory of my sister, Terry Alfonso

image05.jpg

Darlene, Terry, Bonnie, and Cindy

Introduction

Coming from six generations of Conchs, born and raised in a small town of Key West, Florida, where families were very connected. We all grew up as a family and shared many of our recipes, which are none like any other, nowhere to be found but in our small island. I remember when we would gather on weekends and share our recipes. We would sit out on the White Street pier with our folding chairs, fishing and crabbing as the children played. I have to say I miss that island. Key West people are so unique. If you look at our history, we are all related to each other somehow. One thing I can say is that Conchs (Key Westers as they call us) stick together. I remember going to the beach as a child, and the families would get the grill going, pull out the big cast-iron skillet, fill it with lard, and cook shiners (mahua), a little shiny fish, which they would fry till they were crispy, and we would squeeze key lime on them and eat with a couple of loaves of Cuban bread. That was our barbecue. LOL. How simple life was, and we had such great times. I know that anyone in Key West who reads this cookbook would agree that our island is like no other. This cookbook is so important to me because it brings back our history and great memories of Key West, which I love sharing.

WELCOME

Welcome to Key West. This is the beginning of a journey to a great island. I hope that you will enjoy our great recipes and history, which you can share with family and friends.

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Conch Cooking

COOKING KEY WEST STYLE CONTENTS

1. STARTERS AND SIDES

2. SOUPS

3. SALADS

4. SEAFOOD

5. MEATS AND POULTRY

6. DESERTS

Join us as we reminisce through this cookbook

of wonderful recipes and history of our great island and unique people.

There will be pictures and recipes of Key West as it was when we were

growing up. This cookbook is not only about recipes but also about

the great people born in Key West and all the great times we all had

together. This book is dedicated to our beloved Key West Conchs

who are never forgotten. We keep Key West alive even though it has changed. A true Conch never changes. We are a treasure; and we love our island, our family, and our friends.

Bollos

(Black-Eyed Pea Fritters)

Recipe by Bonnie Villareal Padron

1 lb. black-eyed peas

1 tbsp. salt

½ tbsp. black pepper

4 to 5 garlic cloves

1