2 cho-cho
4 ounces crab meat
3 ounces conch meat
1 breadfruit (about six ounces)
1 cup bread crumbs
3 ounces onion
2 ounces garlic
2 tablespoons parsley
1-2 tablespoons basil
1 teaspoon thyme
1/2 Scotch bonnet pepper
Juice of one lime
Salt and pepper to taste
3 ounces butter
2 ounces olive oil
2 ounces sweet pepper
2 ounces tomatoes
1 coconut
6 ounces milk
4 ounces chicken or fish stock
Wash and blanch cho-cho in salt water until tender but not soft. Peel and remove seed from bottom. Clean conch, reserve. Crack coconut and grate. Juice grated coconut in milk; discard coconut "trash." Use coconut milk to marinate conch meat overnight.
Next day, remove conch from liquid and reduce down in small pot until liquid is 1/4 of original volume; reserve. Prep breadfruit for roasting--wash, clean, wrap in foil, and bake at 375 degrees until tender. Once breadfruit is done, peel off skin. Slice six chips for garnish and fry to crispy-golden brown in small amount of oil in small frying pan. Allow grease to drain from them when done.
Flake crab meat, remove any shells present, and reserve. Small dice onion, chop garlic, dice sweet pepper, scallion, tomato, scotch bonnet (remember to remove seeds first), chop parsley, and slice basil fine. Reserve all separately.
Cut remaining breadfruit into small dice and reserve some for stuffing and some to thicken the sauce. Grate or grind one cut of bread crumbs and strain through a fine sieve and hold. Sauté vegetables, diced up, until tender, then add the flaked crab meat and diced conch. Leave aside a few pieces of conch to be grilled for garnish and cut into triangle shape, six pieces each. Now deglaze vegetables and seafood with white wine and reduce down until almost dry. Then add basil, thyme and parsley and tighten all with bread crumbs. Season with salt and pepper to taste. Stuff mixture into cho-cho. Bake at 375 degrees for about 15 minutes or until tender.
Take reserved coconut milk, heat and add diced breadfruit--enough to thicken the sauce to a light nape. Season with salt and pepper then blend in a blender until smooth. Thin sauce with lime juice and a little fish or chicken stock.
Plate up. Dice tomato and scallion and save some chopped parsley. Ladle sauce onto both plates. Sprinkle on garnish of tomato, parsley, and scallion. using two 12-inch entree plates and assuming plates to be the face of a clock, place one breadfruit chip at 12:00, 4:00, and 8:00 then place one piece of grilled conch on top each chip on both plates. Placed baked, stuffed cho-cho in center of each plate. Serve hot.
