Over at the Jordon Cooper Outfitters, Jordon has posted about the Aeropress Coffee Maker, a maker that makes some of the best coffee you have ever tasted for under $25.

Ingredients

• 2 pounds conch -- finely chopped
• 1 cup lime juice
• 1/4  cup olive oil
• 1 green bell pepper -- chop fine
• 1  red bell pepper -- chop fine
• 1 large onion -- chopped fine
• 4 eggs – beaten
• 2 cups flour
• 1 teaspoon salt
• 1 teaspoon Cajun seasoning -- can use 2 tsp for spicier
• 6 dashes Tabasco sauce
• 3 teaspoons baking powder
• 5 tablespoons margarine – melted
• Vegetable oil for frying
• Have fish market put conch through tenderizer.

Directions

1. Marinate conch in 1 cup lime juice and 1/4 cup olive oil for at least 30 minutes; drain. Mix all ingredients together.
2. Fry by tbls in HOT vegetable oil until golden, about 3-5 minutes. Serve with red cocktail sauce or tartar sauce.

Ingredients

• 1/2 lb Sweet bread, Hawaiian or – Portuguese
• 2 tb Coconut,sweetened,flaked, dried
• 1 sm Firm-ripe papaya
• 1 lg Firm-ripe avocado
• 2 tb Lime juice
• 1 ts Sugar
• 1/4 ts Crushed dried red hot chilies

Directions

1. Cut bread into 1/4 thick slices, then cut diagonally into triangles.  Arrange in a single layer in a 10x15” pan. Bake in a 300'F. oven until    lightly browned, about 10 minutes; turn slices over halfway through baking. Cool on racks. If made ahead, wrap airtight and store at room temperature up to a day.
2. In a 7-8” frying pan, stir coconut over medium-high heat until golden brown, about 3 minutes. Pour from pan; set aside.
3. Cut papaya in half lengthwise. Discard seeds and peel, leaving halves intact. From 1 half, cut 2 lengthwise slices, each about 1/4” thick.
4. Dice remaining papaya; set fruit aside.
5. Cut avocado in half lengthwise. Discard pit and peel, leaving halves intact. From 1 half, cut 2 lengthwise slices, each about 1/4″ thick.
6. Sprinkle slices with 1 teaspoon lime juice; set aside. Dice remaining avocado and mix with remaining lime juice, sugar, and red chilies. On a platter, arrange avocado mixture and diced papaya side by side in separate mounds. Fan reserved avocado slices next to diced papaya, and reserved papaya slices next to avocado mixture. Sprinkle with coconut.

Ingredients

• 1 12 ounce boneless beef top sirloin steak, cut 1 inch thick
• 1/2 teaspoon garlic-pepper seasoning
• Non-stick cooking spray
• 2 medium red and/or green sweet peppers seeded and cut into thin strips
• 1 large onion, thinly sliced and separated into rings
• 4 whole wheat frankfurter buns, split
• 1/2 cup shredded reduced-fat cheddar or reduced-fat Monterey Jack cheese (2 ounces)

Directions

1. Preheat broiler.  Trim fat from steak.  Sprinkling steak with garlic-pepper seasoning.  Place seasoned steak on the unheated steak on the unheated rack of a broiler pan.  Broil 3 to 4 inches from heat until desired doneness.  Allow 15 to 17 for rare doneness (145 degrees F) or 20 or 22 minutes for medium doneness (160 degrees F).
2. Meanwhile, coat and unheated very large nonstick skillet with nonstick cooking spray.  Preheat skillet over medium heat.  Add sweet pepper and onion.  Cover and cook for 5 minutes.  Uncover and cook about 5 minutes more or just until tender, stirring occasionally.
3. Place split buns on a large baking sheet.  Broil 4 to 5 inches from heat 1 to 2 minutes or until lightly toasted.  Remove bun tops from baking sheet; set aside.  Slice steak into bit-size strips.  Divide steak strips and sweet pepper mixture among bun bottoms.  Sprinkle with cheese.  Broil 4 to 5 inches from the heat for 1 to 2 minutes or until cheese is melted.  Top with bun tops.  Makes 4 servings.

320 calories.