So how about some great ways to cook Abalone?
(just highlight -print, cook, eat, repeat!)
|
Abaloneman's Red Wine Vinaigrette Abalone by John Darby (Winner of the 1st Annual Abalone Chef contest in 1996 Annual ABFEST) 1 good sized abalone, cleaned 1 bottle Marie's Fat Free Red Wine Vinaigrette 1 Contadina Bread Crumb Olive Oil Slice and pound Abalone until tender. Put steaks in a bowl of red wine and marinade and keep it in refrigerator for at least two hours. Coat Abalone steak with bread crumbs. Cook steaks on paper towels to get off excess oil. Serve 4-6. This ones a real keeper!
Abalone in Cream 7 pound abalone steak, Egg Salt and Pepper Cracker crumbs 1 cube butter (1/2 cup) 1/2 cup cream 7 teaspoons lemon juice Bread Abalone steaks with egg and cracker crumbs, add salt and pepper. cut into bite-sized pieces. Heat butter in frying pan until golden brown. When all pieces are fried, add cream and lemon juice. Cook until cream is all heated (about 30 seconds). Place in chafing dish and provide fondue forks or toothpicks for abalone pieces.
Lazy Divers Baked Abalone 1 clean whole abalone 2-3 slices bacon Juice from 1/2 lemon Clean and tenderize abalone. Lay bacon over abalone, squeeze a few drops of lemon juice over it and wrap in aluminum foil. Bake at 350 degrees for about 40 minutes. Unwrap abalone and baste with juice left over in the foil. Bake uncovered for another 10 minutes. When done, slice abalone and serve with lemon or tartar sauce. Serves 4. Oriental Grilled Abalone by Rex Barlow (winner of 2nd Annual Abalone Chef Contest in 1997 6th Annual ABFEST) 2 pounds of fresh abalone or swordfish 2 scallions, minced 1 tablespoon grated fresh ginger 1 tablespoon soy sauce 1 tablespoon sake or dry sherry 1 tablespoon peanut oil or cooking oil 1/2 teaspoon raw brown sugar 1/2 teaspoon salt Thaw Abalone, if frozen use sharp knife to cut into small pieces. For seasoning mixture, combine scallions, ginger, soy sauce, sake, oil, sugar, salt. Rub meat with some of mixture. Rub remaining seasonings into the slits. Let stand at room temperature more than an hour. Shake seasoning off the meats and place into a plastic bowl with a good cover for 15 minutes. Charcoal: Indirect Gas: Indirect-medium heat Lightly grease cooking grill. Place meats in center of the cooking grill. Grill a few minutes until the meat becomes tender, when tested with fork. Note: Scoring helps the meats absorb the blend of seasoning during grilling. Very Delicious! Enjoy!
|
Almond Abalone 1 Abalone, sliced and pounded, large round steak preferred 1/2 cup sliced almonds 1/2 cup (1/4 lb.) butter or margarine, unsalted preferred All-purpose flour 1/4 teaspoon salt 1/4 teaspoon pepper 1 tablespoon lemon juice Melt butter over heat in pan. Add almonds and cook until butter foams and nuts are lightly browned. Remove from heat: lift almonds from butter with slotted spoon and set aside. Also set aside with remaining butter. Gently pat steaks dry with paper towels. Combine flour, salt, and pepper on was paper or in a shallow pan. Coat steaks with flour mixture: shake off excess. Arrange in single layer on wax paper within reaching distance of range. Return pan with butter to medium-high heat: stir in lemon juice and heat until butter begins to foam. Brown abalone steaks, about 30-60 seconds on each side, turning once. When steaks are done, transfer to a warm serving platter. Stir almonds into remaining lemon-butter and pour evenly over steaks. Serve immediately. Makes 4 servings.
Crabmeat Stuffed Abalone White sauce: 2 tablespoons butter or margarine 2 tablespoons flour Salt and Pepper 1 cup warm milk Abalone: Butter or Margarine 2 Shallots, minced 1 cup crabmeat Salt and Pepper 1 dash red pepper 1/2 teaspoon dry mustard 1/2 teaspoon Worcestershire sauce 1/2 Lemon ( juice only) 4 large Abalone steaks 2 Eggs, beaten Flour Melt butter in skillet and stir in flour. Season to taste with salt and pepper. Cook, stirring, over medium heat about 1 minute but do not allow flour to brown. Add Milk and Cook and stir 1 or 2 minutes until mixtures comes to boil and thickens. Set aside. For Abalone, melt butter in small saucepan, add shallots and cook until tender but not browned. Add crabmeat and heat thoroughly. Add enough white sauce to bind, about 1/2 cup. Season to taste with salt and pepper and add red pepper, mustard, worcestershire and lemon juice. Carefully pound abalone steaks between 2 sheets of waxed paper until very thin. Dip abalone in eggs seasoned to taste with salt and pepper. Coat with flour and set aside. Melt butter in heavy skillet. Add abalone and brown quickly on one side. Turn and brown other side. Do not overcook as abalone will toughen. Place abalone steaks on platter and spoon crabmeat stuffing on each. Roll and arrange on serving platter, seam down. Serve with any remaining sauce.
|