abalone?! huh?
Any abalone recipe ideas? Got some fresh abalone from the dock and don't know what to do with it! I've never cooked it before and only eaten it once and can't even remember the preparation!
Help! :)
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junglekitte
Nov 15, 2009 07:27 PM
Thanks everyone. We decided to pound it out, quickly sauteed it in butter for 15 seconds on each side, and sprinkled it with fresh lemon juice.
Was very tasty and perfectly cooked. Thanks again!
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monku
Nov 15, 2009 03:24 PM
That abalone probably isn't much bigger than the size of your fist. Not like the abalone we'd dive for 25+ years ago which were so abundant.
Here are some recipes I found http://www.abalonefarm.com/recipes.php -
From the New York Times article about abalone this summer. Abalone, Meunière-Style and Abalone Ceviche .
http://www.nytimes.com/2009/08/02/magazine/02food-t-001.html?ref=magazine
http://www.nytimes.com/2009/08/02/mag... -
The "traditional" preparation: slice about 3/16 thick, pound it well with a meat tenderizer mallot. dip in milk, roll in crumbs lightly, and saute in butter and olive oil. It doesn't take much cooking time and it is really tough if you overcook.
Alternative: Teke the whole ab, wrap in a towel and beat on it with a mallat or rolling pin to tenderize, cut a "checkerboard" 1/3 of the way through top and bottom, rub with lots of butter and fresh chopped garlic OR salsa, fresh peppers and a splash of tequila, wrap with foil and put on the grill until tender.
I used to grill them like that a lot when I lived in Cali and collected dozens each year from Sonoma and Mendocino coast.
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