Abalone - Got any good recipes?
Every now and then I am fortunate enough to have some Mendocino coast abalone given to me. I just got two, each the size of a small salad plate. Usually I do some variation of breading and pan-frying. Any other suggestions on preparing these tasty mollusks? Has anyone tried grilling them? Any tips or recipes would be appreciated!
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7 Comments:
Have you thought about ceviche?
AnnieNT at 6:08PM on 08/12/09
When I lived in San Jose we used to pound them flat and then bread and pan fry them, that's the best way to do it! You're already fixing them the best way possible!
MixedByHand at 7:25PM on 08/12/09
Not really a recipe but a suggestion, how about abalone congee?
ag3208 at 8:27PM on 08/12/09
I'm from Marin County (Northern CA) and we always did the pounding flat, breading and frying thing.(Which was delish!) But since moving to Japan, I've encountered a simply wonderful technique: Whole, live and uncut nor separated from shell Abalone just bunged over a open flame grill for less than 15 min. Then dressed with a pat of butter and a sprinkle of soy sauce or salt (extravagance = drizzle of your fave alcohol spirit). The beast will uncomfortable twist and turn when introduced to the heat (the Japanese call it a dance) If you can manage to cover or look elsewhere during it's death throws, the meat becomes tender and very flavorful. It is a wonder of the cycle of life.
Not Yukio at 12:16AM on 08/13/09
@Not Yukio- oh the "pirate style" or "cruel grill"!! I'm more comfortable with Sazae (the giant marine snail) because it has a lid, it dies more quietly... cruel either way but delicious. sorry critters!
hmw0029 at 10:12AM on 08/13/09
The New York Times magazine had an article on abalone a week or so ago. Here is the recipe that accompanies the article
http://www.nytimes.com/2009/08/02/magazine/02food-t-002.html
laurelie at 5:56PM on 08/13/09
Thanks for all the great suggestions! Now I have to pick one...
GrimChef at 6:42PM on 08/13/09