Abalone Almondine Food

TRADITIONAL ABALONE

Steps:

• Slice the abalone into 1/4 inch thick steaks, making sure to trim off any meat that is not white, as this part tends to be very tough. Place the steaks on a cutting board, and pound with a meat tenderizer until pliable.
• In a small bowl, stir together the ketchup, horseradish, and lime juice to make a cocktail sauce. Refrigerate until ready to use.
• Heat olive oil in a large heavy skillet over medium heat for about 5 minutes. Whisk eggs and milk together in a shallow dish. Place bread crumbs in a large resealable plastic bag. Dip the abalone steaks in egg, then place in the bag with the crumbs and shake to coat.
• Fry coated abalone for 3 to 5 minutes on each side, until golden brown. Remove to paper towels to drain. Place on a platter, and garnish with lime slices and parsley. Serve with the cocktail sauce for dipping.

ABALONE ALMONDINE

Steps:

• Pour milk into a large shallow bowl.
• In another shallow bowl, combine flour seasoned with salt and freshly ground black pepper and corn meal.
• Melt 1/2 cup butter over moderate heat in a heavy 12 to 14 inch skillet.
• While the butter is melting, dip each abalone steak first into the milk, then the flour mixture, so that each piece is well coated.
• When the butter in the skillet has stopped foaming, quickly saute each steak on each side no more than 15 to 20 seconds per side.
• IMPORTANT: Overcooking will cause the abalone to be tough and you will have wasted lots of money!
• As each steak is sauteed, remove from the skillet and place on a warm platte.
• When all the steaks are sauteed, sprinkle with lemon juice and parsley.
• Place platter in a warm oven.
• In a heavy skillet, melt 1/4 cup butter and saute the almonds over moderate heat for 4 to 6 minutes or until they are golden brown, stirring constantly.
• Remove the platter from the oven, pour the almonds and butter over the abalone steaks and serve at once.

SOLE ALMONDINE

Steps:

• Set a large nonstick saute pan over medium heat. Add the almonds and toast until golden brown, about 5 to 7 minutes. Season with salt and set aside.
• Return the pan to medium heat (if you have 2 pans you can work simultaneously at this point, i.e. 2 fillets per pan) and add a 2-count of olive oil and 1 tablespoon of butter to each pan.
• Put the flour in a shallow dish and season with salt and pepper, to taste. In another shallow dish, whisk together the eggs and milk and season with salt and pepper, to taste. Dredge the fillets in the seasoned flour, then dip them into the egg mixture. Allow some of the excess egg to drain off, then add them to the hot pan. Cook 2 pieces at a time. Fry for 1 1/2 to 2 minutes, then carefully turn the fish over to cook the other side. With a spoon, baste the fillets with the butter sauce. Repeat basting to ensure the fish remains moist. Once the other side is cooked (about 30 seconds) carefully remove the fillets from the pan to a serving platter. Repeat with remaining 2 fillets and a 2-count of oil and 1 tablespoon of butter. Once the fillets have been removed the pan, add the chopped shallots and gently saute over low heat until translucent, about 1 minute. Deglaze the pan with the white wine and finish with the lemon juice. Swirl in the remaining 2 tablespoons of butter. Add the parsley and season, to taste, with salt and pepper. To serve, spoon the sauce over the top of the fillets and sprinkle generously with the toasted almonds.

CELERY ALMANDINE

Steps:

• Melt butter in a large skillet over medium heat; cook and stir almonds until golden, 2 to 3 minutes. Stir celery, onion, bouillon, sugar, and ginger into almonds. Continue to cook and stir until celery is tender, about 10 minutes.

ABALONE SOUP

Steps:

• Bring broth to a boil and add salt if using. Add Chinese greens; boil 2 minutes; add mushrooms and bamboo shoots; boil 5 minutes more. Add abalone before serving. Break raw egg into soup and let set 5 minutes, then stir into soup. Serve hot.

ORANGE CHICKEN ALMONDINE

Steps:

• Marinate the chicken breasts with the Italian dressing overnight.
• Heat about 1 tablespoon of oil in a pan and toast the almonds until they are golden brown; set aside.
• Heat another 2 tablespoons of oil in pan and sautee the chicken breasts until done; remove the chicken and set aside.
• In a bowl, mix together the chicken broth, orange juice, brown sugar, soy sauce and cornstarch.
• In the same pan used for sauteeing the chicken, put in the orange sauce mixture and cook until its a thick glaze consistency. Stir in the almonds.
• Add the chicken back to the orange sauce mixture to coat.
• Enjoy!

THE LILEK PENGUIN

Steps:

• Hard boil the eggs. Drain, set aside to cool then peel.
• BODY: Cut a small slice off the wide end of each egg. (Cut the slice so that the penguin can stand up on its own.).
• FLIPPERS: Slice three olives in quarters lengthwise. Cut a small slit down each side of the "body" of an egg and insert one olive piece on each side.
• CHEST: Cut approximately 1/2" sliver of black olive lengthwise. Make a tiny slit down the middle of the hard boiled egg and carefully insert the olive sliver.
• HEAD: Place one toothpick down the center of the top (narrow end) of each hard boiled egg. Attach the whole olive with the hole in the center of the penguin's face.
• NOSE: cut six small triangular pieces of carrot or bell pepper-large enough so that it will fit snugly in the olive hole and not fall out. Place the carrot or bell pepper piece in the olive hole.
• To serve, arrange the endangered penguins on an irregularly shaped piece of styrofoam.

DOUBLE BREADED ABALONE STEAKS

Steps:

• Place Ritz Crackers (I use two sleeves of Ritz), black and white pepper into ziplock bag.
• Smash crackers into a powder and place into shallow bowl.
• Place flour in seperate shallow bowl.
• Blend eggs and sherry in put into a 3rd shallow bowl.
• Slice abalone into thin 1/4 inch steaks.
• Place sliced abalone steaks on hard surface covered with Saran Wrap.
• Tenderize both sides of steaks by pounding with meat hammer.
• Coat both sides of one abalone steak with flour.
• Dip the floured abalone steak in egg mixture.
• Coat the egg dipped abalone steak with cracker crumbs.
• Place double coated steak onto cookie sheet lined with wax paper.
• Chill the breaded steaks for 1-2 hours (this keeps the breading from falling off when cooking).
• Heat olive oil in pan on medium high heat until hot.
• Add abalone steaks to the hot oil and cook on one side approximately 30-45 seconds.
• Turn abalone steaks gently.
• Cook for another 30 45 seconds.
• Remove abalone steaks onto plate and layered with 4 or 5 paper towels to help absorb excess oil.
• Serve hot and enjoy.