Baked Abalone 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.

MONTEREY BAY ABALONE, MEUNIèRE-STYLE

Steps:

• The day before serving, force a large tablespoon between the abalone and its shell, sliding the spoon against the shell to dislodge the shell muscle. (The side not attached to the shell is called the foot.) Using your hands, peel off the narrow flap (a k a the mantle) near the head - the area with two black prongs - then remove the innards that surround the central, round shell muscle. If you cannot grab the mantle, slice it slightly to allow you to grip it better, trying not to pierce the innards, which are attached to the abalone at the head. Cut out the innards and the head in one small chunk and discard. Put the abalone on a plate, cover with plastic wrap and refrigerate overnight. (This step is necessary to relax the abalone and prevent it from splitting when pounded.) Repeat with the remaining abalones.
• The next morning, make crisscross incisions about 1?4 inch apart and 1?4 inch deep on the bottom of the round shell muscle of each abalone. Place the abalone, foot-side down, on a dish towel. Fold the other edge of the towel over the abalone to completely cover. Pound two to three times gently but firmly with the even side of a meat pounder, slightly flattening the abalone without disfiguring it. (Do not use a tenderizer or the cubed side of a meat pounder. Use only a flat surface.) Repeat with the remaining abalones. Return them to a plate, cover with plastic wrap and refrigerate.
• Toss the abalones in flour, shaking off excess. Heat the butter in a large sauté pan over medium-high heat. When it foams, place the abalones in the pan, foot-side up. While gently shaking the pan, allow the butter to slowly turn to a hazelnut brown with a nutty aroma. After about 2 minutes, turn the abalones and cook for 1 minute more. Both the abalones and the butter should be golden brown. Add the parsley and lemon juice and shake the pan to coat with the juices. Place the abalones on a plate and spoon over a bit of the juices. If you choose, top with a pinch of fleur de sel.

ABALONE CAKES

Steps:

• Place the sliced abalone into a grinder or food processor and mince. Once minced, place the abalone meat in a bowl and add the minced garlic, egg and bread crumbs. Mix thoroughly. Mold the mixture into palm-sized patties and place aside.
• Heat the oil in a frying pan over medium heat. Place the patties in the pan and cook for about 2 minutes on each side. Serve.

BAKED ABALONE

Steps:

• Preheat oven to 300F and lightly spritz a casserole dish with cooking spray.
• Trim off any dark parts of fish and cut into slices.
• Place on a board and tenderize with a mallet until it becomes soft but not mushy.
• Dip into eggs, then in cracker crumbs and fry quickly in olive oil until golden.
• Place to prepared casserole dish.
• Place remaining ingredients into the frying pan and cook for five minutes, stirring constantly.
• Pour over fish, cover and bake for an hour.

PHONEY ABALONE

Steps:

• If the breasts are thick slice them in half lengthwise and then place between sheets of waxed paper and pound them thin.
• Place the pounded breasts in a closed container and pour in the clam nector and garlic.
• Cover and refrigerate for 36-48 hrs making sure that all of the chicken is covered in the nector.
• If not, then turn the chicken 3 or four times during marinating.
• Drain well just before cooking, dip in slightly beaten eggs and bread crumbs and lightly fry in the butter/oil.

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.

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.