CRISPY SALT AND PEPPER ABALONE WITH GINGER-SOY AND SWEET CHILI DIPPING SAUCES
Provided by Food Network
Categories appetizer
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- For the sweet chili dipping sauce: In a small bowl, combine the sweet chili sauce, fish sauce and lime juice. Mix well and set aside.
- For the ginger-soy sauce: In another small bowl, combine the sesame oil, soy sauce, vinegar and ginger. Mix well and set aside.
- For the abalone: With a meat mallet, pound the abalone steaks to 1/8-inch thick, and then cut into 1/2-inch strips. On a plate, combine the cornstarch with a pinch of sea salt and a few grinds of white pepper. Heat 1/2-inch peanut oil in a wok over medium-high heat. When the oil is hot, dredge the abalone strips, in batches if necessary, in the seasoned cornstarch and flash fry in the wok for 20 to 30 seconds. Remove with a slotted spoon and drain on paper towels. In a small bowl, combine 1/2 teaspoon sea salt with 1/2 teaspoon ground white pepper. Season the fried abalone with the salt and pepper mixture. Serve the abalone on a bed of mixed greens garnished with the lemon wedges, scallions and small bowls of both dipping sauces on the side.
Provided by Food Network
Time 5m
Yield 4 servings
Number Of Ingredients 5
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.
This recipe was originally entered at the Gilroy Garlic festival cook out and is really good. Make lots because it really disappears.
Provided by Bergy
Categories Chicken
Time P2DT15m
Yield 4 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 502, Fat 20, SaturatedFat 7.8, Cholesterol 197.1, Sodium 829.6, Carbohydrate 41.7, Fiber 2.3, Sugar 6, Protein 36.8
MONTEREY BAY ABALONE, MEUNIèRE-STYLE
Provided by Christine Muhlke
Categories project, appetizer
Time 20m
Yield Serves 4 as an appetizer, 2 as an entree
Number Of Ingredients 6
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.
Nutrition Facts : @context http, Calories 244, UnsaturatedFat 5 grams, Carbohydrate 14 grams, Fat 18 grams, Fiber 0 grams, Protein 7 grams, SaturatedFat 11 grams, Sodium 170 milligrams, Sugar 0 grams, TransFat 1 gram
Provided by Food Network
Categories main-dish
Time 20m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Mix together parsley and bread crumbs. In a separate bowl, combine egg yolk, clarified butter and lemon juice. Place flour on a dish for dredging.
- Season 1 side of abalone steaks with salt and pepper. Lightly flour and paint with egg mixture. Coat with parsley/bread crumb mixture.
- Melt butter in frying pan. When butter begins to foam, add steaks and cook 1 minute each side. Add sherry and flame. Transfer to a serving dish and nap with browned butter from pan.
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Have you ever heard of an "abalone attack?" This term is often used to describe the process of removing a fresh abalone from its shell, and it can be an intimidating task. However, once mastered, the result is a delicious and tender piece of seafood that can be used in a variety of recipes, including abalone poke. In this article, we'll explore the world of abalone and learn more about abalone attack and abalone poke recipes.
What is Abalone?
Abalone is a type of mollusk that is highly prized for its meat. It is commonly found in coastal regions, such as California and Japan. Abalone has a rich, buttery flavor and a tender texture, making it a favorite among seafood lovers. Because of its high demand and slow growth rate, abalone can be an expensive seafood option.
Abalone Attack
Abalone attack is the process of removing an abalone from its shell. This can be an intimidating task for those who have never done it before. The first step is to source a fresh abalone. Once you have the abalone, you'll need to remove it from its shell using a few simple tools.
One common tool used for abalone attack is a short, blunt-tipped screwdriver. Use the screwdriver to pry the abalone from its shell. You'll need to insert the screwdriver at the foot of the abalone and pry it gently away from the shell. Be careful not to puncture the meat or damage the shell.
Once the abalone has been removed from its shell, you'll need to clean it thoroughly. Use a sharp knife to remove any remaining bits of shell or debris. Then, rinse the abalone under cold water and pat dry with a paper towel.
Abalone Poke
Abalone poke is a twist on the traditional Hawaiian dish, poke. It is made with fresh, raw abalone and a variety of other ingredients. Here's a quick overview of the ingredients used in abalone poke:
- Fresh abalone
- Soy sauce
- Mirin
- Ginger
- Garlic
- Scallions
- Cilantro
- Sesame oil
- Lime juice
- Red pepper flakes
To make abalone poke, you'll first need to prepare the abalone. Slice the abalone thinly and place it in a bowl. In a separate bowl, whisk together the soy sauce, mirin, grated ginger, minced garlic, chopped scallions, chopped cilantro, sesame oil, lime juice, and red pepper flakes. Pour this mixture over the abalone and let it marinate for at least an hour in the refrigerator.
To serve, spoon the marinated abalone onto a bed of rice or lettuce. Garnish with additional scallions and cilantro, if desired.
Conclusion
Abalone attack and abalone poke are two fun and delicious ways to enjoy this prized seafood. With a little practice, you'll be able to execute the perfect abalone attack and create a delicious abalone poke that's sure to impress your guests. Whether you're a seasoned seafood lover or a newcomer to the world of abalone, these recipes are a must-try.
Abalone is a highly sought-after mollusk that is prized for its succulent and sweet flesh. Abalone Poke, a classic Hawaiian dish, is one of the many ways to enjoy this delicacy. The abalone poke is a simple and delicious dish that is easy to make and provides a taste of the ocean in every bite. Here are some valuable tips on how to make abalone attack abalone poke recipes that will satisfy your taste buds.
1. Choosing the right abalone
Choosing the right abalone is crucial when making abalone poke. It is essential to select fresh and high-quality abalone from a reputable supplier. When selecting abalone, look for a firm and heavy shell that is free of cracks or holes. Fresh abalone should have a mild ocean smell and a beautiful iridescent sheen on its shell. Also, ensure that the abalone is alive when you purchase it or harvest it.
2. Clean the Abalone Properly
After purchasing your abalone, you must clean it correctly before preparing your poke recipe. Cleaning an abalone involves removing the digestive and reproductive organs, the dark outer membrane, and the epipodium. The digestive organs and the reproductive organs compose the visceral mass, which is the part that needs to be removed. The outer membrane and epipodium also need to be removed to expose the pearly white flesh inside.
First, soak the abalone in cold water for at least 24 hours in the fridge to relax the muscles and to remove any sand or debris inside. After that, bring a pot of water to boil and blanch the abalone for about 60 seconds. Then, remove the abalone from the pot and rinse it under cold water. Using a spoon, gently scrape off the visceral mass and discard it. Remove the outer membrane and the epipodium by peeling it off with your fingers.
3. Slice the Abalone Thinly
Slicing the abalone thinly is essential in making the perfect poke dish. It is better to slice the abalone at a 45-degree angle compared to a straight cut. This slicing technique helps to maximize the tender texture and flavor of the abalone meat. The ideal thickness for a poke dish is around 1/8 inch.
4. Choosing the Right Ingredients
One of the best things about abalone poke is that you can customize it according to your taste. The essential ingredients in making abalone poke include sesame oil, soy sauce, green onions, and seaweed. To add more flavor and texture to your poke, you can also include other ingredients such as cucumbers, avocado, ginger, garlic, or spicy sauce. However, it is essential to balance the flavors of the different ingredients in the dish to ensure that one flavor does not overpower the other.
5. Marinate the Abalone
Marination is the key to add flavor to your abalone poke. After slicing your abalone meat, it is essential to marinate it for at least 30 minutes before mixing it with your other ingredients. This allows the meat to absorb the flavors of the marinade fully. A simple marinade for abalone poke is a mixture of soy sauce, sesame oil, and a little bit of sugar or honey. However, if you prefer a more flavorful blend, you can add garlic, ginger, or chili flakes to the marinade.
6. Mix Everything Together
After marinating the abalone, it's time to mix everything together to create your poke dish. Toss the sliced abalone with the other ingredients such as green onions, seaweed, and other vegetables you prefer. Mix everything together until the abalone is fully coated in the dressing.
7. Presentation
Presentation is essential when making abalone poke or any dish. The way you present your dish can make it look enticing and appetizing. Arrange the abalone poke dish in a bowl or plate and add some extra toppings like sesame seeds for added texture and color.
8. Serve It Cold
Poke is best when served cold, so after mixing everything together, refrigerate the dish for at least 10-15 minutes before serving. Serve the dish immediately after taking it out of the fridge to maintain the freshness of the ingredients and texture of the abalone.
In conclusion, Abalone poke is a delicious and healthy dish that is easy to make. With these valuable tips, you can make a perfect abalone poke dish that will satisfy your taste buds. Remember to choose the right abalone, clean it correctly, marinate it well, and mix everything together properly. Lastly, present and serve the dish cold and enjoy the sweet and tender flavors of the abalone meat with every bite.
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