Best 2 Best Way To Cook Abalone Recipes
Abalone, a highly prized seafood delicacy, boasts a tender and subtly sweet flavor that has captivated culinary enthusiasts for centuries. Its unique texture, ranging from slightly chewy to delightfully tender, makes it a versatile ingredient that can be prepared in a myriad of ways. From the classic stir-fry to tantalizing soups and succulent grilled dishes, abalone offers a culinary adventure that caters to diverse palates. This article presents a comprehensive guide to cooking abalone, featuring a curated selection of recipes that highlight the versatility and exquisite taste of this exceptional seafood.
**Recipes featured in the article:**
1. **Stir-Fried Abalone with Vegetables**: A classic preparation that showcases the harmonious blend of abalone's delicate flavor with the vibrant colors and textures of fresh vegetables.
2. **Abalone and Mushroom Soup**: A comforting and hearty soup that combines the rich flavors of abalone with earthy mushrooms, resulting in a luxurious and umami-packed broth.
3. **Grilled Abalone with Garlic Butter**: A simple yet elegant dish that allows the natural flavors of abalone to shine through, complemented by the aromatic garlic butter.
4. **Abalone Congee**: A nourishing and flavorful congee that incorporates tender abalone pieces, creating a comforting and savory breakfast or light meal.
5. **Abalone Salad with Citrus Vinaigrette**: A refreshing and zesty salad that combines the delicate flavor of abalone with the tangy citrus vinaigrette, resulting in a light and flavorful dish.
TRADITIONAL ABALONE
A delicious breaded and pan fried abalone with home made cocktail sauce.
Provided by ABALONEDIVER
Categories 100+ Everyday Cooking Recipes
Time 40m
Yield 4
Number Of Ingredients 9
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.
Nutrition Facts : Calories 813.5 calories, Carbohydrate 44.4 g, Cholesterol 135.8 mg, Fat 63.2 g, Fiber 2.5 g, Protein 19.1 g, SaturatedFat 9.7 g, Sodium 1438.4 mg, Sugar 10.3 g
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
Tips:
- Choose the right abalone: Look for abalone with intact shells and no cracks or chips. The meat should be firm and have a slightly briny smell.
- Clean the abalone properly: Use a stiff brush to remove any dirt or debris from the shell. Then, remove the abalone from the shell and cut away the dark, rubbery foot.
- Tenderize the abalone: Abalone can be tough, so it's important to tenderize it before cooking. You can do this by pounding it with a mallet or marinating it in a mixture of soy sauce, rice wine, and ginger.
- Cook the abalone quickly: Abalone doesn't take long to cook, so it's important to cook it quickly over high heat. This will help to preserve its delicate flavor and texture.
- Don't overcook the abalone: Abalone is best when it is cooked just until it is tender. Overcooked abalone will be tough and chewy.
Conclusion:
Abalone is a delicious and versatile seafood that can be enjoyed in a variety of ways. Whether you're stir-frying, steaming, or grilling it, there are endless possibilities for creating delicious abalone dishes. With a little planning and preparation, you can easily cook abalone at home and enjoy its unique flavor and texture.
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