Best 5 Phoney Balone Abalone Recipes

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.

PHONEY ABALONE

Steps:

• Pound chicken breasts thin.
• Marinate chicken in clam juice for approximately 24 hours.
• Drain and pat dry chicken. Dredge in flour. Dip in beaten egg and then in crumbs I prefer Panko crumbs over cracker.
• Fry chicken breast.

ABALONE ATTACK (ABALONE POKE)

Steps:

• Slice the abalone into 1/4-inch slices and put into a pressure cooker for 25 minutes. Put the abalone into a bowl and add the sesame oil, soy sauce, peppers, chili flakes, onions, sesame seeds and salt. Mix well to combine and serve.

PHONEY BALONE ABALONE

Steps:

• 1. Pound the chicken breasts flat.
• 2. Marinate the chicken in the clam juice for 36 hours.
• 3. Add salt and pepper to the Ritz crackers.
• 4. Dip the chicken in the egg and then roll in the crumbs.
• 5. Saute the chicken in equal amounts of butter and oil until done and golden brown.
• 6. Serve with lemon wedges and tartar sauce.

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.