Wednesday, February 22, 2006


Abalones are mollusks having one-piece shells. Nine species occur I North America; black, flat, green, pink, pinto, threaded, Western Atlantic and white.

The red abalone is the one I am most familiar with. The shell is a brick red and it ranges from sunset Bay, Oregon to Baja, California. The red grows up to 12. Inches lone but is most common 7 to 9 inches. Long. I have gone out with divers and they would go down get some of them. Then they would be sliced out of the shell. Sliced up then eaten with ketchup uncooked. I really never liked them raw and prefer to cook them. These two simple recipes are my favorite but there are many different ways to prepare them. I found two faux recipes that I will try since abalone has gotten so expensive because of market demand and the limits of harvesting them in California.

Island Style Abalone

•3 large abalone cleaned muscles
•2 large lemons or
6 limes
•1 small hot chili pepper
•1 clove garlic

1.Slice abalone very thinly across the muscle
2.Layer abalone slices, finely chopped garlic and chili in bowl
3.Squeeze lemon/lime juice over
4.Refrigerate for at least 1 hour.
Serve on lettuce leaves as an entree, sprinkled with freshly ground pepper. Great with chilled white wine & crusty bread.

Abalone with Butter and Garlic
12 abalone, prepared
4 ounces butter
2 teaspoons crushed garlic
1 lemon
salt and pepper to taste

Partially melt butter in glass bowl in microwave, about 1 to 2 minutes on medium power. Add crushed garlic to butter. Cook butter and garlic for another 1 minute on medium power. Cover bottom of glass dish, such as a pie plate with half of the butter and garlic. Add prepared abalone meat. Coat abalone with remaining butter and garlic. Cook for 1 to 2 minutes on medium high power. Flip abalone and repeat. Do not overcook. The abalone meat will become very firm if overcooked. Serve on a plate with lemon wedge. Top with melted butter and garlic. Makes 12

These two Faux both require 36-48 hours for proper preparation. So prepare ahead of time. I have not made them yet but plan to in the future.

Faux #1


•8 boneless chicken breasts, skinned
•2 8-oz bottles clam juice
•1 clove garlic, minced


•Pound breasts thin between sheets of wax paper.
•Mix clam juice and garlic.
•Pour mixture over chicken
•Refrigerate 36-48 hours.
•Coat chicken with flour.
Cooking Instructions
1.Heat oil .
2.When oil is hot, fry floured chicken for 1 1/2 minutes on each side.

Faux #2


•4 boneless chicken breasts, skinned
•8-oz bottles clam juice
•6 garlic cloves, minced
•2 eggs slightly beaten
•1 1/2 cups fine bread crumbs
•4-6 tbs salted butter
•lemon wedges

•Pound breasts thin between sheets of wax paper.
•Place chicken in flat, sealable container.
•Pour clam juice over chicken.
•Add garlic and cover.
•Refrigerate 36-48 hours. If juice doesn't cover the chicken, turn once.
•Drain chicken.
•Dip chicken in egg followed by bread crumbs.

Cooking Instructions

1.Heat butter.
2.Saute lightly.
3.Serve. (Don't forget the lemon)

No comments:

Post a Comment

What Do You think?

0b9de52241409967944151e2bda0bfbd 424e14018934bd7c0b4b2f3011431f2f