Wednesday, February 19, 2014
Nobody Will Say It Tastes Like Chicken
I first had abalone when I was about 16 years old.
Even then, (in the good old days), it was expensive and I have no idea who paid for such an extravagance. Although I don't remember my generous host or hostess, I will never forget the taste of that sweet tender white fish.
I have prepared abalone a couple of times as it was given to me by divers who peeled the large sea slug off the cliffs of the Marin County shoreline. I have ordered it occasionally in restaurants but the price of the entree is usually very prohibitive (in the range of $60 - $75).
Abalone is fairly easy to prepare, bread crumbs, egg, a cocktail sauce. The hard part is pounding it into tender submission. It takes quite a bit of pounding or the meat will be as tough as shoe leather which was a costly mistake I only made once.
We hosted a dinner party a couple of years ago and I served what some people would consider a poor woman's abalone. I took boneless skinless chicken breasts and marinated them for 3 days in clam juice after I had punctured the flesh with a two tined fork. When the day of the dinner party arrived, I pounded the breasts until they were flat. I coated them with egg, and then bread crumbs. Then they were placed into a pan of hot olive oil, and about 4 minutes per side.
Taking them out of the pan, I let them rest on paper towels to adsorb any excess olive oil, and then put them on a platter with lemon slices.
My guests were sure I was serving them abalone. In fact, I had a hard time convincing them that it was actually chicken they were tasting.
At "We Work For Cheese" you will find other ideas about "it tastes like chicken" and maybe even other recipes!