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!
I've never had abalone or chicken prepared by soaking it in clam juice...interesting! To be honest, I didn't know abalone could be eaten....I tend to think of the pretty, blue-green jewelry!
ReplyDeleteI think it's more of West Coast (California) delicacy. The "mock abalone" tastes like a very sweet white fish, very similar to the real thing, just way way cheaper!
ReplyDeleteYou clever clever woman! Now I am going to have to try your special recipe. You aren't jacking with me, are you? This is a true recipe, right? I've never had abalone.Might just have to put that on my bucket list.
ReplyDeleteMalisa, if I'm lyin, I'm dyin'. No lie! Here's cocktail sauce for when you make it: ketchup (about half a cup), horseradish (about a tablespoon), lime juice (about a tsp.). You probably will like this. I do!
ReplyDeleteThat sounds wonderful. I've never had abalone, and at that price I probably wont. Maybe I'll make your faux abalone.
ReplyDeleteI hate abalone. Sea snails ugh.
ReplyDeleteI love it. But I won't force you to order it when I take you to dinner.
ReplyDeleteThe thing is, Linda, people actually go through a whole lot of trouble to get the abalones. Divers actually risk their lives. I'm sure that's why it's so damned expensive.
ReplyDeleteI don't know about abalone. I've never had it. But that chicken recipe sound delish.
ReplyDeleteThe clam juice infused chicken is really a delight. It does taste like a wonderful mild and sweet seafood.
ReplyDeleteThanks for reminding me of phony abalone. I haven't thought of that in years. Must make soon. Many years ago, my ex-husband used to go abalone diving. I remember him putting the abalone between two wooden clothes hangars to measure it and cut it thin, then pounding it to death. Soooo good.
ReplyDeleteI have not had abalone and at that price, I probably never will. I like your chicken recipe. Great idea!
ReplyDeleteThe chicken version is really very similar to abalone. Try this and see if you like it!
ReplyDeleteAbalone is fantastic, but the mock is damn good too, Jeanie!
ReplyDeleteIt was sounding really good until you said "sea slug". That kind of took all the joy out of it. I might be able to go for the chicken version.
ReplyDeleteI AM FREAKING IMPRESSED!!!!
ReplyDeleteI have never had abalone. I have had conch fritters... is that anything like it? I bet I would love it!
I believe I've had abalone. I've tried practically any animal you can cook. I would never eat those poisonous fish, tho...even if you told me it was just chicken. ;)
ReplyDeleteI love Abalone. But not for dinner every Tuesday if you know what I mean. I'm not big on poison fish either even if they taste like chicken.
ReplyDeleteI've never had conch fritters, but I think they sound wonderful. Abalone is really sweet and delicate tasting, not fishy at all.
ReplyDeleteHah! Well, I love sweetbreads too and they come from someplace I don't usually think of getting food from.
ReplyDeleteI'm going to request right now that you make this for me when I come visit.
ReplyDeleteI will not only make it for you, I will first take you to historic "Sam's Grill" in San Francisco and there I will buy you an abalone lunch. (You need to have something to compare it to, you see.) Do you want an artichoke with that? Risotto?
ReplyDeleteI have ordered abalone but never tried to prepare it. The chicken recipe sounds wonderful. I will give that a try.
ReplyDeleteIt's actually very good, Cheryl. (And a whole lot cheaper than abalone!)
ReplyDeleteOh man, I LOVE Abalone! It's one of my all time FAVORITES!
ReplyDelete