BajaNomad

abalone recipe needed

standingwave - 9-7-2011 at 10:06 AM

I'm looking for a simple recipe for one or both of these cans of abalone that I brought back from Baja this spring.

Saturday night I'm off to a potluck dinner and am looking for something to wow the critics and satisfy my friends.:yes:

DENNIS - 9-7-2011 at 10:50 AM

Google abalone recipes. There are some.

Pompano - 9-7-2011 at 10:52 AM

Standing Wave (..hmm...member of the Souix Nation?)

I am an avid recipe collector and have had my share of good..and bad.. ab meals. I won't bother to give you my favorite, because individual tastes are sooo different.

But here is a list of thee best online recipes sites for you to research. If you don't find that great ab recipe here..it does not exist.

http://www.recipetopsites.com/

Buene Suerte and Bon Apetite!

CP - 9-7-2011 at 11:26 AM

Note that your recipe search might wanna be for canned abs or recipes that steam or otherwise cook the fresh abs first.

I find the canned best suited for appetizers rather than entrees.
Simple recipes for canned abs...
Trim the meat to seperate the nicer parts from the not as nice parts. Small dice the nice parts and treat like ceviche with minced onion, tom, cilantro and lime juice or whatever. Serve cold with totopos.
Chop the not as nice parts, mix with a little basic heavy batter and make fritters served with chipotle mayo.

David K - 9-7-2011 at 11:34 AM

How long is a can of abalone from Baja good for?

DENNIS - 9-7-2011 at 12:18 PM

Quote:
Originally posted by standingwave
I'm looking for a simple recipe for one or both of these cans of abalone that I brought back from Baja this spring.



Are Limpets Abulon? I didn't know that.

http://en.wikipedia.org/wiki/Limpet


.

David K - 9-7-2011 at 12:28 PM

Dennis... you want to see Limpet ???

Here he (it) is!: http://youtu.be/xdK3z3Uqiws

DENNIS - 9-7-2011 at 12:35 PM

Quote:
Originally posted by David K
Dennis... you want to see Limpet ???

Here he (it) is!: http://youtu.be/xdK3z3Uqiws


Yeah....I didn't see any Abs in there.
By the way....you're a very sick man. :lol::lol:

David K - 9-7-2011 at 12:36 PM

Well, I sure don't wish I were a fish!:lol:

durrelllrobert - 9-7-2011 at 01:14 PM

as far as i know canned abs are inedible beside being only 2 inches across.

DENNIS - 9-7-2011 at 01:23 PM

Quote:
Originally posted by durrelllrobert
as far as i know canned abs are inedible beside being only 2 inches across.


You should see the price they get for the real thing in cans. It was astronomical fifteen years ago.

msteve1014 - 9-7-2011 at 05:15 PM

The price is still very high for a can.
Most of the recipes for canned meat will be soups, or in a c-cktail. It really is a shame, but it is not the same after canning. The caracol is just as good, and much cheaper.

standingwave - 9-7-2011 at 08:41 PM

Thanks, CP, that seems to be the way to go. A lot of online recipes agree that heating them too much makes them tough, so a ceviche should avoid that successfully.
I was sent one recipe for fresh garlic, white wine and abalone that sounds delicious but, regretfully, I think that might be expecting too much from the canned stuff.
DENNIS. As DK has shown, not every limpet is an abalone, and the same holds true here.
David K. The can on the left is from this season and has an expiry date in 2015
:lol:

shari - 9-8-2011 at 10:48 AM

I actually prefer limpets to the abalone and caracol is better than both...Recorte B are the lips that they cut off the abs when they put the A quality ones in jars or cans....we make sausage out of it or crema.

DENNIS - 9-8-2011 at 11:53 AM

Quote:
Originally posted by shari
I actually prefer limpets to the abalone and caracol is better than both...Recorte B are the lips that they cut off the abs when they put the A quality ones in jars or cans....we make sausage out of it or crema.


Sooo...that red thing up there is a can of lips?? YUMMY

msteve1014 - 9-8-2011 at 04:28 PM

Quote:
Originally posted by DENNIS
Quote:
Originally posted by shari
I actually prefer limpets to the abalone and caracol is better than both...Recorte B are the lips that they cut off the abs when they put the A quality ones in jars or cans....we make sausage out of it or crema.


Sooo...that red thing up there is a can of lips?? YUMMY


Yeah but they are abalone lips, big bucks.:lol:

Udo - 9-8-2011 at 07:02 PM

Here is my recipe for fresh abalone:

Catch or buy fresh abalone (make sure it is still moving!)
Clean it yourself (under running water cut the flesh from the shell, separate the black stuff which you may save for serving black rice
Julienne the abalone slices, about 1/4" to 5/16" thick
Open a small can of chipotle sauce, and empty it into a bowl, add the juice of 5 or six limones (about 1/4 cup of juice), stir and marinate the abalone for at least six hours.
Deep fry (360 degrees) the marinated pieces of abalone for about 30 seconds

You'll be shocked at the heavenly flavor!

Sortof like eating deep fried butter!

standingwave - 9-8-2011 at 07:21 PM

Udo, I have a can of abalone lips and a can of limpets. Making my mouth water with your recipe is simply cruel.

goldhuntress - 9-8-2011 at 10:32 PM

I don't mean to be unsupportive but if your trying to impress friends with food, don't used canned abalone. I have to say I never even knew it came in a can so have never tried it but I cannot even imagine canned abalone being that good no matter what you do to it. Maybe abalone chowder but...IMO there are only a few things better canned than fresh so think fresh and change your direction.

Cypress - 9-9-2011 at 10:48 AM

Anything that comes in a can isn't gonna be top quality. Examples: Fresh tuna or canned tuna. Fresh salmon or canned salmon? Fresh oysters/shrimp/clams/crab...The list could go on forever. Exclude beer!:biggrin:

DENNIS - 9-9-2011 at 10:50 AM

Quote:
Originally posted by Cypress
Anything that comes in a can isn't gonna be top quality. Examples: Fresh tuna or canned tuna. Fresh salmon or canned salmon? Fresh oysters/shrimp/clams/crab...The list could go on forever. Exclude beer!:biggrin:


I'd rather see worms in a can than in a bag. :light:

Cypress - 9-9-2011 at 01:09 PM

DENNIS, Yea, when you bag it, can it, dry it, or salt it, whatever "it is" isn't the same. Fresh is the real thing. :spingrin: And I'll take most anything fried over all other varieties of cooking. Blame it on my southern upbringing.:biggrin: