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standingwave
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abalone recipe needed
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.
\"I could not help concluding this man had the most supreme pleasure while he was driven so fast and so smoothly by the sea.\"
James Cook |
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DENNIS
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Google abalone recipes. There are some.
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Pompano
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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!
I do what the voices in my tackle box tell me.
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CP
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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.
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David K
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How long is a can of abalone from Baja good for?
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DENNIS
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| 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.
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Are Limpets Abulon? I didn't know that.
http://en.wikipedia.org/wiki/Limpet
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David K
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Dennis... you want to see Limpet ???
Here he (it) is!: http://youtu.be/xdK3z3Uqiws
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DENNIS
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Yeah....I didn't see any Abs in there.
By the way....you're a very sick man. 
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David K
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Well, I sure don't wish I were a fish!
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durrelllrobert
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as far as i know canned abs are inedible beside being only 2 inches across.
Bob Durrell
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DENNIS
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| 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.
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msteve1014
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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.
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standingwave
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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
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shari
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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.
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DENNIS
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| 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
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msteve1014
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| 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.
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Udo
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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!
Udo
Youth is wasted on the young!
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standingwave
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Udo, I have a can of abalone lips and a can of limpets. Making my mouth water with your recipe is simply cruel.
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goldhuntress
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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.
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Cypress
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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!
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