« on: April 09, 2009, 02:50:30 PM » Quote Modify
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I got this from a buddy of mine Andrew Blando, Thanks for sharing Andrew.
This is the BEST abalone recipe I've tried, and it gets better every time.
Pop the whole ab, out of the shell. Scrub off black stuff, and trip off the
tough skirt. (No need to trim much else)
Wrap the ab in a towel or rag and whack it for while until it feels nice and
loose. Give it a few more whacks for good measure.
Chop up a bunch of mushrooms, maybe 2 cups, and 1 onion. Saute in olive oil
until brown, then add 1 pint (or slightly less) of heavy cream. Let the gravy
simmer for a few minutes, adding salt and pepper and garlic.
Pour gravy into bowl and set aside.
Saute whole ab for a few minutes on each side in olive oil until brown.
Place ab on baking dish, pour gravy over it, and put in oven at 350-400. Check
every few minutes, dousing the ab in the gravy.
30 minutes or so and it should be done. Cut into it to be sure. It MUST be done
other wise the raw flavor kills it.
Done right, this is the most tender abalone I've had. You barely need a
knife
