Abalone with Avocado and Mozzarella

2 small cans green chili peppers
1 pound Mozzarella cheese
1 pound tenderized abalone steaks, 1/4 thick
1 beaten egg
1 whole avocado
1/2 cup cracker or bread crumbs

Dip steaks in beaten egg, then shake in a bag with the crumbs. Finely slice the peppers, cheese and avocado. Lay ingredients on abalone steak, roll the steak tightly and secure with a wooden toothpick. Bake in uncovered casserole dish 15 minutes at 350F. Serve warm. 4 servings.

Abalone Ceviche

1 pound abalone steaks
6 tablespoons fresh lime juice
2 tablespoons safflower oil
1/4 cup green chili sauce
1/2 teaspoon salt
1/4 teaspoon pepper
1 clove garlic, minced
1/2 teaspoon sugar
3 drops Tabasco sauce
1 lime, thinly sliced
fresh coriander sprigs

Pound abalone lightly, then slice into thin strips about 1 inch wide and 1 1/2 inches long. Place in a small glass bowl. Mix together lime juice, oil, chili sauce, salt, pepper, garlic, sugar and Tabasco sauce. Pour this mixture over abalone and mix well. Cover and chill about 4 hours or overnight. At serving time, spoon into an abalone shell or scallop shells and garnish with lime and coriander sprigs. Makes 16.

Abalone Stuffed with Crabmeat

White Sauce:
2 tablespoon butter or margarine
2 tablespoon flour
salt, pepper
1 cup warm milk

Abalone:
butter or margarine
2 shallots minced
1 cup cooked crab meat
salt, white pepper
1 dash red pepper
1/2 teaspoon dry mustard
1/2 teaspoon Worcestershire sauce
1/2 lemon, juice only
4 large abalone steaks
2 eggs beaten
flour

Melt 2 tablespoons butter in skillet and stir in flour. Season to taste with salt and pepper. Cook, stirring, over medium heat about 1 minute but do not allow flour to brown. Add milk and cook and stir 1 or 2 minutes until mixture comes to boil and thickens. Set aside. For abalone, melt 1 tablespoon butter in small saucepan, add shallots and cook until tender but not browned. Add crab meat and heat thoroughly. Add enough white sauce to bind, about 1/2 cup. Season to taste with salt and white pepper and add red pepper, mustard, Worcestershire and lemon juice. Carefully pound abalone steaks between 2 sheets of waxed paper until very thin. Dip abalone in eggs seasoned to taste with salt and white pepper. Coat with flour and set aside. Melt 2 tablespoons butter in heavy skillet. Add abalone and brown quickly on one side. Turn and brown other side. Do not overcook as abalone will toughen. Place abalone steaks on platter and spoon crab meat stuffing on each. Roll and arrange on serving platter, seam down. If desired, serve with any remaining sauce. Serves 4.

Abalone and Dates

1 large foil roasting bag
1 fresh whole abalone fish; if frozen, defrost thoroughly in fridge before using
2 cups pittless black dried dates, thinly sliced
1 cup salted butter, softened
1 tablespoon fresh cilantro, chopped
1 tablespoon fresh parsley, chopped
1 teaspoon fresh fenugreek, chopped
1 tablespoon fresh chives, chopped
1 shallot, finely chopped
2 teaspoons coarsely ground black pepper
1 teaspoon dried paprika
cilantro sprigs to garnish

Preheat oven to 375F. Grease inside of roasting bag and put it on a heatproof cookie sheet. Using a food processor, blend butter, cilantro, parsley, fenugreek, chives, shallot, black pepper and dried paprika for about 3 minutes using the pulse button. Do not over process. The butter should be speckled with the herbs. Spoon the butter onto a plate and allow to set. Cut butter into 1/4 inch chunks. Set aside. Wash abalone fish with water. Place fish inside the roasting bag and top with the dates and chunks of butter. Carefully roll up the bag opening in the direction of the top of the bag to keep in the heat, prevent the juices from leaking and to ensure a good blending of flavors. Bake in the oven for 45 minutes or if using a barbecue, follow the barbecue's manual directions for foil baking fish according to weight. Serve hot garnished with cilantro sprigs, accompanied by a salad. Serves 4.

Abalone in Jade Sauce

12 2 1/2 inch abalone
1 tablespoon minced fresh ginger
12 ounces fresh spinach, cleaned, stemmed and patted dry
1 bunch fresh chives, cleaned and dried
4 sprigs fresh cilantro
4 fresh basil leaves
1/4 cup chicken stock
3/4 cup whipping cream
1/2 teaspoon salt
1/4 teaspoon Chinese chili sauce
1 tablespoon cornstarch
1 tablespoon cold water
1/4 cup butter, cut up)
freshly ground black pepper

Abalone:
Rinse. Run thin bladed knife around inside edge of shell to shuck out meat. Discard visceral parts without trimming off dark edges; place abalone in a resealable bag. With a wooden mallet, using sharp wrist movements, tap flesh repeatedly without ripping it apart, working in circular motion, starting from center, to obtain a uniform thickness. Turn over and repeat procedure for other side. Or you can place abalone on lower half of a tea towel, fold the other half of the towel over abalone and pound as directed. Thoroughly dry abalone. Rub with half of the ginger, then cover and refrigerate until ready to use.

Jade Sauce:
In a blender or food processor, process spinach, chives, cilantro, basil and ginger in batches until finely chopped. Add chicken stock and process until smooth. Add cream, salt and chili sauce; process until pureed. Place mixture over low heat and bring to a simmer. Meanwhile, make cornstarch slurry. Add mixture to simmering sauce and stir until well blended. Cook, stirring occasionally 2 to 4 minutes until thick.

To assemble: Preheat oven to 500F. Place prepared abalone on baking sheet. Dot with butter and season with pepper to taste. Bake abalone until flesh turns white and is firm to the touch 3 to 4 minutes. Remove from oven.

To serve: Spoon Jade sauce in a pool on dinner plate. Place abalone on top of sauce. Serve immediately.

Abalone In Lemon Sauce

1 pound raw abalone steaks
1 teaspoon cornstarch
3/4 cup cold water
1 teaspoon grated lemon peel
1 teaspoon fresh lemon juice
1 1/2 teaspoons sugar
1/4 teaspoon salt
1 tablespoon butter
flour
2 cups vegetable oil

Heat the oil in a large frying pan until hot. Coat the steaks lightly with flour. Fry the steaks in oil until golden brown on both sides. Remove and blot excess oil on paper towels and keep warm. In a bowl, combine the water and cornstarch and mix until well blended. Stir in the lemon peel, lemon juice, sugar and salt. Cook over medium heat until thickened, stirring constantly. Add the parsley and butter, stirring until the butter is melted. Pour this sauce over the abalone steaks. Serves 4.

Abalone in Lemon Shells

1 pound cooked abalone, diced
1 medium cucumber
6 large lemons
3 tablespoons grated white radish
2 tablespoons rice vinegar
1 teaspoon sugar
1 teaspoon soy sauce

Slice one end off of each lemon and save the end. Scoop out the pulp. If the lemon will not stand upright, with the open end up, cut a thin slice off the other end to level it. Peel the cucumber and chop it coarsely. Combine the diced abalone and cucumber with the grated radish, rice vinegar, sugar and soy sauce. Season with salt. Toss well, then stuff into the lemons. Cover them with their lids and serve on small saucers. Serves 6.

Abalone in Oyster Sauce

1 1/4 cups cold water
4 slices ginger
1/2 teaspoon salt
1 tablespoon cooking oil
10 stalks asparagus, discard the tough lower ends
3 slices ginger, finally chopped
3 cloves garlic, chopped

Sauce:
1 1/2 teaspoons fresh chicken stock
1 1/2 teaspoons salt
1/2 teaspoon sugar
1 1/2 teaspoon cornstarch
1/2 teaspoon Hua Tiam wine

Remove the fresh abalone from the shell. Trim off the little ruffle around it and slice thinly. Put the abalone in a deep saucepan with water to cover and simmer for about five hours. Place the cold water in a saucepan and bring to a boil. Add the ginger, salt and oil. Place the asparagus in the water, cover, lower the heat and cook for six to seven minutes. Remove and arrange the asparagus to a serving dish and set aside. Heat two tablespoons of oil in a wok. Add the ginger and garlic. When lightly browned add the combined sauce ingredients. When it begins to boil put in the abalone. Reduce the heat and simmer fro 12 minutes. Turn up the heat to high and add the wine. Pour this over the asparagus. Arrange the abalone slices neatly and serve at once. Serves 6.

Abalone Pudding

1 abalone per person
1 large onion, chopped
2 cloves garlic, crushed
1 stale French baguette, cut into small pieces
2 hard boiled eggs, sliced
freshly ground black pepper
paprika
dry white wine
olive oil
butter
grated cheese

Clean abalone and place in water, bring to the boil and reduce to a simmer. Cook until tender. Mince coarsely or chop one and mince the rest finely. Soak stale bread in a small amount of abalone broth. When all the bread is soft, pass through a sieve or put into a food processor until it resembles a paste. Heat olive oil and fry onions until golden, add garlic and paprika. Stir well. Remove onion mixture from heat and add the abalone and bread mixture. Add pepper, grated cheese and wine to taste. The mixture should have the consistency of a paste, not too thick or too runny. If too thick, add a little broth to make it lighter. Fill individual oven proof containers to half full and put down two slices of hard boiled egg. Fill to the top. Sprinkle with grated cheese and put a small dab of butter on top. Bake in a 400F oven until a golden crust has formed.

Abalone Parmigiana

2 Eggs
1/2 tablespoon kosher salt
1/4 tablespoon fresh ground black pepper
3/4 cup dried bread crumbs
1/3 cup grated Parmesan cheese
6 slices pounded abalone steaks
1/3 cup olive oil
1 12 ounce can tomato sauce
2 tablespoons dry red wine
1 to 2 cloves finely chopped garlic
1/4 cup finely chopped Italian flat leaf parsley
1 4 1/2 ounce can sliced olives drained
3/4 pound sliced mozzarella cheese, about 6 slices

In a medium sized shallow bowl beat eggs with salt and pepper until lightly blended. In a separate bowl, mix in the bread crumbs and grated Parmesan cheese. Dip abalone slices in the egg mixture, drain briefly and then dip into crumbs. Fry the coated steaks in olive oil about 1 minute on each side. Remove from the pan and arrange in a buttered or spray released oven proof 9 x 13 inch dish. Mix together the tomato sauce, wine, garlic, parsley and drained olives. Spoon the tomato sauce mixture over each of the abalone steaks. Top each steak with a slice of mozzarella cheese. Place the prepared pan of steaks under a hot oven broiler until the cheese lightly browns and the sauce on top becomes bubbly. Serve immediately. Serves 6.

Abalone Saltimbocca

6 thin slices of ham
6 slices of Swiss cheese
12 abalone steaks, pounded
1/2 cup Parmesan cheese, grated
1/4 cup flour
flour for coating
1/2 teaspoon sage
1/2 teaspoon salt
1/4 teaspoon pepper
2 eggs beaten with 2 tablespoons milk
2 tablespoons oil
2 tablespoons butter
8 ounces heavy cream
3/4 cup white wine

Make the ham and cheese slices about 1/4 inch smaller than the abalone. Make into sandwiches and secure with toothpicks. Mix Parmesan cheese, flour, sage, salt and pepper. Dip the sandwiches in the plain flour, then in the egg mixture, then in the Parmesan mixture. Press the coating into the abalone to be sure it sticks. Refrigerate at least 1 hour. Preheat oven to 300F. Heat the oil in a skillet and lightly brown the sandwiches on all sides. Transfer them to a shallow casserole dish in a single layer and pour on the sauce made by mixing the cream and wine. Heat in the oven for 15 minutes.

Abalone Thermador

1 pound abalone, pounded and diced
1 cup boiling water
1/2 cup cream
1/2 teaspoon paprika
pinch of celery salt
1 shake of Tabasco sauce
2 tablespoons cornstarch
3 tablespoons butter
1 1/2 cups white bread, shredded
salt and pepper to taste

Preheat the broiler. Place diced abalone in the boiling water and remove from heat after 1 minute. Let cool slightly and add cream, paprika, celery salt and Tabasco. Simmer 5 minutes. Spoon out some of the mixture and add to the cornstarch to make a smooth paste. Add this back to the mixture and simmer another 5 minutes. Melt the butter and add to the shredded bread stirring until the butter is absorbed. Place the abalone mixture into a shallow pan or divide into individual Pyrex dishes and put the bread on top. Place under the broiler until the bread is browned. Salt and pepper to taste.

Abalone Victoria

2 tablespoons finely chopped parsley
1 cup bread crumbs
1 egg yolk
2 teaspoons clarified butter
1 teaspoon lemon juice
flour to coat
8 sliced abalone steaks
salt to taste
white pepper to taste
1/2 cup butter
1 tablespoon sherry

Mix together parsley and bread crumbs. In a separate bowl, combine egg yolk, clarified butter and lemon juice. Place flour on a dish for dredging. Season 1 side of abalone steaks with salt and pepper. Lightly flour and paint with egg mixture. Coat with parsley and bread crumb mixture. Melt butter in frying pan. When butter begins to foam, add steaks and cook 1 minute each side. Add sherry and flame. Transfer to a serving dish and top with browned butter from pan. 8 servings.

Island Style Abalone

3 large abalone, cleaned
2 large lemons or 6 limes or half of both
1 small hot chili pepper
1 clove garlic

Slice abalone very thinly across the muscle Layer abalone slices, finely chopped garlic and chili in bowl Squeeze lemon/lime juice over.Refrigerate for at least 1 hour. Serve on lettuce leaves as an entree, sprinkled with freshly ground pepper. Great with chilled white wine and crusty bread.

Sauteed Abalone Cutlets

3/4 cup dry, unseasoned bread crumbs
1 large garlic clove, minced
1 tablespoon minced parsley
freshly ground pepper, to taste
1/2 teaspoon salt
1/3 cup all purpose flour
2 eggs, lightly beaten
4 live, abalone, 4 to 5 ounces each, shucked, cleaned, cut horizontally into 1/8 inch thick slices
1/2 cup vegetable oil
1 tablespoon butter
lemon wedges, as needed

In a soup bowl, thoroughly combine bread crumbs, garlic, parsley, a generous amount of pepper and all but a pinch of the salt. Let stand for 30 minutes. Measure the flour into another bowl. In a third bowl, combine remaining pinch of salt and the eggs; cover and refrigerate until needed. Meanwhile, between sheets of waxed paper or plastic wrap and using a meat mallet, lightly pound the abalone slices until they are slightly flattened; refrigerate if not using immediately. Just before cooking, dip each abalone slice into the flour, coating the entire surface and shaking off all excess flour. Then dip each slice into the beaten egg, letting excess egg drip off. Dip each slice into bread crumbs to evenly and thoroughly coat the surface of the abalone. Shake off excess crumbs. In a 10 to 12 inch heavy saute pan over medium high heat, heat oil until it ripples; add butter. When it is melted, add as many coated abalone slices as possible without letting them touch. Saute until golden, about 20 seconds; turn slices and saute until second side is golden and slices are just cooked through, another 20 to 30 seconds. Drain slices on paper toweling. Serve immediately with lemon wedges.