In article >,
Mort > wrote:

> Sqwertz wrote:
> > On Sat, 17 Apr 2010 17:07:43 -0700, Mort wrote:
> >
> >> Anyone ever try smoking these? I just got a bunch from a friend.
> >> I normally use the slice thin, pound, then quick saute cooking method.
> >>
> >> This time I want to smoke them. I'm not sure if I should:
> >>
> >> - Cold smoke them whole
> >> - Slice, pound, then hot smoke (like at 160 F or so)
> >
> > You got me there. I have done everything but abalone (and canned
> > tuna).
>
>
> Result were fantastic.
>
> Cleaned and trimmed them into big hockey pucks and split
> them longitudinally.
>
> Stewed them for 3 hours in a strong court bouillon to
> which I added caraway and fennel seed. Commercial
> crab boil mixes would also work great here.
>
> Let them cool a bit, fan dried them and smoked gently for about an
> hour at 150-160 F.
>
> Slice thinly and arrange on plate. Add chopped shallots, a little
> vinaigrette and some S&P.

Didn't know you were going to stew them first to tenderize. Sounds good.
You going to make chowder out of the court bullion/abalone liquid?
--
Peace! Om

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