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And one for sf's city by the bay...
http://www.abalonefarm.com/recipes/
Abalone with Ginger Butter Sauce Ingredients: 1/2 cup plus 2 T. unsalted butter 2 small shallots, minced 3 T. dry white wine 3 T. white wine vinegar 1 t. heavy whipping cream 2 t. ginger purée 6 - 8 abalone steaks 1/2 cup flour Viola flowers or pansies for garnish (optional) Melt 1 T of butter in a small saucepan over medium heat. Add the shallots and sauté until transparent. Add the wine and vinegar. Cook until the mixture is reduced to about 1 T and is syrupy. Whisk in the cream. Reduce the heat to low. Set aside 2 T of the butter. Cut the remaining butter into pieces. Whisk in the butter, piece by piece, working on and off the heat as necessary to keep the butter from melting before it is emulsified. Whisk in the ginger purée. Remove from heat. Keep warm in a very low oven or in the top of a double boiler over simmering water. Lightly pat steaks dry with a paper towel. Coat both sides of steaks with flour and shake off excess. Melt the remaining 2 T of butter in a medium size skillet over medium-high heat. Place enough abalone in the skillet to cover the bottom. Cook for 30 - 60 seconds on each side until golden brown. Immediately transfer the abalone to a warm serving platter. Pour the ginger butter sauce over the abalone. Garnish with flowers. Serve immediately. Serves 2. |
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And one for sf's city by the bay...
On Thursday, December 10, 2015 at 2:52:59 PM UTC-6, Abiquiu wrote:
> http://www.abalonefarm.com/recipes/ > > Abalone with Ginger Butter Sauce > > Ingredients: > > 1/2 cup plus 2 T. unsalted butter > 2 small shallots, minced > 3 T. dry white wine > 3 T. white wine vinegar > 1 t. heavy whipping cream > 2 t. ginger purée > 6 - 8 abalone steaks > 1/2 cup flour > Viola flowers or pansies for garnish (optional) > > Melt 1 T of butter in a small saucepan over medium heat. Add the > shallots and sauté until transparent. Add the wine and vinegar. Cook > until the mixture is reduced to about 1 T and is syrupy. Whisk in the > cream. Reduce the heat to low. > > Set aside 2 T of the butter. Cut the remaining butter into pieces. Whisk > in the butter, piece by piece, working on and off the heat as necessary > to keep the butter from melting before it is emulsified. Whisk in the > ginger purée. Remove from heat. Keep warm in a very low oven or in the > top of a double boiler over simmering water. > > Lightly pat steaks dry with a paper towel. Coat both sides of steaks > with flour and shake off excess. Melt the remaining 2 T of butter in a > medium size skillet over medium-high heat. Place enough abalone in the > skillet to cover the bottom. Cook for 30 - 60 seconds on each side until > golden brown. > > Immediately transfer the abalone to a warm serving platter. Pour the > ginger butter sauce over the abalone. Garnish with flowers. Serve > immediately. Serves 2. They do have lots of abalones out there. > "We could see the children's toys here and there, and we saw a game that the children had made themselves out of dirt, deer antlers and abalone shells, but the game was so strange that only children could tell what it was. Perhaps it wasn't a game at all, only the grave of a game." --Richard Brautigan --Bryan |
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And one for sf's city by the bay...
MisterDiddyWahDiddy wrote:
> On Thursday, December 10, 2015 at 2:52:59 PM UTC-6, Abiquiu wrote: >> http://www.abalonefarm.com/recipes/ >> >> Abalone with Ginger Butter Sauce >> >> Ingredients: >> >> 1/2 cup plus 2 T. unsalted butter >> 2 small shallots, minced >> 3 T. dry white wine >> 3 T. white wine vinegar >> 1 t. heavy whipping cream >> 2 t. ginger purée >> 6 - 8 abalone steaks >> 1/2 cup flour >> Viola flowers or pansies for garnish (optional) >> >> Melt 1 T of butter in a small saucepan over medium heat. Add the >> shallots and sauté until transparent. Add the wine and vinegar. Cook >> until the mixture is reduced to about 1 T and is syrupy. Whisk in the >> cream. Reduce the heat to low. >> >> Set aside 2 T of the butter. Cut the remaining butter into pieces. Whisk >> in the butter, piece by piece, working on and off the heat as necessary >> to keep the butter from melting before it is emulsified. Whisk in the >> ginger purée. Remove from heat. Keep warm in a very low oven or in the >> top of a double boiler over simmering water. >> >> Lightly pat steaks dry with a paper towel. Coat both sides of steaks >> with flour and shake off excess. Melt the remaining 2 T of butter in a >> medium size skillet over medium-high heat. Place enough abalone in the >> skillet to cover the bottom. Cook for 30 - 60 seconds on each side until >> golden brown. >> >> Immediately transfer the abalone to a warm serving platter. Pour the >> ginger butter sauce over the abalone. Garnish with flowers. Serve >> immediately. Serves 2. > > They do have lots of abalones out there. The abalone is a sublime mollusk and a darned pricey one too! > "We could see the children's toys here and there, and we saw a game that the children had made themselves out of dirt, deer antlers and abalone shells, but the game was so strange that only children could tell what it was. Perhaps it wasn't a game at all, only the grave of a game." > --Richard Brautigan > > --Bryan I've read most of his stuff, so which one was it from? A Confederate General from Big Sur / Dreaming of Babylon / The Hawkline Monster? "This morning I saw a coyote walking through the sagebrush right at the very edge of the ocean ? next stop China. The coyote was acting like he was in New Mexico or Wyoming, except that there were whales passing below. That's what this country does for you. Come down to Big Sur and let your soul have some room to get outside its marrow." |
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And one for sf's city by the bay...
On Thu, 10 Dec 2015 13:52:55 -0700, Abiquiu > wrote:
> http://www.abalonefarm.com/recipes/ > > Abalone with Ginger Butter Sauce > > Ingredients: > > 1/2 cup plus 2 T. unsalted butter > 2 small shallots, minced > 3 T. dry white wine > 3 T. white wine vinegar > 1 t. heavy whipping cream > 2 t. ginger purée > 6 - 8 abalone steaks > 1/2 cup flour > Viola flowers or pansies for garnish (optional) > > Melt 1 T of butter in a small saucepan over medium heat. Add the > shallots and sauté until transparent. Add the wine and vinegar. Cook > until the mixture is reduced to about 1 T and is syrupy. Whisk in the > cream. Reduce the heat to low. > > Set aside 2 T of the butter. Cut the remaining butter into pieces. Whisk > in the butter, piece by piece, working on and off the heat as necessary > to keep the butter from melting before it is emulsified. Whisk in the > ginger purée. Remove from heat. Keep warm in a very low oven or in the > top of a double boiler over simmering water. > > Lightly pat steaks dry with a paper towel. Coat both sides of steaks > with flour and shake off excess. Melt the remaining 2 T of butter in a > medium size skillet over medium-high heat. Place enough abalone in the > skillet to cover the bottom. Cook for 30 - 60 seconds on each side until > golden brown. > > Immediately transfer the abalone to a warm serving platter. Pour the > ginger butter sauce over the abalone. Garnish with flowers. Serve > immediately. Serves 2. Thanks, too bad abalone costs a bloody fortune these days! Even thought they are farm raised now I still see AQ on the menu, which is aka: poached (after dark, using scuba gear) in my lexicon. -- sf |
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And one for sf's city by the bay...
On Thursday, December 10, 2015 at 4:48:52 PM UTC-6, Abiquiu wrote:
> MisterDiddyWahDiddy wrote: > > On Thursday, December 10, 2015 at 2:52:59 PM UTC-6, Abiquiu wrote: > >> http://www.abalonefarm.com/recipes/ > >> > >> Abalone with Ginger Butter Sauce > >> > >> Ingredients: > >> > >> 1/2 cup plus 2 T. unsalted butter > >> 2 small shallots, minced > >> 3 T. dry white wine > >> 3 T. white wine vinegar > >> 1 t. heavy whipping cream > >> 2 t. ginger purée > >> 6 - 8 abalone steaks > >> 1/2 cup flour > >> Viola flowers or pansies for garnish (optional) > >> > >> Melt 1 T of butter in a small saucepan over medium heat. Add the > >> shallots and sauté until transparent. Add the wine and vinegar. Cook > >> until the mixture is reduced to about 1 T and is syrupy. Whisk in the > >> cream. Reduce the heat to low. > >> > >> Set aside 2 T of the butter. Cut the remaining butter into pieces. Whisk > >> in the butter, piece by piece, working on and off the heat as necessary > >> to keep the butter from melting before it is emulsified. Whisk in the > >> ginger purée. Remove from heat. Keep warm in a very low oven or in the > >> top of a double boiler over simmering water. > >> > >> Lightly pat steaks dry with a paper towel. Coat both sides of steaks > >> with flour and shake off excess. Melt the remaining 2 T of butter in a > >> medium size skillet over medium-high heat. Place enough abalone in the > >> skillet to cover the bottom. Cook for 30 - 60 seconds on each side until > >> golden brown. > >> > >> Immediately transfer the abalone to a warm serving platter. Pour the > >> ginger butter sauce over the abalone. Garnish with flowers. Serve > >> immediately. Serves 2. > > > > They do have lots of abalones out there. > > The abalone is a sublime mollusk and a darned pricey one too! > > > "We could see the children's toys here and there, and we saw a game that the children had made themselves out of dirt, deer antlers and abalone shells, but the game was so strange that only children could tell what it was.. Perhaps it wasn't a game at all, only the grave of a game." > > --Richard Brautigan > > > > --Bryan > > I've read most of his stuff, so which one was it from? > > A Confederate General from Big Sur / Dreaming of Babylon / The Hawkline > Monster? > A Confederate General from Big Sur > --Bryan |
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And one for sf's city by the bay...
sf wrote:
> On Thu, 10 Dec 2015 13:52:55 -0700, Abiquiu > wrote: > >> http://www.abalonefarm.com/recipes/ >> >> Abalone with Ginger Butter Sauce >> >> Ingredients: >> >> 1/2 cup plus 2 T. unsalted butter >> 2 small shallots, minced >> 3 T. dry white wine >> 3 T. white wine vinegar >> 1 t. heavy whipping cream >> 2 t. ginger purée >> 6 - 8 abalone steaks >> 1/2 cup flour >> Viola flowers or pansies for garnish (optional) >> >> Melt 1 T of butter in a small saucepan over medium heat. Add the >> shallots and sauté until transparent. Add the wine and vinegar. Cook >> until the mixture is reduced to about 1 T and is syrupy. Whisk in the >> cream. Reduce the heat to low. >> >> Set aside 2 T of the butter. Cut the remaining butter into pieces. Whisk >> in the butter, piece by piece, working on and off the heat as necessary >> to keep the butter from melting before it is emulsified. Whisk in the >> ginger purée. Remove from heat. Keep warm in a very low oven or in the >> top of a double boiler over simmering water. >> >> Lightly pat steaks dry with a paper towel. Coat both sides of steaks >> with flour and shake off excess. Melt the remaining 2 T of butter in a >> medium size skillet over medium-high heat. Place enough abalone in the >> skillet to cover the bottom. Cook for 30 - 60 seconds on each side until >> golden brown. >> >> Immediately transfer the abalone to a warm serving platter. Pour the >> ginger butter sauce over the abalone. Garnish with flowers. Serve >> immediately. Serves 2. > > Thanks, too bad abalone costs a bloody fortune these days! Boy does it! > Even > thought they are farm raised now I still see AQ on the menu, which is > aka: poached (after dark, using scuba gear) in my lexicon. It makes Lobster look cheap, but as a once a year treat, wow. Sad they're still poaching them. |
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And one for sf's city by the bay...
MisterDiddyWahDiddy wrote:
> On Thursday, December 10, 2015 at 4:48:52 PM UTC-6, Abiquiu wrote: >> MisterDiddyWahDiddy wrote: >>> On Thursday, December 10, 2015 at 2:52:59 PM UTC-6, Abiquiu wrote: >>>> http://www.abalonefarm.com/recipes/ >>>> >>>> Abalone with Ginger Butter Sauce >>>> >>>> Ingredients: >>>> >>>> 1/2 cup plus 2 T. unsalted butter >>>> 2 small shallots, minced >>>> 3 T. dry white wine >>>> 3 T. white wine vinegar >>>> 1 t. heavy whipping cream >>>> 2 t. ginger purée >>>> 6 - 8 abalone steaks >>>> 1/2 cup flour >>>> Viola flowers or pansies for garnish (optional) >>>> >>>> Melt 1 T of butter in a small saucepan over medium heat. Add the >>>> shallots and sauté until transparent. Add the wine and vinegar. Cook >>>> until the mixture is reduced to about 1 T and is syrupy. Whisk in the >>>> cream. Reduce the heat to low. >>>> >>>> Set aside 2 T of the butter. Cut the remaining butter into pieces. Whisk >>>> in the butter, piece by piece, working on and off the heat as necessary >>>> to keep the butter from melting before it is emulsified. Whisk in the >>>> ginger purée. Remove from heat. Keep warm in a very low oven or in the >>>> top of a double boiler over simmering water. >>>> >>>> Lightly pat steaks dry with a paper towel. Coat both sides of steaks >>>> with flour and shake off excess. Melt the remaining 2 T of butter in a >>>> medium size skillet over medium-high heat. Place enough abalone in the >>>> skillet to cover the bottom. Cook for 30 - 60 seconds on each side until >>>> golden brown. >>>> >>>> Immediately transfer the abalone to a warm serving platter. Pour the >>>> ginger butter sauce over the abalone. Garnish with flowers. Serve >>>> immediately. Serves 2. >>> >>> They do have lots of abalones out there. >> >> The abalone is a sublime mollusk and a darned pricey one too! >> >>> "We could see the children's toys here and there, and we saw a game that the children had made themselves out of dirt, deer antlers and abalone shells, but the game was so strange that only children could tell what it was. Perhaps it wasn't a game at all, only the grave of a game." >>> --Richard Brautigan >>> >>> --Bryan >> >> I've read most of his stuff, so which one was it from? >> >> A Confederate General from Big Sur / Dreaming of Babylon / The Hawkline >> Monster? >> > A Confederate General from Big Sur I sure enjoyed him back in the day. Sombrero Fallout remains a favorite. |
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And one for sf's city by the bay...
On 12/10/2015 1:12 PM, sf wrote:
> On Thu, 10 Dec 2015 13:52:55 -0700, Abiquiu > wrote: > >> http://www.abalonefarm.com/recipes/ >> >> Abalone with Ginger Butter Sauce >> >> Ingredients: >> >> 1/2 cup plus 2 T. unsalted butter >> 2 small shallots, minced >> 3 T. dry white wine >> 3 T. white wine vinegar >> 1 t. heavy whipping cream >> 2 t. ginger purée >> 6 - 8 abalone steaks >> 1/2 cup flour >> Viola flowers or pansies for garnish (optional) >> >> Melt 1 T of butter in a small saucepan over medium heat. Add the >> shallots and sauté until transparent. Add the wine and vinegar. Cook >> until the mixture is reduced to about 1 T and is syrupy. Whisk in the >> cream. Reduce the heat to low. >> >> Set aside 2 T of the butter. Cut the remaining butter into pieces. Whisk >> in the butter, piece by piece, working on and off the heat as necessary >> to keep the butter from melting before it is emulsified. Whisk in the >> ginger purée. Remove from heat. Keep warm in a very low oven or in the >> top of a double boiler over simmering water. >> >> Lightly pat steaks dry with a paper towel. Coat both sides of steaks >> with flour and shake off excess. Melt the remaining 2 T of butter in a >> medium size skillet over medium-high heat. Place enough abalone in the >> skillet to cover the bottom. Cook for 30 - 60 seconds on each side until >> golden brown. >> >> Immediately transfer the abalone to a warm serving platter. Pour the >> ginger butter sauce over the abalone. Garnish with flowers. Serve >> immediately. Serves 2. > > Thanks, too bad abalone costs a bloody fortune these days! Even > thought they are farm raised now I still see AQ on the menu, which is > aka: poached (after dark, using scuba gear) in my lexicon. > My brother-in-laws would dive for abalone in Half-Moon bay. They free dived with wet suits. This was during the late 80's. That was a scary thing (sport?) to do due to the great white sharks in those cold, dark, waters. Those guys would always do crazy-assed things back in the day. Candy stores over here used to sell whole dried abalone back in the 60's. As I recall, they were about the size of a golf ball. My older brother would carry it in his pocket. When he wanted a snack, he'd shave off a bit with a pocket knife. Just make sure your knife is sharp so you can cut through that hard golf ball. My guess it was one of the filthiest snacks around, being in a kids's pocket for days and all. I never had one of those balls because I was too little to carry a knife. OTOH, there are two kinds of people in this world: ones that feel inclined to carry a knife with them and ones that won't. To this day I won't carry a knife but my brother always does. I was at the supermarket yesterday. In the poke section of the store was a new product: sliced imitation abalone for $8.99/lb. I asked for a sample and it was pretty good! Beats the heck out of me what I was eating but it was probably some kind of sea snail or somesuch ugly beast. No matter, I thought it was just tasty and tender. And that's what it's all about, isn't it? |
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And one for sf's city by the bay...
On Thu, 10 Dec 2015 15:12:11 -0800, sf > wrote:
>On Thu, 10 Dec 2015 13:52:55 -0700, Abiquiu > wrote: > >> http://www.abalonefarm.com/recipes/ >> >> Abalone with Ginger Butter Sauce >> >> Ingredients: >> >> 1/2 cup plus 2 T. unsalted butter >> 2 small shallots, minced >> 3 T. dry white wine >> 3 T. white wine vinegar >> 1 t. heavy whipping cream >> 2 t. ginger purée >> 6 - 8 abalone steaks >> 1/2 cup flour >> Viola flowers or pansies for garnish (optional) >> >> Melt 1 T of butter in a small saucepan over medium heat. Add the >> shallots and sauté until transparent. Add the wine and vinegar. Cook >> until the mixture is reduced to about 1 T and is syrupy. Whisk in the >> cream. Reduce the heat to low. >> >> Set aside 2 T of the butter. Cut the remaining butter into pieces. Whisk >> in the butter, piece by piece, working on and off the heat as necessary >> to keep the butter from melting before it is emulsified. Whisk in the >> ginger purée. Remove from heat. Keep warm in a very low oven or in the >> top of a double boiler over simmering water. >> >> Lightly pat steaks dry with a paper towel. Coat both sides of steaks >> with flour and shake off excess. Melt the remaining 2 T of butter in a >> medium size skillet over medium-high heat. Place enough abalone in the >> skillet to cover the bottom. Cook for 30 - 60 seconds on each side until >> golden brown. >> >> Immediately transfer the abalone to a warm serving platter. Pour the >> ginger butter sauce over the abalone. Garnish with flowers. Serve >> immediately. Serves 2. > >Thanks, too bad abalone costs a bloody fortune these days! Even >thought they are farm raised now I still see AQ on the menu, which is >aka: poached (after dark, using scuba gear) in my lexicon. "Back in the day" when I lived on Coronado Island, http://coronadovisitorcenter.com/ my diving neighbor kept the whole neighborhood in abalone. We'd have great neighborhood feasts after we pounded the heck out of the steaks. "Those were the days my friend, we thought they'd never end" Thanks for the recipe and the memories. koko -- Food is our common ground, a universal experience James Beard |
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And one for sf's city by the bay...
koko wrote:
> On Thu, 10 Dec 2015 15:12:11 -0800, sf > wrote: > >> On Thu, 10 Dec 2015 13:52:55 -0700, Abiquiu > wrote: >> >>> http://www.abalonefarm.com/recipes/ >>> >>> Abalone with Ginger Butter Sauce >>> >>> Ingredients: >>> >>> 1/2 cup plus 2 T. unsalted butter >>> 2 small shallots, minced >>> 3 T. dry white wine >>> 3 T. white wine vinegar >>> 1 t. heavy whipping cream >>> 2 t. ginger purée >>> 6 - 8 abalone steaks >>> 1/2 cup flour >>> Viola flowers or pansies for garnish (optional) >>> >>> Melt 1 T of butter in a small saucepan over medium heat. Add the >>> shallots and sauté until transparent. Add the wine and vinegar. Cook >>> until the mixture is reduced to about 1 T and is syrupy. Whisk in the >>> cream. Reduce the heat to low. >>> >>> Set aside 2 T of the butter. Cut the remaining butter into pieces. Whisk >>> in the butter, piece by piece, working on and off the heat as necessary >>> to keep the butter from melting before it is emulsified. Whisk in the >>> ginger purée. Remove from heat. Keep warm in a very low oven or in the >>> top of a double boiler over simmering water. >>> >>> Lightly pat steaks dry with a paper towel. Coat both sides of steaks >>> with flour and shake off excess. Melt the remaining 2 T of butter in a >>> medium size skillet over medium-high heat. Place enough abalone in the >>> skillet to cover the bottom. Cook for 30 - 60 seconds on each side until >>> golden brown. >>> >>> Immediately transfer the abalone to a warm serving platter. Pour the >>> ginger butter sauce over the abalone. Garnish with flowers. Serve >>> immediately. Serves 2. >> >> Thanks, too bad abalone costs a bloody fortune these days! Even >> thought they are farm raised now I still see AQ on the menu, which is >> aka: poached (after dark, using scuba gear) in my lexicon. > > "Back in the day" when I lived on Coronado Island, > http://coronadovisitorcenter.com/ > my diving neighbor kept the whole neighborhood in abalone. We'd have > great neighborhood feasts after we pounded the heck out of the steaks. > "Those were the days my friend, we thought they'd never end" > > Thanks for the recipe and the memories. > > koko > Wow, that's a special place to have lived and some extraordinary good times! |
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