4.12.2014 | TI8

Saturday I Ate:

Breakfast: Shredded Wheat and grapefruit juice

Lunch:  chicken and sausage gumbo at the California Academy of Sciences’ Academy Cafe

Mid-afternoon snack:  lemon-raspberry muffin

Dinner: Oh, my belly is full and happy after eating chips and guacamole & verdes enchiladas at Picante in Berkeley.

Pan-Fried Abalone

Abalone is one of those ridiculously simple things to cook:  bread it, fry it, eat it.  But it seemed worthwhile  to write a recipe down.  After all, I haven’t cooked it in 15 years, so my skills can get rusty.

Pan fried abalone

Ingredients

  • Abalone
  • Milk
  • Flour
  • Egg
  • Panko Breadcrumbs
  • Olive oil

Instructions

  • Slice the abalone into steaks approximately 1/4" thick. Soak slices in milk while you wait.
  • Beat the snot out of the abalone. I like to use the flat of the abalone iron so it gives a nice smacking sound. Eventually the meat relaxes. If you beat it more, it will fall apart.
  • Pat the slices dry, dust with flour, dredge with egg, and pat with breadcrumbs.
  • Fry in olive oil briefly. Don't overcook.