Double Breaded Abalone Steaks Recipes

GRILLED ABALONE STEAK AND FRUIT SKEWERS

Steps:

• Mix soy sauce, sherry, mango juice, vinegar, mustard, ginger, and garlic together in a bowl. Reserve 1/3 of the mixture for a glaze. Put abalone steaks in a shallow baking dish, pour marinade over. Marinate the steaks for at least 30 minutes or refrigerate covered up to 4 hours.
• Preheat an outdoor grill to high heat.
• Put the reserved marinade in a saucepan, whisk in the brown sugar and cornstarch. Simmer over low heat until marinade thickens to create a glaze. Set side but keep warm.
• Place 2 skewers about 2 inches apart on your work surface. Weave the marinated abalone steaks onto the skewers so that the steaks will lie flat on the grill. Alternate with fruit pieces between the steaks. Each double skewer will hold 2 to 3 steaks plus fruit.
• Grill over high heat until abalone is cooked, about 1 minute per side. Brush the fruit with the glaze and serve immediately.

TRADITIONAL ABALONE

Steps:

• Slice the abalone into 1/4 inch thick steaks, making sure to trim off any meat that is not white, as this part tends to be very tough. Place the steaks on a cutting board, and pound with a meat tenderizer until pliable.
• In a small bowl, stir together the ketchup, horseradish, and lime juice to make a cocktail sauce. Refrigerate until ready to use.
• Heat olive oil in a large heavy skillet over medium heat for about 5 minutes. Whisk eggs and milk together in a shallow dish. Place bread crumbs in a large resealable plastic bag. Dip the abalone steaks in egg, then place in the bag with the crumbs and shake to coat.
• Fry coated abalone for 3 to 5 minutes on each side, until golden brown. Remove to paper towels to drain. Place on a platter, and garnish with lime slices and parsley. Serve with the cocktail sauce for dipping.

DOUBLE BREADED ABALONE STEAKS

Steps:

• Place Ritz Crackers (I use two sleeves of Ritz), black and white pepper into ziplock bag.
• Smash crackers into a powder and place into shallow bowl.
• Place flour in seperate shallow bowl.
• Blend eggs and sherry in put into a 3rd shallow bowl.
• Slice abalone into thin 1/4 inch steaks.
• Place sliced abalone steaks on hard surface covered with Saran Wrap.
• Tenderize both sides of steaks by pounding with meat hammer.
• Coat both sides of one abalone steak with flour.
• Dip the floured abalone steak in egg mixture.
• Coat the egg dipped abalone steak with cracker crumbs.
• Place double coated steak onto cookie sheet lined with wax paper.
• Chill the breaded steaks for 1-2 hours (this keeps the breading from falling off when cooking).
• Heat olive oil in pan on medium high heat until hot.
• Add abalone steaks to the hot oil and cook on one side approximately 30-45 seconds.
• Turn abalone steaks gently.
• Cook for another 30 45 seconds.
• Remove abalone steaks onto plate and layered with 4 or 5 paper towels to help absorb excess oil.
• Serve hot and enjoy.

BREADED STEAKS

Steps:

• Flatten steaks to 1/2-in. thickness. Cut into serving-sized pieces; set aside. Place flour in a shallow bowl. In another shallow bowl, combine eggs, milk, salt and pepper. Place bread crumbs in a third shallow bowl. Coat steaks with flour, then dip into egg mixture and coat with crumbs. , In a large skillet over medium-high heat, cook steaks in oil until meat reaches desired doneness (for medium-rare, a thermometer should read 135°, medium, 140°, medium-well, 145°), 2-3 minutes on each side.

PHONEY ABALONE

Steps:

• If the breasts are thick slice them in half lengthwise and then place between sheets of waxed paper and pound them thin.
• Place the pounded breasts in a closed container and pour in the clam nector and garlic.
• Cover and refrigerate for 36-48 hrs making sure that all of the chicken is covered in the nector.
• If not, then turn the chicken 3 or four times during marinating.
• Drain well just before cooking, dip in slightly beaten eggs and bread crumbs and lightly fry in the butter/oil.