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Saturday, October 13, 2007

Abalone chez Carlson underway

We are following: Lou's North Beach Style Recipe


  • 1 Abalone
  • Flour
  • 2 eggs
  • Italian style bread crumbs
  • dash of dry sherry
  • 1 tsp freshly ground black pepper
  • olive oil
  • 1 bunch of parsley
  • many cloves of garlic
  • 1 stick of salted butter
  • 1 cup white wine
  • roll of paper towels


  • Place bread crumbs and flour in separate shallow bowls.
  • Blend eggs and sherry in shallow bowl.
  • Prepare abalone steaks:
    • Slice abalone into thin (1/8" to 1/4") steaks.
    • Bread the abalone steaks.
      1. Coat both sides of one abalone steak with flour.
      2. Dip the floured abalone steak in egg mixture.
      3. Coat the egg dipped abalone steak with bread crumbs.
      4. Put aside and repeat the process from a. for the remaining steaks.
    • Chill the breaded steaks for an hour or two.
  • Prepare parsley/garlic topping ingredients:
    • Trim parsley and chop fine.
    • Crush and chop several cloves of garlic. The more the better. There should be about a 3:1 parsley to garlic ratio.
  • Layer 4 or 5 paper towels on a serving dish.

Cooking Instructions

  1. Heat a dry frying pan on medium high heat.
  2. Wait until the frying pan is hot.
  3. Add olive oil until there is approximately 1/2 cup in the pan.
  4. Wait until the oil is hot.
  5. Add 2 to 3 abalone steaks to the hot oil.
  6. Cook on one side approximately 30 seconds.
  7. Turn abalone steaks gently.
  8. Cook for another 20 seconds.
  9. Remove abalone steaks to the serving dish.
  10. Cover abalone steaks with 2 or 3 paper towels.
  11. Repeat from step 2 for the remaining abalone steaks. Replace oil as it darkens or becomes too full of debris.
  12. Prepare the parsley/garlic topping:
    • Heat a seperate frying pan.
    • Melt one stick of salted butter.
    • Add the parsley and garlic.
    • After one minute, add the white wine.
    • After two minutes, turn down heat and hold warm.
  13. When all of the abalone has been cooked and the parsley/garlic topping is ready, pickup the stack of paper towels along one edge and shake abalone out of the paper towels onto a serving dish.
  14. Serve abalone steaks individually topped with parsley/garlic sauce.

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