Abalone Hors Doeuvres Recipes

ABALONE CAKES

Steps:

• Place the sliced abalone into a grinder or food processor and mince. Once minced, place the abalone meat in a bowl and add the minced garlic, egg and bread crumbs. Mix thoroughly. Mold the mixture into palm-sized patties and place aside.
• Heat the oil in a frying pan over medium heat. Place the patties in the pan and cook for about 2 minutes on each side. Serve.

ABALONE HORS D'OEUVRES

Steps:

• Preheat oven to 350 degrees F.
• Place the bacon strips on a rimmed baking sheet. Bake until bacon is about halfway cooked, about 5 to 10 minutes, making sure not to crisp the bacon. Remove the bacon from the oven, drain on paper towels and cool.
• Place a piece of cheese on top of each steak and roll the steak up around the cheese. Wrap a piece of bacon around each steak, covering as much of the exposed steak as possible. Cut off any excess bacon and secure the rolls with a toothpick.
• Grill abalone rolls, turning once, until the bacon is browned and crisp and the cheese begins to melt out the ends, about 2 minutes.

ABALONE VICTORIA

Steps:

• Mix together parsley and bread crumbs. In a separate bowl, combine egg yolk, clarified butter and lemon juice. Place flour on a dish for dredging.
• Season 1 side of abalone steaks with salt and pepper. Lightly flour and paint with egg mixture. Coat with parsley/bread crumb mixture.
• Melt butter in frying pan. When butter begins to foam, add steaks and cook 1 minute each side. Add sherry and flame. Transfer to a serving dish and nap with browned butter from pan.

DUCK CAMP HORS D'OEUVRES WITH BOURBON FINISH

Steps:

• Assemble dredge ingredients in a 1-quart resealable plastic bag, seal, and shake to mix thoroughly.
• Add the bacon to a cold 10-inch pan (I find a cast iron skillet works well) and put on medium heat. When fat has rendered and while bacon is still soft, add onions to the pan with brown sugar. Stir onions occasionally, cook until golden brown. You can add a bit of salt and pepper if you like.
• While onion is cooking, add meat to the dredge, 5 to 6 pieces at a time, seal bag, and shake bag to coat all pieces. Remove dredged pieces, shake off excess, and repeat with remaining meat.
• Remove onions and bacon from the pan, trying to leave as many rendered juices as possible, and set onion mixture aside. Add 1/2 of the olive oil to the pan, raise heat to medium temperature a little bit, and allow oil to heat up. Add meat, a handful at a time, and use wooden spoon to separate pieces. Cook for 10 to 12 minutes, stirring occasionally (note: if meat starts to stick, add a little more oil to pan.) Return onion mixture to the pan, and toss.
• Dissolve cornstarch in bourbon and add to pan. Continue to cook for about 3 minutes, stirring. Liquid should thicken, slightly. Remove the meat and onion mixture from the pan and pour the sauce over the top. Serve hors d'oeuvres family style with toothpicks and crackers or French bread slices.