Grilled Abalone With Papaya Sauce Recipes

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MONTEREY BAY ABALONE, MEUNIèRE-STYLE



Monterey Bay Abalone, Meunière-Style image

Provided by Christine Muhlke

Categories     project, appetizer

Time 20m

Yield Serves 4 as an appetizer, 2 as an entree

Number Of Ingredients 6

4 small abalones, 4 to 5 ounces each in shell weight (see note)
1/2 cup flour
6 tablespoons butter
1 tablespoon packed, finely chopped flat-leaf parsley
1 tablespoon Meyer lemon or lemon juice
Fleur de sel

Steps:

  • The day before serving, force a large tablespoon between the abalone and its shell, sliding the spoon against the shell to dislodge the shell muscle. (The side not attached to the shell is called the foot.) Using your hands, peel off the narrow flap (a k a the mantle) near the head - the area with two black prongs - then remove the innards that surround the central, round shell muscle. If you cannot grab the mantle, slice it slightly to allow you to grip it better, trying not to pierce the innards, which are attached to the abalone at the head. Cut out the innards and the head in one small chunk and discard. Put the abalone on a plate, cover with plastic wrap and refrigerate overnight. (This step is necessary to relax the abalone and prevent it from splitting when pounded.) Repeat with the remaining abalones.
  • The next morning, make crisscross incisions about 1?4 inch apart and 1?4 inch deep on the bottom of the round shell muscle of each abalone. Place the abalone, foot-side down, on a dish towel. Fold the other edge of the towel over the abalone to completely cover. Pound two to three times gently but firmly with the even side of a meat pounder, slightly flattening the abalone without disfiguring it. (Do not use a tenderizer or the cubed side of a meat pounder. Use only a flat surface.) Repeat with the remaining abalones. Return them to a plate, cover with plastic wrap and refrigerate.
  • Toss the abalones in flour, shaking off excess. Heat the butter in a large sauté pan over medium-high heat. When it foams, place the abalones in the pan, foot-side up. While gently shaking the pan, allow the butter to slowly turn to a hazelnut brown with a nutty aroma. After about 2 minutes, turn the abalones and cook for 1 minute more. Both the abalones and the butter should be golden brown. Add the parsley and lemon juice and shake the pan to coat with the juices. Place the abalones on a plate and spoon over a bit of the juices. If you choose, top with a pinch of fleur de sel.

Nutrition Facts : @context http, Calories 244, UnsaturatedFat 5 grams, Carbohydrate 14 grams, Fat 18 grams, Fiber 0 grams, Protein 7 grams, SaturatedFat 11 grams, Sodium 170 milligrams, Sugar 0 grams, TransFat 1 gram

ABALONE ATTACK (ABALONE POKE)



Abalone Attack (Abalone Poke) image

Provided by Food Network

Time 35m

Yield 4 servings

Number Of Ingredients 8

1 pound abalone
1/4 cup sesame seed oil
1/8 cup soy sauce
8 Thai peppers, chopped
Light sprinkle crushed chili flakes
1/2 cup diced green onions
2 tablespoons toasted sesame seeds
1 tablespoon Hawaiian salt

Steps:

  • Slice the abalone into 1/4-inch slices and put into a pressure cooker for 25 minutes. Put the abalone into a bowl and add the sesame oil, soy sauce, peppers, chili flakes, onions, sesame seeds and salt. Mix well to combine and serve.

GRILLED ABALONE STEAK AND FRUIT SKEWERS



Grilled Abalone Steak and Fruit Skewers image

Provided by Food Network

Categories     main-dish

Time 1h4m

Yield 4 servings

Number Of Ingredients 14

1/2 cup soy sauce
1/2 cup sherry
1/2 cup mango juice
2 tablespoons balsamic vinegar
1/2 teaspoon dry mustard
1 tablespoon grated fresh ginger
1 tablespoon minced garlic
16 (1-ounce) abalone steaks
2 1/2 tablespoons light brown sugar
1 1/2 teaspoons cornstarch
8 ounces pineapple, cubed
8 ounces pears, cubed
8 ounces peaches, cubed
Wooden skewers, soaked in water for 30 minutes

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.

GRILLED CHICKEN WITH PAPAYA BBQ SAUCE



Grilled Chicken With Papaya BBQ Sauce image

It's June so fire up that BBQ and get busy. With this recipe you'll enjoy the flavors of tropical fruit and citrus along with some heat on your chicken. I strongly suspect that the seasoned rice wine vinegar could be replaced with white wine vinegar. Time does not include marinading time.

Provided by Annacia

Categories     Chicken Breast

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 26

1/4 cup coconut cream, from top of 1 can
1 large papaya, seeds of
1 garlic clove, minced
1 tablespoon ginger, minced
1 lime, juice and zest of
1 lemon, juice and zest of
2 tablespoons cilantro stems, chopped
4 boneless skinless chicken breasts
1 tablespoon vegetable oil
1 sweet onion, finely diced
3/4 cup sugar
1 scotch bonnet pepper, pith and seeds removed and quartered (or any pepper with a heat level you like)
2 limes, juice and zest of
1 lemon, juice and zest of
1 cup water
1/2 cup seasoned rice wine vinegar (a.k.a. awasezu)
5 cups papayas, large dice
2 teaspoons salt
1 tablespoon vegetable oil
1/4 cup barbecue sauce (the papaya sauce above)
1/4 cup cashew nuts, coarsely chopped -see below
1 tablespoon cilantro leaf (garnish) (optional)
1 teaspoon butter
1/2 cup unsalted cashews
1 pinch paprika
1 pinch salt

Steps:

  • PAPAYA CHICKEN MARINADE:.
  • In a bowl, combine all ingredients for the marinade (except chicken).
  • Add chicken and immerse in marinade.
  • Set aside to marinate for a minimum of 1 hour up to 24 hours.
  • Prepare Papaya BBQ Sauce.
  • PAPAYA BBQ SAUCE:.
  • Heat oil in a pot over medium heat and add onion. Cook and stir until translucent ensuring onion does not brown.
  • Add sugar, scotch bonnet, zest of limes and lemon. Allow sugar to dissolve.
  • Add water, juice from lemon, limes and vinegar.
  • Bring to a boil.
  • Add papaya and season with salt.
  • Bring to a boil again and allow to simmer for 15 minutes.
  • Using a blender, puree sauce until smooth.
  • TO GRILL CHICKEN:.
  • Heat and oil grill.
  • Remove chicken from marinade and place on grill.
  • Baste each breast with 2 tablespoons of Papaya BBQ Sauce, continue basting occasionally until chicken is cooked through.
  • Garnish with chopped Spiced Cashews and cilantro leaves.
  • SPICED CASHEW NUTS:.
  • In a small frying pan, melt butter over medium heat.
  • Add cashews until golden brown. Remove from heat, add paprika and salt.
  • Use half of Spiced Cashew Nuts and chop for chicken and reserve the remainder whole to add to a salad.

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