Cordon Azul Abulon a la Cabeza de Martillo

Made Noah's abalone  http://www.norcalkayakanglers.com/index.php?topic=67176.msg759485;topicseen#new for dinner tonight and decided to try something different. Here are the recipes for Cordon Azul Abulon and Abalone Cordon Bleu.

Cordon Azul Abulon a la Cabeza de Martillo

One big abalone preferably cut in sections parallel to the foot so that you get a larger surface area to work with.
2 Jalapeño  peppers diced and seeds removed.
Monterey Jack cheese slices or shredded.
Honey baked ham slices.
2 cups Progresso Italian bread crumbs.
Martillo Mix to taste
2-eggs
½ cup milk
1 lime
1-2 cups vegetable / Canola oil
Kosher salt as required

Martillo Mix

3 parts Lowry’s seasoning
2 parts Garlic powder
2 parts Onion powder
½ part Paprika
½ part Cayenne powder
½ part Kosher salt


Preparing the abalone.

Sprinkle Martillo mix over the sliced abalone one piece at a time. Then place a slice of ham, cheese and some jalapeño pepper. Gently roll the abalone making  sure the stuffing is not spilling out and secure with toothpicks.
In a bowl add the egg and milk and beat until properly mixed together. Add 1 teaspoon of Martillo mix and stir. This will be referred to as your egg wash.

In a separate bowl pour in the Italian bread crumbs and season with 1 teaspoon of Martillo mix.

Step 1. Place a relleno in the egg wash and make sure that it is evenly coated.

Step 2. Shake off excess wash and then transfer to the bread crumbs and make sure both sides are evenly coated.

Step 3. Place the breaded rellenos on a cookie sheet.

Important step: When all pieces are breaded and laying flat on the cookie sheet place them in the refrigerator for at least one hour. This will allow the breadcrumbs to adhere to the abs during cooking. This also works well when breading fish too. You can do this hours in advance as well.

Fry them up in very hot vegetable or canola oil at approx. 300 degrees for a few minutes making sure they are evenly browned. Transfer them onto paper towels to remove any excess oil, squeeze some lime over them and a sprinkle of Kosher salt.

Serve hot with some salsa or cocktail sauce and a bucket of ice cold beers.

To make Abalone Cordon Bleu just substitute the Monterey jack cheese with Swiss and omit the jalapeño.

Buen Provecho!
Antonio
Cabeza de Martillo

Looks yummy!!! Great job Chef! 



-Kiel

WOW!!! Great recipe write up and pictures. Didn't see the bucket of ice cold cervesas. 

Didn't see the bucket of ice cold cervesas. 

Drank them too fast 
Had to snag this from a previous recipe post of mine. 

Thanks. I feel much better about it now.

This.  I.  Must.  Try.

Now that looks YUMMMMMMMY!!!!!

This.  I.  Must.  Try.

You have your moments sometimes 

Nice job Cabron. Those look delicious.

That looks like it would be great to substitute with fresh squid heads and a stuffing with the tentacles and your famous Martillo mix.

yum yum!!!

You rock, Antonio! Yet another recipe of yours I have to try!

John

I hear Nunya calling.

I hear Nunya calling.

Yeah, me too - all the time, until I get out to the water and then the sound fades and I can't find her..