Abalone 3 ways a la Cabeza de Martillo

My 7 year old requested abalone yesterday morning so I decided to make abalone 3 ways for him and the family.

On the menu:

Fried Abalone
Abalone Fritters
Spicy Abalone Skewers
and homemade potato chips

Below is the Spicy Abalone Skewers recipe. The other two can be found in this section posted in June.
The only difference is that the original fritter recipe is for mussels.

Antonio


Spicy Abalone Skewers, a la Cabeza de Martillo
¼ cup freshly squeezed orange juice
2 tablespoons soy sauce
1 tablespoon olive oil
2 teaspoons finely grated fresh ginger
½ teaspoon dried crushed red pepper
1 pound thinly sliced abalone
Skewers (if wooden are used soak them in water for at least ½ hour before grilling)
Stir together first 5 ingredients in a non-reactive bowl. Then add the abalone slices and make sure that each piece is coated with the mixture. Place in the bowl in the fridge for at least one hour. Remove from fridge and skewer the abalone slices. Fruit such as pineapple or mango can be alternated between abalone slices if desired. Grill on high heat for 2 minutes per side. Brush with marinade when flipping skewers for additional flavor and also to make them nice and moist.
Enjoy!

Looks great! Thawing one out right now.

ahhhh man your killing me

I'm thawing one now too. I was just debating on how to cook it when I saw this post. The skewered abs are awesome! So is fried, though. I have decisions to make.

Well the ab I cooked last night came out chewy!
It seems hit or miss to me. Sometimes - even after having been frozen - they come out tender, and other times they end up chewy.
Anyone else experience this?

Looks awesome!

Well the ab I cooked last night came out chewy!
It seems hit or miss to me. Sometimes - even after having been frozen - they come out tender, and other times they end up chewy.
Anyone else experience this?

I think it depends on how the ab died. In my experience, abs that are frozen alive in the shell tend to be tougher in texture than when the abs are already dead/relaxed prior to freezing.

Well the ab I cooked last night came out chewy!
It seems hit or miss to me. Sometimes - even after having been frozen - they come out tender, and other times they end up chewy.
Anyone else experience this?

Just curious did you use one of my recipes?

Regarding the chewy ab and how to prevent...prior to slicing the ab, wrap the whole ab (Cleaned) in a towel and hit it with a baseball bat.  After a number of hits, you can feel the ab relax..makes for easy slicing and minimal (If any) pounding.  I have been using the technique for a while and it makes life a lot easier.  Also a great way to have ab sushi!

I had abalone the other night, came out perfect. It took me a long time to figure out how to get abalone to come out tender consistently. I use abs frozen alive in the shell in a vacuum sealed bag. I thaw them out by soaking the sealed ab in a pot of warm water. I shuck the ab by hand (its easy when theyve been frozen) and I remove the gut and the head and nothing else. I scrub off the black and then spend 10-15min pounding with an old hammer handle. At this point I find the skirt and foot are still quite rubbery and I remove them. I think if you cut them before pounding, the muscle fibers snap back and become tight and tough next to wherever your knife cuts. Cut after pounding and this isn't a problem.

+1 pound whole.

OK enough on the tread jack. This post is regarding my delicious non chewy ab recipes.

And another... Thank you

I just ate dinner but these pics made my mouth start to water and I am not even hungry. That shit looks delicious!!!

And another... Thank you

Here's a couple more

http://www.norcalkayakanglers.com/index.php?topic=60013.0

http://www.norcalkayakanglers.com/index.php?topic=38356.0

great recipe.  I want some. Thanks

3 way?
 'Nuf said. 
Looks great!