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Bruce's
Pickled Abalone
This recipe was lifted, without permission, from an on-line copy
of California Diving News'
April 1999
edition that included some articles by
Bruce Watkins on
Northern California Abalone Diving. This recipe was lifted for a couple of
reasons: on-line material from California Diving News comes and goes fairly
quickly, I haven't had a chance to try this yet, and pretty much anything with
Pickapeppa sauce in the recipe sounds great to me. By putting it here, I
figured I'll be able to find it next time I have an 8.5" abalone to prepare.
Apologies to Bruce and CDN.
Serves 6 people
Ingredients
- 1 bottle Pickappeppa (Jamaican pepper sauce)
- 1/2 cup white wine vinegar OR
1/2 cup rice vinegarOR
1/2 cup cider
vinegar
- Juice of 4-6 limes (bottled works too)
- 1 sliced med. onion
- 1/2 sliced sweet pepper
- 3-4 smashed cloves of garlic (more if you like)
- Tabasco to taste OR
fresh, diced hot peppers
- 1 cleaned 8.5 inch abalone
Preparation
- Remove the foot from the shell and slice off the sole, mantle
and black skin.
- Wrap the ab in a towel and pound until the muscle begins to
relax. The muscle just needs to be a bit limp not pounded to mush.
- Thinly slice the ab with the grain (the opposite of slicing
for steaks). Do not pound!
Cooking Instructions
- Combine all ingredients
- When oil is hot, fry floured chicken for 1 1/2 minutes on
each side.
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