When Sarah, the editor of Edible Monterey Bay, commissioned me to cover an abalone cooking class, I had no idea how much I would have to invoke some superhero skills. I had to juggle a notepad, a camera, and a knife because I needed to (1) photograph, (2) take notes, (3) interview, (4) shuck, pound, and cook my abalone! But, I did it. And it was fabulous. I even got a "Wow! Nice job." from the chef on my presentation, garnishing my dish with sea lettuce, oyster leaves, and sea grass.
We even got to take home an abalone. Without a sousvide contraption of my own, I made due with a double boiler and whipped up a late snack for my love. I didn't have any of the sea greens; I garnished the dish with fresh tarragon. After I tucked the boys into bed and came back downstairs, it was gone. I guess he liked it!
2 T diced onions
1/2 C fresh corn
1/4 C freshly shelled tiger eye beans
1 bay leaf
1 C chicken stock
abalone*
butter
1/2 t minced garlic
fresh tarragon
freshly ground pink Himalaya salt and rainbow peppercorn
*the fresh abalone was shucked, pounded, then steamed over a double boiler for 4 hours and drizzled with beer every hour on the hour
In a small saucepan, cook the onions until they begin to turn translucent. Add the corn, beans, bay leaf, and chicken stock. Cook of low heat until the rest of the dish is ready for plating.
Melt a pat of butter in a skillet with garlic. Cook the abalone quickly - one minute on each side.
To serve: spoon the corn-bean relish onto a plate. Top with the abalone. Sprinkle with salt and pepper, to taste. Top with fresh tarragon.
And just to compare...this is what I made in class.
We even got to take home an abalone. Without a sousvide contraption of my own, I made due with a double boiler and whipped up a late snack for my love. I didn't have any of the sea greens; I garnished the dish with fresh tarragon. After I tucked the boys into bed and came back downstairs, it was gone. I guess he liked it!
2 T diced onions
1/2 C fresh corn
1/4 C freshly shelled tiger eye beans
1 bay leaf
1 C chicken stock
abalone*
butter
1/2 t minced garlic
fresh tarragon
freshly ground pink Himalaya salt and rainbow peppercorn
*the fresh abalone was shucked, pounded, then steamed over a double boiler for 4 hours and drizzled with beer every hour on the hour
In a small saucepan, cook the onions until they begin to turn translucent. Add the corn, beans, bay leaf, and chicken stock. Cook of low heat until the rest of the dish is ready for plating.
Melt a pat of butter in a skillet with garlic. Cook the abalone quickly - one minute on each side.
To serve: spoon the corn-bean relish onto a plate. Top with the abalone. Sprinkle with salt and pepper, to taste. Top with fresh tarragon.
I love all the Edible mags. I am so impressed. Cudos!
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