Skip to main content

Chipped Abalone with Gochujang Dipping Sauce #CrazyIngredientChallenge

By

I love the idea behind the Crazy Ingredient Challenge (CIC). In the CIC, we are assigned two ingredients to cook and create. Kelly of Passion Kneaded is our fearless leader. So, here goes...
May's Crazy Ingredient Challenge = potato chips and soy sauce
Several years ago, I covered a cooking class for Edible Monterey Bay that Chef Justin Cogley led at Aubergine called 'Monterey Bay Abalone.' Click to read my piece - Abalone: Local, Delectable, and Not As Daunting as I Previously Imagined. 


So, when I saw that our CSF (community supported fishery) share was abalone this week, I decided to do an adaptation of our Meunière-Style Monterey Bay Abalone, adding a breading of crushed potato chips and serving it with an Asian-style dipping sauce. What a hit! Everyone asked for seconds. Ummm...sorry, we only got 6 abalone. Next time I'll order an extra package.


Ingredients serves 4
  • 6 to 8 small abalone (ours were vacuum-packed, pre-shucked and pre-tenderized)
  • 1/2 C gluten-free flour
  • 3/4 C crushed potato chips
  • 1 egg, beaten
  • 6 T butter
  • splash of olive oil
Gochujang Sauce
  • 2 T gochujang (Korean red chili pepper paste)
  • 2 to 3 T rice vinegar
  • 1 T maple syrup
  • 2 t gluten-free soy sauce or tamari
  • 1 clove garlic, peeled and diced
  • 1 t sesame oil

Procedure
Gochujang Sauce
Whisk together the sauce ingredients in a small mixing bowl. Set aside.

Place the flour, beaten egg, and crushed chips in bowls. Coat each abalone in flour, shaking off excess. Dip in egg. Dredge in potato chips.

Melt butter in a splash of olive oil in a large, flat-bottom pan over medium-high heat. When the butter begins to foam, place the abalone in the pan.


Gently agitate the pan, allowing the butter to turn brown and give off a nutty aroma. After 2 minutes, turn the abalone and cook for another 2 minutes. Remove from heat. 


Serve immediately with the dipping sauce.


Labels:

Comments

  1. A Day in the Life on the FarmMay 20, 2017 at 6:55 AM

    I have never had abalone. I am so jealous that you live in an area where you can belong to a CFA and get fresh seafood locally. That is much better than lilac bushes....they only flower for a very short time.

    ReplyDelete
  2. KelsterMay 20, 2017 at 11:39 AM

    And suddenly I feel like I am watching an episode of chopped. One with abalone and potato chips in your basket. Never had abalone and actually had to google to make sure I did remember what it was.

    ReplyDelete

Post a Comment

Popular posts from this blog

Hot Chocolate Agasajo-Style {Spice It Up!}

By
photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an...
183 comments
Read more

Frozen Art Gourmet Ice Cream

By
As we headed inland from the coast, I cringed as the temperature gauge in the car for outside temp climbed into the triple digits. Ugh. I'm a rather wimpy central coastal Californian who begins to wilt when it's 70 degrees outside. Thank goodness for air conditioning and a planned ice cream stop. When I parked the car outside Frozen Art Gourmet Ice Cream in Santa Rosa, everyone breathed a sigh of relief. We knew that we still had to get to the campsite...and set up our tents in the heat. But we were going to enjoy the cool, sweet treats from Frozen Art first! Michoacana ice creameries are the equivalent of Starbucks in Mexico; they're ubiquitous. Purists, however, claim that operating a true Michoacana ice cream shop require ties to Tocumbo. It's estimated that almost ninety percent of the Tocumban population is currently employed in the ice cream business from making ice cream itself to making equipment. But the real art of Tocumban ice creams: imaginat...
Post a Comment
Read more

A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige #ItalianFWT on CulinaryCam.Com

By
I am in the process of migrating over to my new domain. Come on over to read " A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige " for December's #ItalianFWT.
Post a Comment
Read more