Skip to main content

Chipped Abalone with Gochujang Dipping Sauce #CrazyIngredientChallenge


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.


Comments

  1. 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. 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

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

#comfortfood: Jamie Oliver's Ossobuco with Bean Ragout

As one of Jamie Oliver's Food Revolution Day Ambassadors ( I'm the Monterey #FRD2014 rep! ) I will be sent a copy of his latest cookbook - to cook from and write about. I can't wait. I do have to laugh though, because its title is  Comfort Food . And, according to a good friend:  I only make uncomfortable food . Oh, well. I can learn! To celebrate launch day - today - I'm sharing one of the recipes. Here's Jamie Oliver's Ossobuco alla Milanese recipe from his new cookbook, Comfort Food. And here's my adaptation. I typically don't eat veal, so I went to our local butcher for some lamb shanks sliced into an osso buco-style cut; but they had just sold their last shanks. Darn. But then I noticed the "never tethered...free to roam" on the veal package and decided to go for it. I added in shelling beans to make a ragout and served it over wild rice instead of risotto. Also, I used lots of different herbs in my gremolata instead of just pa