Dear Chef Pisto, As a distaff member of the
Pacific Grove Looney Goonies (skin diving and drinking group in the '50s), I can tell you
I've done my share of abalone pounding! I've found that the thinner the slice, the tougher
and more pounding it took. Best results were obtained from one-half inch thick slices,
pounded with the flat side of a hammer, just enough to show who's boss. It was best cooked
on the beach.sautéed with butter and garlic, and served on French bread with De Anza port
wine. It was even better if the weather was foggy and the beach was cold. Cheers!
M. de la Roza - via e-mail
A: I've received some great feedback since the last couple of
abalone stories. Thanks pal, and keep them coming. Also, regarding last week's recipe for
"abalone pot roast - circa 1947", yes, the abalone must be trimmed and pounded
before cooking, but not sliced. |
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| I tried
an old Chinese recipe where you gently simmer a whole abalone in a very light chicken
broth, with ginger and green onion, for 10 -12 hours. Afterwards it is sliced and served
in the unbelievable broth with a dipping sauce of soy, lemon and sesame oil. It was
incredibly tender. Come to think of it, if you simmer an old shoe for 10 - 12 hours it
would also be tender. Q:
Sir, I have your cast iron grill and use it often, however, I have a hard
time cleaning it, especially if I cook a steak under high temperature. Any suggestions?
S.S. White - Hot Springs, Arizona
A: It sounds like you are not cleaning it enough. With any
cast-iron pan, you must scrub it with a steel wool pad (no soap), dry it, and then lightly
oil to prevent rust. When you're ready to use your pan, place it on a burner (medium-high
to high) for 5-7 minutes to get it really hot. |
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| Use steaks that are
1 - 1 1/2 inches thick and season them first with a little oil (rub it on with your
fingers), then add salt, pepper and Sensational SeasoningT and pat it in firmly. Place
each steak on the grill and don't touch it for 3 minutes or so, then turn it over and cook
the other side. Be careful not to knock off the seasoning. Too often, cooks are tempted to
start moving the steak around soon after going on the grill, thinking that it might
otherwise stick. Actually, the steak, or whatever you are grilling, will develop a
flavorful crust and will not stick, that is if you are wise enough to leave it alone.
After a few times, you'll get it. Back to cleaning, it creates a lot of soot but
cleans very easily when still hot, under running water. Be sure to use a thick potholder
because cast-iron stays hot for a long time. It you're still having trouble, call me
(373-3778) and I'll talk you through it. |
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