July 2009 Archives

Gingerbread Cookies

Recipe by www.tasteofhome.com

Today a very nice reader asked me for recipe suggestions for cookies she could send to her son in Iraq.  It's a difficult journey for perishable items with an approximate two week shipping time and temperatures as high as 130 degrees.  I wanted to help her so I did some research and found this recipe online.  It was part of a heart-warming story about a mom's quest to send cookies to soldiers overseas.  She was nick-named... "the Cookie Mom"  (story here)

This recipe was included in that story.  She found that cookies with molasses survived the trek.  I will continue to post other recipes to this section as I find them in hopes that this becomes a nice resource for military families wanting to ship cookies to their loved ones.

Ingredients:

• 1/2 cup butter, cubed
• 1/2 cup sugar
• 1/2 cup molasses
• 2 teaspoons white vinegar
• 1 egg, lightly beaten
• 3 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt

Directions:

In a saucepan, combine the butter, sugar, molasses and vinegar; bring to a boil, stirring constantly. Remove from the heat; cool to lukewarm. Stir in egg.

Combine the flour, baking soda, ginger, cinnamon and salt; stir into molasses mixture to form a soft dough.

Divide dough into thirds. Shape each portion into a disk; wrap in plastic wrap. Refrigerate for at least 2 hours or until easy to handle.

On a lightly floured surface, roll dough to 1/4-in. thickness. Cut with a floured 3-in. gingerbread boy cookie cutter.

Place on greased baking sheets. Bake at 375° for 7-9 minutes or until edges are firm. Remove to wire racks. Yield: 3-4 dozen.

Packaging Tips (also from www.tasteofhome.com)

• Drop, refrigerator and sandwich cookies are fairly sturdy and less likely to break when shipping.
• Drop cookies should be bundled back-to-back in packages of two.
• Some refrigerator cookies can be stacked in threes and then tied with ribbon to make them look extra-special.
• Strong-flavored cookies, such as gingerbread cookies, should be kept separate from milder ones.
• Once your cookies are neatly bundled in plastic wrap, place them in disposable plastic containers lined with crumpled wax paper. Colorful paper mache boxes also work nicely.
• Place your cookie containers in a second larger box that is cushioned by crumpled wax paper or bubble wrap.
• A friendly letter or greeting is always appreciated. Be sure to include one with your care package.

For more information on ways you can help support our troops, go to Washington Operation Thank You. To find a soldier in need of cookies, visit www.anysoldier.com.

Ingredients:

• 3 slices, thick sliced smoked bacon
• 4 tablespoons butter, plus 2 tablespoons, plus 1 tablespoon
• 4 tablespoons flour
• 2 cups half and half (or 1.5 cups of milk)
• 3/4 teaspoon sea salt
• 1/4 teaspoon ground white pepper
• 1/2 teaspoon adobo sauce from canned chipotle chiles (*optional)
• 1/2 teaspoon ancho chile powder (*optional)
• 2 cups grated Parmigiano-Reggiano
• 1 pound elbow macaroni or cavatappi
• 3/4 teaspoon minced garlic
• 4 ounces grated extra sharp Vermont cheddar cheese
• 4 ounces grated fontina cheese
• 4 ounces grated gruyere cheese
• 1/4 cup fresh sourdough bread crumbs

Method:

Place bacon on baking rack in 400 degree oven.. bake for 15+ minutes or until bacon is crisp.  Remove from oven and place on paper towels to remove excess grease.  After it cools crumple it into bits and set aside.  Adjust oven temp down to 350 degrees.

In a saucepan slowly melt 4 tablespoons of the butter over low heat. Add flour and stir with butter to combine. Cook, stirring constantly, for 3 minutes. Increase the heat to medium and whisk in the half and half a little at a time. Cook until just thickened, about 4 to 5 minutes, stirring frequently.  Don't cook too long or it will get gluey. Remove from the heat, season with the salt, pepper, adobo and about half of the grated parmesan. Stir until cheese is melted and sauce is smooth. Cover and set aside.

Fill a large pot with water and bring to a boil over high heat. Add salt to taste and, while stirring, add the macaroni. Return to a boil, reduce the heat to a low boil and cook for about 5 minutes, or until macaroni is al dente (slightly undercooked). Drain in a colander and return the macaroni to the pot. Add 2 tablespoons of the butter and the garlic and stir to combine. Add the cheese sauce and bacon bits and stir until well combined. Set aside.

Using the remaining tablespoon of butter, grease a 3-quart baking dish or casserole and set aside. In a large bowl combine about 4 ounces of the remaining parmesan cheese (you should still have some parmesan left for the topping), cheddar, fontina and gruyere cheeses. Toss to combine.

Layering macaroni:  Place one-third of the macaroni in the bottom of the prepared baking dish. Top with one-third of the mixed cheeses then add another third of the macaroni and another third of the cheese mixture to create layers that will melt well. Repeat with the remaining macaroni and cheese mixture. In a food processor, blend sourdough bread to create crumbs.  In a small bowl combine the sourdough bread crumbs and remaining parmesan and ancho powder. Sprinkle over the top of the macaroni and cheese.  (You may also add sliced heirloom tomatoes to top of macaroni before adding bread crumbs and parmesan) Bake for 40 to 45 minutes, or until the macaroni and cheese is bubbly and hot and the top is lightly golden brown. Remove from the oven and allow to sit for 5 minutes before serving.

Assaggiare Mendocino's Eggplant Salad

Recipe and photo submitted by Julia Kendrick Conway

www.assaggiare.com.

Once again, a fellow foodie read my mind.  I was saying how much I loved eggplant to a friend and suddenly... a reference to this eggplant salad pops up on Facebook!  It looked so wonderful, I just had to get the recipe!

The wine country of California offers a bounty of wonderful people who are passionate about food and wine.  Julia Kendrick Conway of Assaggiare Mendocino is no exception.  Her love of food and the art of cooking guided her to the Mendocino area where she started her own business.  Assaggiare provides unique catering services and cooking classes.

Nothing makes Julia happier than sharing her craft with others.  She believes in using nothing but the highest quality local ingredients from neighboring farmer's markets.

If you are visiting the Mendocino area, please consider Julia for catering needs or attend a class in her teaching kitchen.  For more information please visit www.assaggiare.com. Thank you Julia!

Ingredients:

• 3 small sweet peppers, Gypsy or Lipstick are recommended
• 1/2 pint home canned tomato conserva
• sea salt
• 2 garlic cloves, crushed and finely chopped
• 1/4 tsp dried aleppo pepper bits
• 1/4 tsp ground dried chipotle or spanish smoked pimenton (less spicy)
• 1/4 cup robust olive oil
• 4 fresh Italian or Asian eggplant, cut into 1'' cubes with skin on
• 1/4 tsp LaMar's Mendocino Seasoning Sand*

Cut peppers in to quarters, removing ribs and seeds, char, skin side down on the grill until skin blisters. Cool, peel and chop coarsely. Heat tomato in a saucepan (or substitute 1 whole tomato, peeled and seeded plus 3 tablespoons doppio tomato paste and thin with water) and add garlic, aleppo pepper and chipotle. Simmer about five minutes to develop and meld the flavors, taste and season with sea salt as needed or balance the sweetness of the tomato.

Heat olive oil over medium heat in a deep saucepan with a heavy bottom. Add eggplant, and stir to coat with oil. Cook until tender, 15 minutes +/-, stirring to prevent sticking. Add pepper pieces to tomato mixture and set aside. When eggplant is cooked through and translucent, add the tomato mixture and reduce temperature to low, simmering for 5 minutes. Season with LaMar's Mendocino Seasoning Sand and serve warm or at room temperature with pan-toasted flatbread or flour tortillas.

The LaMar's is a fabulous new product from our farmers' market in Mendocino that is made from their locally harvested sea salt, garlic, onion, black pepper and brown sugar. Ask for it at your local retailers or order online here

Photo and Recipe Reprinted with Permission by Chef David Lawrence

www.chefdavidlawrence.com

Check out his book on Amazon.com:

Follow his blog at www.forkingdelicious.blogspot.com

This recipe is from David's good friend Susan Cox of Dana Point, California.

Serves 6

FOR THE FILLING

• 6 cups peaches, peeled and sliced (about 2.5 lbs)
• ¼ cup granulated sugar
• ¼ cup light brown sugar, lightly packed
• 3 tablespoons all-purpose flour
• 1 tablespoon freshly squeezed lime juice

FOR THE TOPPING

• ¾ cup all-purpose flour
• 1/3 cup light brown sugar, lightly packed
• ¼ teaspoon kosher salt
• 6 tablespoons cold unsalted butter, cut into pieces
• ¾ cup English toffee bits (like Skor or Heath)½ cup pecans, toasted and coarsely chopped

Preheat the oven to 350 degrees.

Place six 1¼ cup ramekins on a baking sheet lined with parchment paper; set aside.

Meanwhile, immerse the peaches in boiling water for 30 seconds, then place them in a bowl of ice water. Peel the peaches and slice them into thick wedges and place them into a large bowl. Add the sugar, brown sugar, flour and lime juice and blend well. Divide filling evenly among ramekins.

To make the topping, whisk flour, brown sugar and salt in bowl to blend. Using fingertips rub in butter until mixture hold together in clumps. Stir in toffee and pecans; sprinkle over filling.

Bake Crisps until filling bubbles and topping is golden brown, about 40 minutes. Cool 10 minutes. Serve warm with ice cream if desired.

Zoe's Red Velvet Birthday Cake

Photo and Recipe Link Posted with Permission by:

Once again, Zoe from www.zoebakes.com is a mind reader.  A few months ago she did it with the Ultimate Carrot Cake Recipe... and now it's birthday cake.  Just yesterday I was discussing cakes with a friend and it made me wonder where I could find unique birthday recipes.  Suddenly.... there it was.... right on my Facebook page.  Zoe posted a link to her beautiful Red Velvet Birthday cake recipe which included a stunning basket-weave frosting.

If you haven't booked marked her blog at www.zoebakes.com please do it.  She takes the time to break down each recipe's method in thoughtful detail and mouth-watering step-by-step photos worthy of a coffee table book.

For Zoe's Red Velvet Birthday Cake Recipe..... Click Here

Ole's Swedish Hot Cakes

Photos and Recipe Posted with Permission by the Little River Inn

On my list of "must do's" when I return home for a visit to the Mendocino coast in California is going to the Little River Inn for breakfast.  Simply put, they have the best breakfast on the coast.  It's not uncommon for us to be there two or three times during our stay.  One of my favorite dishes is their Ole's Swedish Hot Cakes.  A little dusting of powdered sugar and a squeeze of lemon on these is heavenly. The thin crepe-like texture is so light compared to traditional thick pancakes.

The Little River Inn is rich with family tradition and history.  The inn opened in 1939 by Ole and Cora Coombs Hervilla.  It had been the Coombs family home during the early shipping years in the 1900's.  One day Ole asked his mother in law to turn her living room into a bar.  To quote the Inn's website, "Back in 1939 the bar was also the office, where he conducted business while bartending, smoking stogies and telling tall tales. Change was made from his cigar box, and the one key that worked in every lock was given to the occasional city slicker who insisted on locking their door at night. A 1939 photo of the bar reveals the exact same ocean view room so popular today as Ole’s Whale Watch Bar."

View from Ole's Whale Watch Bar

Today the Little River Inn is owned and managed by the fifth generation of the Hervilla family.  When you walk in the door, it's as if you are walking into their family home.  Many of the favorite menu items are family recipes including their famous hot cakes.

Ole was famous on the coast for grilling abalone and his recipe of Swedish hot cakes.  He had a special grill he adapted to make those cakes.  The recipe is still made on Ole's grill and many guests consider them the best they've ever had.  Please enjoy this recipe at home. . . but if you are ever on the Mendocino Coast in California, please dine or stay at the Little River Inn for the real thing!

This recipe serves four.

(For best results – pay attention to all four of the secret tips!)

Secret Tip #1: Make batter 12 to 24 hours before serving & refrigerate

Ingredients:

• 1 cup flour
• 1 teaspoon sugar
• ¼ teaspoon salt
• 1 teaspoon baking powder

Mix the above ingredients together

• 1 ½ cups milk
• ½ cup half and half

Mix and combine with above ingredients

• 3 eggs

Separate whites from yolks and beat whites until stiff.

Beat yolks and add to batter.

Secret Tip #2: Gently fold in whites of eggs.

• ¾ cube of butter (or 6 tablespoons) butter, melted

Secret Tip #3: Gently stir butter into batter

Secret Tip #4: Refrigerate overnight and stir very gently before griddling.

For perfect-textured hotcakes, the batter should have tender pockets of butter throughout.

• 1 chicken, cut up (3-3.5 #)

Marinade

You'll need two batches of marinade so double quantities of ingredients below:

• 1/2 cup lemon juice (from 3 lemons)
• 1/4 cup olive oil
• 1 tsp crushed red pepper flakes
• 1 tsp white pepper
• 1 tsp salt

Season chicken with salt and pepper

Ultimate BLT Sandwich

I was shopping at Whole Foods and couldn't believe how beautiful the heirloom tomatoes are this time of year.  I'm a big fan.... even in the winter months when I know they come from Mexico or the dessert in California.  I'm mean, let's face it... papayas and mangoes aren't grown in Colorado either and I just can't go 6 months without eating tomatoes!

When I woke up this morning, all I could think about was making a classic BLT for lunch.  Granted, a recipe isn't usually required for something so simple . . . but I started experimenting with different flavor combinations.  The simple classic will always be my favorite, but it's always fun to get creative.  I'm not going to describe the method of assembly since I assume you know what to do!

CLASSIC:

Yield: 2 sandwiches

Ingredients: 

• 4 slices good quality sourdough bread
• 4 slices thick cut applewood smoked butcher's bacon
• 4 TBSP mayonnaise
• 1 heirloom tomato, thinly sliced (or any good ripe tomato if you don't have heirlooms)
• butter lettuce leafs (2-3)
• Sea salt
• pepper

SOUTHWESTERN:

Ingredients: 

• 4 slices good quality sourdough bread
• 4 slices thick cut applewood smoked butcher's bacon
• 4 TBSP mayonnaise
• 1 tsp chipotle chile in adobo sauce, chopped
• 1 heirloom tomato, thinly sliced
• butter lettuce leafs (2-3)
• handful of cilantro leaves
• thinly sliced jalapenos (if you're brave :)
• Sea salt
• pepper

Swirl chipotle in mayo before assembling sandwich

BREAKFAST BLT:

Ingredients: 

• 4 slices good quality wheat bread
• 4 slices thick cut applewood smoked butcher's bacon
• 2 eggs, fried
• 4 TBSP mayonnaise
• 1 heirloom tomato, thinly sliced
• 2 slices of pepper jack cheese
• butter lettuce leafs (2-3)
• Sea salt
• pepper

Fry eggs.  Place cheese over eggs on one slice of bread - place in toaster oven for 1 minute to melt cheese - but don't overcook.  Assemble remaining ingredients.

CALIFORNIA:

Ingredients: 

• 4 slices good quality sourdough bread
• 4 slices thick cut applewood smoked butcher's bacon
• 1 ripe Haas avocado, pitted and thinly sliced
• 1/2 Meyer lemon, juiced (swirl into mayonnaise before assembling)
• 4 TBSP mayonnaise
• 1 heirloom tomato, thinly sliced
• 2 slices of pepper jack cheese
• butter lettuce leafs (2-3)
• sprouts
• Sea salt
• pepper

PESTO-GOAT CHEESE:

Ingredients: 

• 1/2 loaf herbed focaccia bread, about 8″ square
• 1 to 2 oz. Pesto Goat Cheese (or plain if you prefer)
• 3/4 cup spring mix lettuce, loosely packed
• 4 slices bacon, cooked
• 4 slices heirloom tomatos
• kosher salt and cracked pepper

Preheat your oven or toaster oven on broil.  Slice the focaccia bread into four even pieces, and then slice each piece in half lengthwise.  Place the bread slice cut-side-up on a sheet pan.  Evenly spread the goat cheese on each slice.  Broil the bread for 30 seconds or until the cheese has melted.

Remove the bread from the broiler and begin to layer the remaining ingredients onto of the bottom slice.  I used two slices of bacon and two slices of tomato for each sandwich.  Sprinkle a pinch of salt and pepper onto of the tomatoes.  Cap the sandwich with the top and enjoy.

Fried Squash Blossoms

by Oui Cook Chef Rocco Hanson

www.OuiCook.com

Rocco and Aimee Hanson own a wonderful and inventive culinary company called Oui Cook in Mendocino, California. Describing them as caterers or even as chefs just does not do them justice.  What they really do is create an ambiance for your event or private dinner that includes wonderfully prepared food.  I have first hand experience with Oui Cook.  Over the last few years, my family has insisted on Rocco and Aimee for any of our private parties.

This year, they prepared all of the food for our July 4th party.  Coming from a long line of culinary control freaks, I appreciate Rocco's creative flexibility if we have ideas for the menu.  We asked him to make some of our favorites as well as his specialties.  One of the most popular items that day was Rocco's fried squash blossoms.  He has been making these for years and they are consumed faster than anything.

When squash blossoms are available, please try this recipe.  We opted to add bacon to this filling recipe and served with a tomato coulis.  There are many other variations you can make.

Ingredients:

• Zucchini squash blossoms

Blossom Filling:

• 2 cups Ricotta
• 1 cup high quality Parmesan
• 1 egg
• salt / pepper
• 1 cup sweet white corn kernels

Batter:

• 1.5 cup flour
• 3/4 cup sparking mineral water

Tomato Coulis.

In a blender . . .

• 10  tomatoes peeled and seeded
• 2T  red wine vineagar
• 2T sugar
• 1T black pepper
• 1C good tomato juice ( for color )
• 3/4C good olive oil (slowly added )
• 1/2C Chives
• 1/2C Basil

Method:

Remove pistol from blossom

Cut stem to the desired length.

Cook corn in salted water and remove kernels from the cob

Mix Ricotta, egg, Parmesan cheese, and corn.  Using a piping bag, pipe the filling into each squash blossom (This step may be done a day in advance)

In a separate bowl, mix flour and mineral water and rest for ½ hour. You need to adjust consistency to how thick or thin you want the batter. I keep it really thin so that the focus is on the squash blossom.  Dip each blossom into the batter.  The batter will hold, just do not bunch blossoms up together.... Coat well, let some fall off.  Don't make it too wet!

Heat olive oil – not to smoking point – and cook until golden. You may shallow fry or deep fry.You may also roast it in an oven with no batter or oil.  Place on platter and spoon tomato coulis over blossom.

www.OuiCook.com • Rocco Hanson • Fan Us: Facebook.com/Oui-Cook

photos by John Birchard - www.birchardphoto.com

Paella with Seafood, Chicken and Chorizo

There is something so festive and inviting about Paella . . .especially when it's prepared over a wood fire or on the beach.  I don't claim that this recipe is an authentic or traditional version which would probably have rabbit and lima beans instead of chorizo and gabanzos.  But I believe a 20 inch paella pan can be like an artist's canvas.  Have fun with it and make it reflect your own taste or event.  Even if you take some liberty with the ingredients, everyone including the Paella purists will be coming back for seconds!

Trick:  Most recipes say to cook the seafood with the remaining ingredients prior to serving.  For a nice touch, saute the seafood in a mixture of olive oil, lots of garlic, smoked paprika and add parsley and pour over Paella just before serving.

Serves 8-10

Ingredients:

• Brine for chicken
• 1 cup olive oil
• 4-6 chorizo sausages, sliced
• 3 garlic cloves, diced
• 3 heads of garlic, not skinned but cloves detached from heads
• 8 Spanish Piquillo peppers, cored, seeded and sliced lengthwise
• 6 pounds of chicken thighs (bone in)
• 4 Spanish onions, chopped
• 5 Roma tomatoes (optional... some prefer not to include tomatoes)
• 1 bunch flat leaf Italian parsely, chopped
• 6 cups chicken stock, homemade or organic (but not low sodium)
• 1-2 cups of white wine
• 20 saffron threads
• 2 1/2 teaspoons Spanish smoked paprika
• 5 cups uncooked Valencia short-grain rice
• 2 16-ounce cans garbanzo beans (optional)
• 1 pound asparagus, chopped into 1 inch sized pieces
• 1/2 pound fresh baby artichoke hearts
• 1/2 pound wide green sweet peas or green beans (cut into 1 inch pieces)
• 5 Meyer lemons, cut into wedges, for garnish

For seafood saute'

• 24 jumbo whole shrimp (don't remove shells but split up the back to devein)
• 24 New Zealand Green Lip mussels or fresh black mussels (which ever look better)
• 24 small clams
• olive oil
• lots of extra garlic cloves, chopped
• extra parsley, chopped

Brine for Chicken:

• 1 gallon cold water
• 1 cup Kosher salt
• 1 cup sugar
• 1 TBSP sweet paprika
• 2 TBSP cracked peppercorns

Brine chicken for 4 hours in the refrigerator.  Drain brine, place chicken on a cookie sheet and pat dry with paper towels.

Heat a large paella pan over medium-high heat (preferably over an open kindling sized fire in BBQ or firepit) Add a small amount of olive oil to the pan and saute the chorizo until browned then set aside.  add remaining olive oil and garlic heads and peppers.  Lightly fry peppers.  Remove  just the peppers and set aside.

Add chicken legs and thighs to the pan, brown on all sides. When chicken is golden, add the onions and chopped garlic and saute until onions are translucent. Add tomatoes (if using)  most of the parsley, chicken stock and wine to the pan.  Simmer for about 30 minutes until liquid has reduced. Meanwhile, crush the saffron and the smoked paprika in a mortar and pestle and add it to the stock.

After a half hour, stir in the rice and let it simmer for about 20 minutes.  Do not stir or cover the rice. Gently move the pan to reposition it over the heat to ensure all sides cook.  As the rice cooks, add artichoke hearts, asparagus, peas and garbanzo beans

During the final 10 minutes, in a separate pan quickly saute the shrimp and shellfish in bunch of garlic, olive oil, smoked paprika and parsley them pour them on top of the Paella just when you are ready to serve it.

You'll know when it's ready when all the liquid has been absorbed by the rice and you can just start to smell the rice carmelizing on the bottom of the pan (it should be lightly toasted rice on the bottom but don't let it burn!)... Remove paella from the fire cover with newspaper or butcher paper and let stand for 10 minutes.  Garnish with added lemon wedges and remaining parsley.  Serve directly from the pan with wooden spoons.

Pan Fried Abalone

Growing up on the coast of Northern California I so fortunate to have access to fresh abalone.  It's considered a culinary delicacy for good reason.  When prepared correctly, it is mouth watering, tender and buttery.  And when it's not prepared correctly, it can be like dining on a Michelin tire!  The key is to pound it to just the right thickness and to make sure you don't overcook it.  Additionally, prepare it the day it is caught for the best results.  The abalone should be shucked from the shell and cleaned.  Be sure to ask for the shells as they are very pretty and look nice on your patio table.

A very good friend of mine hooked me up with some fresh abalone during my last visit.   A VERY good friend and his gift of two good-sized (and legal of course!) abalone made our trip!  This is the best way to get it.  You can buy farmed abalone, but it's expensive, is usually pounded paper fine and lacks flavor.  

I used this common preparation to make dinner for my husband ... an abalone virgin!  I'm sure there are many more sophisticated recipes out there... but sometimes simple is best and you'll always win with this recipe.

Ingredients:

quantities are approximate and should be increased dependent upon amount of abalone

• 1 fresh abalone - cleaned and sliced into small 3/4 inch steaks
• 1 lemon
• 1 loaf of freshly baked sourdough bread 
• 3 teaspoons freshly grated parmesan 
• 1 tablespoon chopped fresh parsley 
• 1 egg, whisked
• 1/4 cup milk (approx)
• 1 TBSP butter and 2 TBSP olive oil (approx) or 50/50 oil-butter
• ground sea salt
• freshly cracked pepper

Method:

Preheat oven to 400 degrees

Slice sourdough bread down the middle and then cut in half.  Place 1/4 of the bread on a cookie sheet and toast in the oven until golden (about 12-15 min).  Use remainder of bread to serve with abalone - either garlic bread or just warmed with butter.

Place toasted bread pieces in food processor and blend until the bread is in crumbs.  Add parsley and parmesan and blend until well-mixed.  Make sure you've made enough bread crumbs for the amount of abalone you have and please DON'T use store bought canned crumbs as they have no flavor.  If you're lucky enough to get fresh abalone then take the time to make your own bread crumbs.

Add egg to small bowl and whisk until fluffy.  Add milk and stir lightly until blended.  

Create an assembly line to bread and fry your abalone quickly.  

Place bread crumbs on plate next to egg bowl.  

Heat a 10-12" castiron or stainless steal skillet on medium high burner for about 2 minutes.

While skillet is heating up take one abalone steak and dip it in egg wash, then completely coat with bread crumbs.

Add oil and butter to the preheated pan until oil just starts to shimmer.  Lightly shake off excess bread crumbs.  Add abalone.  Fry until golden brown - approximately 20-50 seconds per side (depending upon thickness). Place cooked abalone steak on plate in oven at low/warm temperature (200 degrees) and repeat with remaining abalone.   Keep a close watch and don't get distracted while doing this or you may over cook the abalone or burn the bread crumbs.

Season lightly with sea salt and pepper.  

Serve immediately with your favorite side dishes and very dry white wine like a California or New Zealand Sauvignon Blanc.  Take the time to plate your dishes with the sides prior to cooking the abalone so that you may serve it quickly without letting it sit.  

Variation:

mill fresh pine nuts or macadamia nuts instead of bread crumbs