{"id":4964,"date":"2006-01-27T18:44:58","date_gmt":"2006-01-28T01:44:58","guid":{"rendered":"https:\/\/pcgirl.net\/recipes\/?p=4964"},"modified":"2010-05-22T18:48:33","modified_gmt":"2010-05-23T01:48:33","slug":"traditional-abalone","status":"publish","type":"post","link":"https:\/\/pcgirl.net\/recipes\/?p=4964","title":{"rendered":"Traditional Abalone"},"content":{"rendered":"

1\/2 pound abalone without shell <\/span><\/p>\n

1 1\/2 C. seasoned dry bread crumbs <\/span><\/p>\n

2 eggs, beaten <\/span><\/p>\n

2 T. milk <\/span><\/p>\n

1 C. olive oil for frying <\/span><\/p>\n

1\/2 C. ketchup <\/span><\/p>\n

1 T. prepared horseradish <\/span><\/p>\n

1 tsp. lime juice <\/span><\/p>\n

chopped fresh parsley for garnish <\/span><\/p>\n

\u00c2\u00a0<\/span><\/p>\n

Slice the abalone into 1\/4 inch thick steaks, making sure to trim off any meat that is not white, as this part tends to be very tough. Place the steaks on a cutting board, and pound with a meat tenderizer until pliable. In a small bowl, stir together the ketchup, horseradish, and lime juice to make a cocktail sauce. Refrigerate until ready to use. Heat olive oil in a large heavy skillet over medium heat for about 5 minutes. Whisk eggs and milk together in a shallow dish. Place bread crumbs in a large resealable plastic bag. Dip the abalone steaks in egg, then place in the bag with the crumbs and shake to coat. Fry coated abalone for 3 to 5 minutes on each side, until golden brown. Remove to paper towels to drain. Place on a platter, and garnish with lime slices and parsley. Serve with the cocktail sauce for dipping.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

1\/2 pound abalone without shell 1 1\/2 C. seasoned dry bread crumbs 2 eggs, beaten 2 T. milk 1 C. olive oil for frying 1\/2 C. ketchup 1 T. prepared horseradish 1 tsp. lime juice chopped fresh parsley for garnish \u00c2\u00a0 Slice the abalone into 1\/4 inch thick steaks, making sure to trim off any meat that is not white, as this part tends to be very tough. Place the steaks on a cutting board, and pound with a meat…<\/p>\n

Read More Read More<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[16],"tags":[],"class_list":["post-4964","post","type-post","status-publish","format-standard","hentry","category-seafood"],"_links":{"self":[{"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/posts\/4964","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=4964"}],"version-history":[{"count":1,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/posts\/4964\/revisions"}],"predecessor-version":[{"id":4965,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/posts\/4964\/revisions\/4965"}],"wp:attachment":[{"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=4964"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=4964"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=4964"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}