02-26-2004, 05:35 PM
[li][font "Arial"][size 2]12 2½ inch abalone [/size][/font] [li][font "Arial"][size 2]1 tablespoon minced fresh ginger [/size][/font] [li][font "Arial"][size 2]12 ounces fresh spinach, cleaned stemmed and patted dry [/size][/font] [li][font "Arial"][size 2]1 bunch fresh chives, cleaned and dried [/size][/font] [li][font "Arial"][size 2]4 sprigs fresh cilantro [/size][/font] [li][font "Arial"][size 2]4 fresh basil leaves [/size][/font] [li][font "Arial"][size 2]¼ cup chicken stock [/size][/font] [li][font "Arial"][size 2]¾ cup whipping cream [/size][/font] [li][font "Arial"][size 2]½ teaspoon salt [/size][/font] [li][font "Arial"][size 2]¼ teaspoon Chinese chili sauce [/size][/font] [li][font "Arial"][size 2]1 tablespoon cornstarch [/size][/font] [li][font "Arial"][size 2]1 tablespoon cold water [/size][/font] [li][font "Arial"][size 2]¼ cup butter, cut up (½ stick) [/size][/font] [li][font "Arial"][size 2]Freshly ground black pepper [/size][/font][/li]
[font "Arial"][size 2]To prepare abalone: Rinse. Run thin-bladed knife around inside edge of shell to shuck out meat. Discard visceral parts without trimming off dark edges, then place abalone in a resealable bag. With a wooden mallet, using sharp wrist movements, tap flesh repeatedly without ripping it apart, working in circular motion, starting from center, to obtain a uniform thickness. Turn over and repeat procedure for other side. Or you can place abalone on lower half of a tea towel, fold the other half of the towel over abalone and pound as directed. [/size][/font]
[font "Arial"][size 2]Thoroughly dry abalone. Rub with half of the ginger, then cover and refrigerate until ready to use. [/size][/font]
[font "Arial"][size 2]To prepare Jade Sauce: In a blender or food processor, process spinach, chives, cilantro, basil and ginger in batches until finely chopped. Add chicken stock and process until fairly smooth. Add cream, salt and chili sauce; process until pureed. Place mixture in medium sauce pan over low heat and bring to a simmer. [/size][/font]
[font "Arial"][size 2]Meanwhile, combine cornstarch with the cold water in a small bowl and mix until smooth. Add mixture to simmering sauce and stir until well-blended. Cook, stirring occasionally, until sauce thickens, 2 to 4 minutes longer. [/size][/font]
[font "Arial"][size 2]To assemble: Preheat oven to 500°. Place prepared abalone on baking sheet. Dot with butter and season with pepper to taste. Bake abalone until flesh turns white and is firm to the touch 3 to 4 minutes. Remove from oven. [/size][/font]
[font "Arial"][size 2]To serve: Spoon Jade sauce in a pool on dinner plate. Place abalone on top of sauce. Serve immediately[/size][/font]
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[font "Arial"][size 2]To prepare abalone: Rinse. Run thin-bladed knife around inside edge of shell to shuck out meat. Discard visceral parts without trimming off dark edges, then place abalone in a resealable bag. With a wooden mallet, using sharp wrist movements, tap flesh repeatedly without ripping it apart, working in circular motion, starting from center, to obtain a uniform thickness. Turn over and repeat procedure for other side. Or you can place abalone on lower half of a tea towel, fold the other half of the towel over abalone and pound as directed. [/size][/font]
[font "Arial"][size 2]Thoroughly dry abalone. Rub with half of the ginger, then cover and refrigerate until ready to use. [/size][/font]
[font "Arial"][size 2]To prepare Jade Sauce: In a blender or food processor, process spinach, chives, cilantro, basil and ginger in batches until finely chopped. Add chicken stock and process until fairly smooth. Add cream, salt and chili sauce; process until pureed. Place mixture in medium sauce pan over low heat and bring to a simmer. [/size][/font]
[font "Arial"][size 2]Meanwhile, combine cornstarch with the cold water in a small bowl and mix until smooth. Add mixture to simmering sauce and stir until well-blended. Cook, stirring occasionally, until sauce thickens, 2 to 4 minutes longer. [/size][/font]
[font "Arial"][size 2]To assemble: Preheat oven to 500°. Place prepared abalone on baking sheet. Dot with butter and season with pepper to taste. Bake abalone until flesh turns white and is firm to the touch 3 to 4 minutes. Remove from oven. [/size][/font]
[font "Arial"][size 2]To serve: Spoon Jade sauce in a pool on dinner plate. Place abalone on top of sauce. Serve immediately[/size][/font]
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