Taken from the Abalone
Abalone from The Abalone Farm, Cayucos, CA
1 qt. Water
1 tspn. Salt
4 Red potatoes - (large - about 2 lbs.)
1 lb. Abalone (raw, tenderized, cut into _ inch cubes)
6 slices of Bacon
1/4 cup Flour – (all purpose)
1/2 tspn. Salt
1/8 tspn. Pepper
1/8 tspn. Dried Thyme Leaves
3 cups Milk
1 Bay Leaf (small)
2 cups Half and Half
2 tbls. Sesame Oil
In a skillet, heat the oil and quickly fry the abalone
cubes until golden brown, about 30 seconds and set aside.
Heat the water in a 2 quart saucepan until boiling.
Add 1 tsp salt and the potatoes, return to boiling,
then reduce heat and simmer until potatoes are tender
about 30 minutes. Drain and cool the potatoes, then
peel and cut into half inch cubes and set aside.
a dutch oven, over medium high heat, cook the bacon
until crisp, stirring occasionally. Remove with a slotted
spoon and set aside. Add the onion, then cook and stir
until tender, about 2 minutes.
to medium heat and stir in milk, flour, 1/2 tspn. salt,
pepper and thyme. Cook, stirring constantly until thickened
and bubbly. Reduce heat to low, blend in the half and
half, and add the potato cubes and abalone. Cook over
low heat, gently stirring, for 12 – 13 minutes
more. Garnish with sliced green onion, if desired. Serve.
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