Abalone Hors Doeuvres Recipes

Steps:

• Assemble dredge ingredients in a 1-quart resealable plastic bag, seal, and shake to mix thoroughly.
• Add the bacon to a cold 10-inch pan (I find a cast iron skillet works well) and put on medium heat. When fat has rendered and while bacon is still soft, add onions to the pan with brown sugar. Stir onions occasionally, cook until golden brown. You can add a bit of salt and pepper if you like.
• While onion is cooking, add meat to the dredge, 5 to 6 pieces at a time, seal bag, and shake bag to coat all pieces. Remove dredged pieces, shake off excess, and repeat with remaining meat.
• Remove onions and bacon from the pan, trying to leave as many rendered juices as possible, and set onion mixture aside. Add 1/2 of the olive oil to the pan, raise heat to medium temperature a little bit, and allow oil to heat up. Add meat, a handful at a time, and use wooden spoon to separate pieces. Cook for 10 to 12 minutes, stirring occasionally (note: if meat starts to stick, add a little more oil to pan.) Return onion mixture to the pan, and toss.
• Dissolve cornstarch in bourbon and add to pan. Continue to cook for about 3 minutes, stirring. Liquid should thicken, slightly. Remove the meat and onion mixture from the pan and pour the sauce over the top. Serve hors d'oeuvres family style with toothpicks and crackers or French bread slices.

Steps:

• Place the sliced abalone into a grinder or food processor and mince. Once minced, place the abalone meat in a bowl and add the minced garlic, egg and bread crumbs. Mix thoroughly. Mold the mixture into palm-sized patties and place aside.
• Heat the oil in a frying pan over medium heat. Place the patties in the pan and cook for about 2 minutes on each side. Serve.

Steps:

• In a saucepan of actively boiling lightly salted water, blanch the potatoes for 8 to 10 minutes, or until the tines of a fork will just pierce the surface. Drain and, when cool enough to handle, cut them in half and score the cut side of each with the tines of a fork. Preheat the oven to 375 degrees an heat a large cast-iron skillet over medium heat. In a bowl, combine the potatoes with the olive oil, oregano, salt, and pepper and toss together until evenly coated. Transfer the potatoes to the hot skillet and spread them out into an even layer so they are hardly touching each other. Heat until sizzling, then transfer the skillet to the hot oven. Toast, turning over every 10 minutes, for about 30 minutes, until very crisp and golden.
• While the potatoes are roasting, heat a large non-stick skillet over medium-high heat and add 2 tablespoons water. Cook the sausages for about 20 minutes, turning occasionally and pouring off the fat as it accumulates. Drain the sausages briefly on a double thickness of paper towels and slice them 3/4 thick. Place a slice of sausage on top of each roasted potato half and secure with a toothpick. Assemble the hors d'oeuvres on a platter and squeeze a little lime juice over them. Serve, accompanied by Avocado Salsa

Steps:

• For Pickled Herring Mousse:
• Chill mold for mousse in freezer. Blend herring, 1 at a time, to a fine puree. Strain through a fine sieve. Puree apples with Calvados, and add to herring puree. Stir in cream. Season with salt and pepper.
• Dissolve gelatin in water over low heat. Do not let boil. Set aside to cool.
• Fold egg whites into herring-apple puree, then whisk in cooled gelatin. Pour in chilled mold and place in refrigerator to set.
• To serve, unmold and slice.
• For Onions and Raisins in a Seasoned Sauce:
• Heat 2 tablespoons butter in large pan over medium heat. Add onions and gently cook. Then add 1/2 of the white wine, half of the ketchup, and half of the raisins. Saute for a few minutes. Season with salt and pepper.
• In a separate pan, heat remaining butter over medium heat. Add mushrooms and cook gently. Add the remaining wine, ketchup, and raisins. Season with salt and pepper.
• Chill each mixture in separate bowls until ready to serve.
• For Veal Brains in Marinade:
• Drain brains and place in saucepan with fresh water to cover. Bring to boil, over medium heat. Remove and plunge into a bowl of ice water to stop cooking. Once cooled, drain, trim off fat and skin, and cut into 1-inch pieces. Set aside.
• Blend together sugar, vinegar, oil and cayenne. Pour over brains and chill for 1 hour.

Steps:

• For stuffed eggplant halves: Preheat oven to 400 degrees F. In food processor or meat grinder, combine liver, garlic, onion, and bread. Heat saute pan with clarified butter. Add meat mixture and eggplant pulp. Saute for 5 minutes. Season with salt and pepper. Spoon this mixture into the eggplant halves and place in a casserole dish. Bake for 20 minutes. Remove from oven and brush with salad oil. Cool before cutting into sections and serving.
• For rice pilaf: Preheat oven to 400 degrees F. Heat butter in saute pan. Cook onions. Add rice and peppers and continue to saute. Add chicken stock. Season with salt, pepper, and herbs. Pour into a casserole dish and bake for 20 minutes. Once cool, adjust seasoning.
• For shrimp: Heat clarified butter in saute pan. Add shrimp and garlic. Cook, turning shrimp once, till done. Remove to bowl and sprinkle with white wine. Let cool. Season with salt and pepper.
• For Belgian endive: Blanch the endive in boiling water for one minute and add cucumber. Cook another 30 seconds. Drain and cool. Season with salt and pepper. Toss with oil and vinegar.
• For Spanish onions: Heat clarified butter in saute pan over low heat. Add onion slices. Cook for a few minutes on one side. Turn and cook on other side, adding shallots and scallions to pan. Season generously with salt and pepper. Remove all, including pan juices, to a bowl and cool.
• For cucumber: Combine vinegar, thyme, rosemary, bay leaf, and cream in a pan. Gradually bring to a boil. Turn down heat and simmer for 10 minutes. Chill. Blanch cucumber in boiling water for one minute. Slice. Place hot cucumber in bowl and cover with dressing. Chill.
• For mushrooms: Heat butter and lemon juice in a saute pan over medium heat. Add mushrooms. Then add the oil. Cook gently. Season with salt and pepper. Pour into bowl and cool.