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I used to cook this way a lot, but hadn't done it in over 20 years. It was time to try it again.
Sometimes, all you have to cook with is a fire. It's also a good way to cook when you have a lot of people and don't want to be frying all night. Also, it gives a good abalone flavor, if sometimes a bit of abalone toughness as well. You tend to not notice that after a day of diving when you're hungery. Prepare your abalone the usual way. Pound it out real well into steaks. Put out a big piece of aluminum foil and put some rings of sliced onion in the bottom with a bit of butter or oil and some Italian spices. Build up your pile with layers of abalone seperated by onion both for flavor and especially so that you can get the pieces apart when it's done cooking. As you layer it, add butter, wine, lemon juice, perhaps a little terryaki sauce and some more spice on top near the heat. Build the pile no more than two inches, probably less, It doesn't matter how wide. Then you have to wrap it carefully. This is going to be sitting right on the fire or coals and you want the heat to distribute and the abalone to be protected. You are making a packet. Then wrap it again in more foil. Flatten it out some. Put it directly on a hot Bar-B or right on the fire. I've done it on the beach and in fire places. You're going to want to turn it every 5 minutes to keep the heat even and to make the juices move through it. Let it cook unnaturally long at least 20 minutes, probably thirty. I've cooked it longer and though I have browned the outside pieces, I don't ever remember burning it. Take it out of the fire and cut the packet open on one side. Don't lose the juices. They are needed. Pull off pieces and eat immediatly. It's pretty good. Enjoy, seahunt |