Ingredients with Measurements:
- 4 fresh abalones
- 1 bottle of red wine (750ml)
- 2 cups of chicken broth
- 1 onion, chopped
- 4 garlic cloves, minced
- 2 tablespoons of olive oil
- 2 bay leaves
- 1 teaspoon of thyme
- Salt and pepper to taste
Special equipment needed:
- Large pot with lid
- Tongs
Step-by-step instructions:
1. Clean and prepare the abalones by removing the viscera and cleaning the shells thoroughly.
2. Heat the olive oil in a large pot over medium heat.
3. Add the chopped onion and minced garlic to the pot and sauté until the onion is translucent.
4. Add the abalones to the pot and sear them on each side for 1-2 minutes until they are lightly browned.
5. Pour the red wine and chicken broth into the pot, making sure the abalones are fully submerged.
6. Add the bay leaves, thyme, salt, and pepper to the pot.
7. Cover the pot with a lid and bring the liquid to a boil.
8. Reduce the heat to low and let the abalones simmer for 2-3 hours until they are tender.
9. Once the abalones are cooked, remove them from the pot using tongs and set them aside.
10. Increase the heat to medium-high and let the liquid in the pot reduce by half.
11. Once the liquid has reduced, strain it through a fine mesh strainer to remove any solids.
12. Serve the abalones with the reduced red wine sauce on top.
Time:
Preparation time: 30 minutes
Cooking time: 2-3 hours
Temperature:
Medium heat for sautéing and simmering, medium-high heat for reducing the sauce.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 300
Fat: 10g
Protein: 25g
Carbohydrates: 15g
Fiber: 2g
Sugar: 5g
Sodium: 800mg
Substitutions for ingredients:
- You can use vegetable broth instead of chicken broth for a vegetarian version of this recipe.
- If you don't have red wine, you can use white wine or sherry instead.
Variations:
- You can add mushrooms, carrots, or celery to the pot for extra flavor and nutrition.
- You can also add a splash of soy sauce or oyster sauce to the sauce for a more savory flavor.
Tips and tricks:
- Make sure to clean the abalones thoroughly before cooking to remove any sand or debris.
- If the liquid in the pot evaporates too quickly, add more chicken broth or water to keep the abalones submerged.
- You can also cook the abalones in a slow cooker for 6-8 hours on low heat for a more hands-off approach.
Storage instructions:
Store any leftover abalones and sauce in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the abalones and sauce in a pot over low heat until warmed through.
Presentation ideas:
Serve the abalones on a bed of steamed rice or with a side of roasted vegetables.
Garnishes:
Garnish with chopped parsley, sliced scallions, or a sprinkle of black pepper.
Pairings:
Pair this dish with a glass of red wine, such as Pinot Noir or Merlot.
Suggested side dishes:
Serve this dish with a side of roasted asparagus or sautéed spinach.
Troubleshooting advice:
- If the abalones are tough or chewy, they may need to be cooked longer.
- If the sauce is too thin, let it simmer for a few more minutes to reduce further.
Food safety advice:
Make sure to cook the abalones thoroughly to avoid any potential foodborne illnesses.
Food history:
Abalone is a type of shellfish that has been prized for its delicate flavor and texture for centuries. It is commonly found in Chinese and Japanese cuisine.
Flavor profiles:
This dish has a rich, savory flavor from the red wine and chicken broth, with a slightly sweet and briny taste from the abalones.
Serving suggestions:
Serve this dish as a main course for a special occasion or dinner party.
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Taste: Rich, Savory, Umami, Tangy, Herbaceous