02-26-2004, 05:40 PM
[ul][li][font "Arial"][size 2]1 quart water [/size][/font] [li][font "Arial"][size 2]1 teaspoon salt [/size][/font] [li][font "Arial"][size 2]4 large red potatoes, (about 2 pounds) [/size][/font] [li][font "Arial"][size 2]1 pound raw tenderized abalone, cut into ¼ inch cubes [/size][/font] [li][font "Arial"][size 2]6 slices bacon, chopped [/size][/font] [li][font "Arial"][size 2]¼ cup all-purpose flour [/size][/font] [li][font "Arial"][size 2]½ teaspoon salt [/size][/font] [li][font "Arial"][size 2]1/8 teaspoon pepper [/size][/font] [li][font "Arial"][size 2]1/8 teaspoon dried thyme leaves [/size][/font] [li][font "Arial"][size 2]3 cups milk [/size][/font] [li][font "Arial"][size 2]1 small bay leaf [/size][/font] [li][font "Arial"][size 2]2 cups Half and Half [/size][/font] [li][font "Arial"][size 2]2 tablespoons sesame oil [/size][/font][/li][/ul]
[font "Arial"][size 2]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 teaspoon 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 ½ inch cubes and set aside. [/size][/font]
[font "Arial"][size 2]In 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. Reduce to medium heat and stir in milk, flour, ½ teaspoon 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 to 13 minutes more. Garnish with sliced green onion, if desired. [/size][/font]
[font "Arial"][size 2]Serves 8 [/size][/font]
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[font "Arial"][size 2]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 teaspoon 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 ½ inch cubes and set aside. [/size][/font]
[font "Arial"][size 2]In 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. Reduce to medium heat and stir in milk, flour, ½ teaspoon 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 to 13 minutes more. Garnish with sliced green onion, if desired. [/size][/font]
[font "Arial"][size 2]Serves 8 [/size][/font]
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