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Thread: Ab recipies

  1. #17
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    Re: Ab recipies

    oops! forgot the rest of the your post, cptdarel.... i have an expensive mandolin and will slice the thawed abs way thin and then will pound my-the meat (oops!) till tender and fry really fast.... i will ring the dinner bell................ tc

  2. #16
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    Re: Ab recipies

    that's right, bubba! when she went salmon fishing out of eureka, one of her friends gave her some abs... i presume cleaned and whole. she has been promising me a freezer clean-out dinner (road kill) so the stuff doesn't go bad! i thought i was a fishing fool (of which i am) but she is off of the charts.. am thinking i need to stay in her good graces for food if nothing else! since we have been seeing each other, i have provided all of the great culinary delights and it IS TIME for her to start putting out.... good meals, i mean...yeah! right! i will let you know what time to be there for dinner (300+ miles) be sure to get your timing right or it will all be gone! the last ab dinner i had was from you way back in the early 80's with the black abs you brought over...! will most likely make my guts wretch and roll but it will be worth it....
    i will let you know what time dinner is.... Ohhhhh! won't she be surprised!!! git your 'but in the truck, chuck.............

  3. #15
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    Re: Ab recipies

    Quote Originally Posted by KOKANEEKIDTC
    my gal-pal recently informed me that she has some abs in the freezer and wants to cook them for dinner. *i can't wait! *do abs freeze well? *i have only had them fresh and don't care for frozen fish at all and don't want to be disappointed. *will i survive? *it has been about 20 years since i have had them in any form so i guess beggars can't be choosers...tc
    SHE HAS WHAT!! I'll be over jerk!
    after freezing there T, like any thing else, not the same, I fined a little dryer and a little more chewy.

  4. #14
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    Re: Ab recipies

    my gal-pal recently informed me that she has some abs in the freezer and wants to cook them for dinner. i can't wait! do abs freeze well? i have only had them fresh and don't care for frozen fish at all and don't want to be disappointed. will i survive? it has been about 20 years since i have had them in any form so i guess beggars can't be choosers...tc

  5. #13
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    Re: Ab recipies

    to some there is a fine line between frying.and sauteeing.i like to thinly slice.then sautee in some garlic butter/white wine..remove after 30 seconds .i love to make some ciabatta sandwitches.with some homemade tartar sauce.they are awesome!,.mmmmmm

  6. #12
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    Re: Ab recipies

    My recipe is on page 2 of this board. Scroll down a bit...it's the ab poke.

    http://www.fishsniffer.com/cgi-bin/f...num=1196656388

    OP

  7. #11
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    Re: Ab recipies

    glad i was bored and found this recipe page i been eating my abs fried for years now im gonna try some of these recipes next spring

  8. #10
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    Re: Ab recipies

    The cleaning, slicing and pounding are the key here....

    Once the guts are removed and you VERY CAREFULLY slice (extremely thin shavings) and remove the black around the edge of the foot. *This can be done with a straight razor...then slice the foot into slices about 1/4" thick...no more.

    Now pound gently but firmly with a meat tenderizing hammer, until the meat has relaxed and is flabbly to the touch...flipping over during the process...this process will increase the diameter of the cutlet by as much as an inch and a half. *I've seen people electrocute the foot once it's trimmed to relax the meat but I've never tried it myself [smiley=frakenstien.gif]

    Carefully dip in an egg batter and then flour or cracker crumb and fry in butter, at a medium heat until brown.....

    I don't think you can do this any more but....on the beach over an open fire, early in the am....OMG ...heaven...I think you have to take them back to camp these days.....the fresher the better ;) [smiley=chowtime.gif]

  9. #9
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    Re: Ab recipies

    Stur Stomper, check your P M.

  10. #8
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    Re: Ab recipies

    Now when you cut the hard black foot off, the next slice is really tough, too. But don't pitch it, like I've seen folks do (the horror!)

    Put that tough chunk through the meat grinder and use it for "conch" fritters or chowder, or steam it lightly and make "Conch" salad, or a dip. Use the steaming liquid for flavoring in the dip. [smiley=chowtime.gif]

    The key ingredient in conch recipes, next to the mollusc, is Tabasco.... :D

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