Abalone----The Sexiest Food Alive?

Abalone – The Sexiest Food Alive?

By Wendy Chan

 

Chocolates, oysters, lobsters and caviar all evoke a delectable and sensuous image, on par with other luxurious objects of desire such as champagne, perfume, diamonds and perhaps fur and Ferraris.

 

And we tend to see many of these popular ingredients appearing on the Valentine’s Day menu at upscale restaurants. So, if you are thinking of giving lovebirds who are celebrating at your restaurant a tasty fresh choice, what other ingredient could fit the bill? Abalone.

 

For the longest time, Asians, and particularly Chinese, have classified abalone with the likes of sharks fin, sea cucumber, ginseng and bird’s nest, as some of the most desirable, and expensive foods – which often promise beauty, health, longevity and sexual prowess. The high price of these ingredients often make them status symbols, reserved for celebrations and banquets to impress your most important guests.

 

Abalone still has a lot of mystique surrounding it, because it is not commonly available or regularly eaten by Americans. Some are intimidated by its sometimes chewy texture, and others may shy away from it because of its price.

 

Fresh abalone can be hard to come by in the market and can be tough and too chewy for some. I have learned that not too many people appreciate abalone sashimi. But canned Australian abalone – practically ready-to-eat, tender and tasty, with its undeniably distinguished shape, along with its greenlips or blacklips, could become the next “sexiest food alive.”

 

Haliotis Rubra (Australian Abalone) is a delicious mollusk with a refined flavor that is completely non-fishy. The waters of Australia produce some of the finest abalone in the world. Truth be told, abalone does possess many health benefits, as it is rich in selenium, magnesium, Vitamin B12 and Vitamin E. When cooked, it is also a good source of omega-3 fatty acids.

 

Abalone in a can – preferably the large whole ones from Australia – makes an impressive dish, which can also help to make your restaurant’s bottom-line healthy as well. Unlike fresh ones, which are perishable, abalone in a can store well, and there will be no wastage.

 

I have tried some rather delicious abalone dishes prepared by innovative chefs, which are the results of that optimum blend of East and West. Abalone bouillabaisse, abalone cioppino and crab meat stuffed abalones are all superb, but may take more prep work and many accompanying seafood ingredients, which will drive that price point even higher. But the presence of abalone definitely enriches the dish on every level. These are perfect shared entrée dishes – effective for turning up that heat and intimacy dial.

 

A tasty and impressive way to dish out this sexy baby is perhaps the simple, tried and true braising method with a bit of chicken stock and classic Lee Kum Kee oyster sauce, plated with some sautéed vegetables such as baby mustard greens or baby bok choy. I would consider putting that on a big, beautiful jewel-colored abalone shell which shines and glows in the flickering candle light. It would be an irresistible dish and a feast for the eyes as well. Personally, I think it would be the ideal pick for a Valentine’s special.

 

For more recipe ideas, please check out the following Web sites: http://www.fooddownunder.com

 

Wendy Chan is the president and founder of Definity Marketing in New York. As a consultant responsible for launching the only Asian food trade show in America – All Asia Food Expo, Wendy has been a champion for the Asian food industry and Asian cuisines, working tirelessly on both professional and personal levels. She is the co-author of New Asian Cuisine: Fabulous Recipes From Celebrity Chefs and is a co-founder of New York-based multi-disciplinary production company Savory Productions, Inc. in the areas of food, beverage and travel. The company is focused on strategic marketing campaigns for brands tied to both image building and sales goals, high profile events and launches, publicity programs, innovative and quality content productions, including book-publishing projects, Web sites, events, culinary tours, and audio/visual programs for television as well as other broadcast channels.