Thursday, June 06, 2013


1 abalone, shucked, thinly sliced into large steaks, and tenderized
2 cups white flour
3 eggs, beaten
4 cup panko breadcrumb
12 canned whole jalapeño or serrano peppers (4-7 oz can), stemmed and sliced lengthwise
5 oz. pepper jack cheese, sliced into 1-2″ long pieces
1/2 lb. bacon strips
oil for frying

Fill a heavy skillet to a quarter inch deep with oil and heat at a medium setting staying well under the point of smoking.

Flour an abalone steak, dip in beaten egg, and coat both sides with breadcrumb. Place a bacon strip on a plate or board and lay the breaded steak on it. Create a line of both cheese and peppers together across the center of the steak. Carefully fold the steak around the line of cheese and peppers, then spiral-wrap the bacon around the rolled up steak so that it resembles a chunky barber pole or candy-cane. Use a pair of toothpicks to secure the uncooked popper.  Repeat for all the abalone steaks.

After checking the oil temperature, place one abalone popper into the skillet. A minute or so later flip the first popper and place a second one in the skillet. After another minute, remove the first popper and place on paper towel, flip popper #2, and add a third. Continue cooking until there are no more uncooked poppers. Serve.

bacon recipe courtesy of: Stephanie, Life Tastes Like Food, November 15, 2011

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