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Mon Nov 07, 2011 12:04 pmNewbie "Fry Cook" Poster
First posting by a Disgruntled Old Coot, shanty dweller atop the Ozark Plateau over yonder 'cross the holler then over the ridge and look for the shack with the chickens doing what chickens do.
Found Food.com doing a Google (yep, be havin' that electricity stuff thanks to FDR and taxpayers (thanky!!!) for "chili size" term origination and for recipes for chili one can create at the shanty.
Decided to join food.com to rate a chili recipe found.
Them moseyed over here and hunkered down, perusing the categories then decided in one of my brief lucid moments to chaw a bit with ye folks.
Oh... For various reasons there is ample time to reminisce of days gone by and as I ponder about the past I find my aging growing decrepit body and mind trembles with desire, unadultered lust a deep yearning for a meal, a high-falutin pay-to-eat place downtown in the hamlet dozing under a blazing sun in the San Joaquin Valley out Californy way.
The folks terein offered a scalloni meal that made my liver quiver with delight.
Two lightly-breaded scalloni (abalone and scallops blended together into patties) fried (not deep fried) taters (several types offered) a warm roll and softened buttered, a veggie (varied) a decent salad with several ingredient-types and ample condiments.
Oh my.... how can a simple chap such as convey the wondrous taste of that scaloni.
Words are incapable of describing the gustatory delight from that scaloni... even better than 'possum stew and the isn't much better (or cheaper) than that.
Before Ma ran off with that city-slicker peddler a few years back she would plop a couple 'possums I brought back from the lower 40 into her big blacked-by-fire kettle out front and feed me and all the younguns' (never quite sure which youngun' belonged to who but they did need feeding and I encouraged the ones I recognized as Ma's and mine... well, I think they were ours, to eat at the neighbors place).
Anyways, no scalloni to be found 'round these here parts.
Neither ready-made or store-bought to take home and self-cook.
Shucks, even gotta' be careful asking for scaloni.
A few of the fellows thought i was cussin' at 'em and challenged me to fight to settle the affront against their honor!!!
I straightened 'em out but I did earn a reputation as that oddball Yankee asking for that weird Californy-type eatin'.
At lease we got plenty of taters back here and thems are mighty-good eatin', too.
Nice meetin' y'all and if yah' gets out this way drop by the shanty and we'll feed yah' but it's up to ye to get past any younguns that happen to be present, even though all mine grew up and moseyed off... most to the BIG city, I think.
Thu Nov 10, 2011 4:11 amForum Host
So are you looking for something along these lines? I found a few recipes on the web that might be similar to what you described, although nothing on here at present that I encountered yet.
Ingredients for "Abalone and Scallop Fritters"
1 lb Abalone
1 lb Sea scallops
1 x Egg, beaten
1 tsp Salt
2 tbl Oil
2 tbl Butter
Lemon slices, (optional)
Method of cooking "Abalone and Scallop Fritters"
You’ll need a food processor or meat grinder to prepare this recipe. What’s nice is that you don’t have to tenderize the abalone before cooking, because it is ground. Cube abalone. Put into food processor. Process until well ground. Remove abalone. Add scallops to processor and grind well. Combine abalone, scallops, egg and salt. Shape into flat patties. In a skillet, heat oil and butter. Dip patties in flour. Shake off excess. Fry quickly, a minute or less, per side. If desired, serve with lemon slices.
Scalone is a mixture of scallops and abalone. Equal parts of both are ground together in a meat grinder to a consistency similar to hamburger. A butcher can do this for you if you don't have a meat grinder. This is a good way to stretch that expensive abalone into a dish that can serve several people. Grinding also minimizes the waste and assures that the abalone will be tender, even if it is overcooked a little bit.
1/2 lb. abalone
1/2 lb. fresh scallops
bread or cracker crumbs
1 egg white
Form the ground abalone/scallop mixture into patties about the size of a hamburger. Brush each patty with egg white and sprinkle with bread or cracker crumbs on both sides. Ritz crackers work well. Salt and pepper to taste. Place each patty into a buttered skillet and simmer for about 1 to 2 minutes each side over medium heat, or until slightly golden brown. Serve promptly and enjoy!
Yields: 4 servings
Preparation Time: 10 minutes[/b]
Thu Nov 10, 2011 8:00 amNewbie "Fry Cook" Poster
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