For the real outdoorsman, surfer dude, or dudette, or general hardcore native coastal town inhabitant, there is really no substitute for the ultimate beach party bonfire abalone recipe. For this particular abalone recipe the only ingredients you will need are some divers, some driftwood and dried kelp gatherers and fire builders, some seawater, and some good chilled Sauvignon Blanc.
Once the divers (or you, if you’re really down) have returned from the hunt, hopefully the fire is raging nicely and someone has remembered to bring a corkscrew. Have a couple of healthy belts of the wine, then scoop out the meaty blob inside the shell, and get ready to complete this two-step abalone recipe, an abalone recipe unlikely to be found in your local ninety dollar entrée seafood bistro. Bash the meat on a rock a few times to tenderize, rinse a bit, then return it to its’ shell, adding seawater and a splash or two of the wine. Set snugly into the now pleasantly flaming embers and let roast about fifteen minutes. Nothing can top the experience of following this abalone recipe from start to finish!
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