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Abalone Recipe

Now for an abalone recipe that you won't soon forget, grab yourself some garlic cloves, some dried red peppers, peanut oil, butter, (real butter, please), some Italian parsley, and of course, what would any self-respecting abalone recipe be without a good bottle of chardonnay? What you don't use for cooking you can use to wash down your finely prepared abalone.

Of course, heat the living bejeezum out of your oil in a frying pan (not 'til smoke is pouring out and it's about to ignite please). As with every abalone recipe you endeavor to produce, remember, safety first. Toss in peppers and garlic just long enough to get their essence into the oil (this is no abalone recipe for the faint of heart. Chuck these, and then flash fry your abalone for the obligatory 37.2 seconds on each side. Now splash wine, the other woman in the life of any abalone recipe, (besides lemon juice) into the pan and stir on med-low, adding butter and parsley, and then the juices from the fried abalone. You are now a gourmet chef!