My father prepared the abalone or ears Venus with chopped onions, olive oil, mustard and a little salt if needed, and we did on Sunday, at home. He said he bought canned abalone was the best Peruvian unresisting to the tooth. And right he was! This we did was Mexican, and although it tasted very similar to my father bought his consistency almost ruined the experience.
All in all, it was tasty. The last time I ate abalone was in Taiwan at the end of the last century and the last time I ate one prepared by my father was before 1986, so Sunday's brought back many memories. The recipe, of course, my father was not originally, but he gave it to his friend and family physician, Dr. Carlos Sanchez, and I fall into the abalone grace the ears called Venus because they certainly seem big ears, very unworthy of the goddess. My father also liked oyster sauce, and thus called for in their favorite Chinese restaurants that were Canton on Fifth Avenue in Zone 1, and Charm at the Seventh Avenue area 4.
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