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Young Abalone Roquefort Bake Baked Quail Yakitori

BROADCAST DATE:   09/30/01

Young Abalone Roquefort Bake
From the Kitchen of: 
Master Chef Shuji Abe of Furusato Restaurants

5 pcs. live abalone*

Sauce
1 1/2 Tbs. mayonnaise
2 Tbs. uni (sea urchin)
touch of fish sauce
2 Tbs. light soy sauce
1 Tbs. roquefort cheese (blue cheese)

Clean live abalone and cut into 6-8 pieces each.  Reserve shells.  Mix cut abalone with the sauce and replace in the shells.  Preheat oven to 450 degrees.  Bake abalone 7-8 minutes.  Top should be brown.  Place shell on plate and garnish with fresh lemon or lime.  Serve hot.

*Live abalone can be purchased at Ocean Seafood or Tropic Fish & Vegetable.  If cannot get fresh abalone, frozen abalone can be substituted.  This also works well with calamari.

Baked Quail Yakitori
From the Kitchen of: 
Master Chef Shuji Abe of Furusato Restaurants


5 quail without bones*

Marinade
2 c. sake
1/2 c. light soy sauce
1/2 tsp. cumin
1/2 tsp. whole black pepper
2 pcs. dried hot chili peppers
2 c. water
2 tsp. sugar
1/2 tsp. coriander
1/2 tsp. whole cloves
1/2 pc. cinnamon stick

For marinade, place all ingredients in a saucepan and bring to a boil.  Let Cool.  Marinate the quail in the cooled marinade for 3-4 hours.  Preheat oven to 450 degrees.  Bake quail for 8 minutes.  Place quail under broiler until skin turns dark brown.  Garnish plate with fresh lime or lemon and serve hot with shichimi pepper. 

*Quail can be found in most Asian markets or Chinatown.