Last October, the annual Mendocino Coast Abalone Festival and  Cookoff was held at Van Damme State Park. The two-day fundraising event was once again sponsored by the Van Damme Docent Council, with the help of Kenny Tallman of Subsurface Progression Dive Shop. Kenny not only donated his time and energy,  but also three first prizes of   7-day, 8-night vacations to the Caribbean. 

  The Cookoff featured 34 enthusiastic gastropod gourmets, and hundreds of equally enthusiastic folks eager to try each offering.  The cooks were divided into three groups, with a grand prize awarded to each.  The first prize, blue section, went to David Edgecomb for his Abalone Rockerfeller.  Greg Newington took first place in the orange section for his Abalone Tacos.  The top award, yellow section, was won by Rick Lopez for his Hobolone. (the three winning recipes are listed below.) 

   Proceeds from the event went to the building fund for the Pomo Indian museum and visitor center at Brewery Gulch.  Also, a donation was made to the Department of Fish and Game for abalone research. 

   This year the Abalone Cookoff is planned for Sunday, October 4, 1998, from 11 a.m. to 2 p.m., and will be held at the Pomo Indian village site on east Brewery Gulch road.  Donations are as follows: Cook - $10,    Judge’s Badge - $20. Anyone interested in participating should contact Mendocino Area Parks Association (MAPA), P.O. Box 1387, Mendocino Ca. 95460 (ph. (707) 937-5397). 

   3 POUNDS ABALONE                                                       5 EGGS 
  1 C. FLOUR                                                                          1 C. BREAD CRUMBS 
  3 C. PANKO (JAPANESE BREADING MIX)                     1 C. MILK 
  2 DOZ. FRESH CORN TORTILLAS 
  COOKING OIL (PREFERABLY PEANUT OIL) 
  4 C. FINELY SHREDDED CABBAGE 
  4 LEMONS CUT INTO WEDGES 
  12 OZ. CAESARS SALAD DRESSING 
Lay abalone flat and slice into 1/4” thick slices. Pound to tenderize.  Beat eggs and add to milk.  Mix panko and bread crumbs.  Dip abalone first in flour, then in mixture of egg and milk, and then in panko/crumb mix.  Fry coated abalone in oil at medium high heat for one minute, drain.  Serve abalone in tortillas that have been heated in a frying pan without oil and top with cabbage, 1 tbsp. salad dressing, and a squeeze of lemon juice.

  ONE ABALONE                                            1 1/2 C. MAYONNAISE 
  1 1/2 C. CREAM CHEESE                             1/2 C. CHOPPED PARSLEY 
  3/4 C. GRATED ROMONO CHEESE 
  2 C. FROZEN, CHOPPED SPINACH 
  25 CLAM, MUSSEL, OR OYSTER SHELLS 
Tenderize whole abalone with smooth side of hammer. Wrap in tinfoil with 1 tbsp. butter and bake at 400° for 25 min., or until done. Cut ab into 1”squares and set aside. Mix spinach and cream cheese together, set aside.  Mix mayonnaise, romano cheese, and chopped parsley together, set aside. Fill your choice of shell with a heaping tbsp. of the spinich and cream cheese mixture, place an ab square in the middle, and add a heaping tbsp. of the mayonnaise mixture.  Fill all shells, place on cookie sheet, and bake at 450° until cheese starts to turn golden brown. (a cupcake pan may be used if no shells are available).