WANTED

[OWB]

ALLIGATOR, SAUTEED
Sautéed Alligator Medallions in Dijon Mustard Sauce

1 lb. Florida alligator meat
4 extra large Florida eggs, beaten
1 1/2 cups all purpose flour
1/2 cup drawn butter seasoned with salt and pepper

Dijon Mustard Sauce
1 cup mayonnaise
1 tbs. Dijon mustard
1 tsp. soy sauce
1 tsp. Florida lemon juice
Combine all ingredients and mix well.


Make sure meat is free of fat.
Cut meat into small medallion like pieces and tenderize with a meat mallet until very thin.
Roll the medallions in seasoned flour making sure the meat is completely covered.
Dip each piece into beaten eggs.
Then quickly sauté in hot sauté pan with butter until golden brown on both sides.
Drain and serve with Dijon Mustard Sauce.
Garnish with lemon wedges and parsley.

 

[OWB]

ALLIGATOR, SMOTHERED
Smothered Alligator

2 lb. Florida alligator meat

1/4 cup cooking oil
1 Florida onion, chopped fine
1/2 cup Florida celery, chopped fine
1 Florida bell pepper

1/4 cup shallots, chopped fine
1 bay leaf
1/4 tsp. basil, chopped fine
salt and pepper
1/4 cup Florida parsley, chopped fine

Sauté onions in oil until golden brown, and bell pepper, and celery.
Sauté until tender, add meat and seasonings, simmer for 40 minutes.
Then add parsley and shallots about 5 minutes before serving.

 

[OWB]

Gator Tators

Baked Grilled potatoes:
4 potatoes
Oil
1/2 pound butter
Potato sauce:
1 sweet onion, chopped
1 cup mayonnaise
1/4 cup sour cream
Salt and pepper

Fried Gator:
2 pounds gator tail cut into chunks
Buttermilk
Flour
Salt and pepper
16 ounces vegetable oil

1 cup grated cheddar cheese
1 cup grated Monterey jack cheese
Sliced green onions, to garnish


Wash and coat potatoes with a little bit of oil. Pierce each potato with a fork, wrap in tin foil, place directly on hot coals, and cook for approximately 45 minutes. Use tongs to turn potatoes often.
In a bowl, combine all of the ingredients to make the potato sauce, and mix well.

In a large bowl, toss the gator chunks into the buttermilk, and dredge with flour that has been seasoned with salt and pepper. Using a large skillet, heat oil to 350 degrees F. Fry gator chunks until golden brown, approximately 4 to 5 minutes. Split potatoes and top with butter and potato sauce. Top potatoes with 2 pieces of fried gator chunks on top and sprinkle with cheese and green onions.

 

[OWB]

Gator Chili


1 lb Alligator meat
2 tbl vegetable oil
1 lrg onion (chopped)
1 x clove garlic (minced)
1 lrg bell pepper (chopped)
1 x (10 oz) can Ro-tel tomatoes and chilies (blended)
1 x (16 oz) can pinto beans
1 x (6oz) can tomato paste
1 tsp Cumin
1 x Jalapeno pepper (chopped)
1 cup red wine (Merlot preferred)
6 bot cold beer
Salt & Pepper to taste


Set aside 1 cup of red wine. Cut meat into small pieces. Remove all tallow. Start drinking the rest of the red wine (cold beer may be substituted). In Dutch oven boil diced meat in water seasoned with salt and pepper for 20 minutes. Drain and set aside. In same pot, add oil, onion, bell pepper and garlic. Saute until onions are tender. Add pinto beans, tomatoes, tomato paste salt, pepper, cumin, and jalapeno. Cook on medium low heat for 40 minutes.
Add alligator meat. Cook on low heat 3 hours. Add wine last 30 minutes. Serve with Hot French bread.

 

[OWB]

Alligator Tacos


1 pound alligator meat (order from seafood
shops or use pork)
2 cups marinade (1 cup buttermilk ranch dressing mixed
with 1 cup amber or dark beer)
2 limes
2 tablespoons Cajun seasoning
1 teaspoon salt
1 cup Cajun salsa (recipe follows)
8 corn tortillas
1 cup Cajun guacamole (recipe follows)

Cut alligator into 1/4-inch pieces. Add to marinade and refrigerate overnight.

In a medium bowl, combine juice of 1 lime, Cajun seasoning, salt and 1 cup Cajun Salsa. Mix well. Set aside.

Heat tortillas on a hot griddle or skillet in a small amount of oil. Set aside.

Remove alligator from marinade. In a cast-iron skillet or on a hot griddle, brown the alligator pieces. Add the salsa mixture to the skillet and cook until heated through.

Spoon warm alligator-and-salsa mixture into tortillas. Top with Cajun Guacamole and lime. Makes 4 servings.

Cajun Salsa
1 medium onion, chopped
2 medium tomatoes, chopped
1 cup fresh cilantro, chopped
Juice of 2 or 3 limes
1 tablespoon Tabasco sauce
1 tablespoon granulated sugar
1 teaspoon Cajun seasoning

Combine all ingredients and mix well. Refrigerate until needed.

Cajun Guacamole
1 medium onion, finely chopped
Pulp of 2 or 3 avocados, mashed, pits RESERVED
1 tomato, finely chopped
Juice from 2 limes
1 tablespoon Tabasco sauce
1 teaspoon salt
1 teaspoon Cajun seasoning

Combine all ingredients and mix well. Place avocado pits in mixture to keep it fresh. Refrigerate. Remove pits when ready to serve.

Approximately values per serving: 417 calories, 18 g fat, 36 mg cholesterol, 30 g protein, 41 g carbohydrates, 10 g fiber, 1,114 mg sodium, 36 percent calories from fat