br>Place several pieces of alligator meat at a time on a
Place alligator meat in a medium bowl, and
br>In a skillet, saute alligator meat until done. Set aside.
Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes; drain. Put the alligator meat, onions, green onions, parsley, celery and potatoes through a meat grinder into a large bowl. Mix in the eggs, savory, salt and pepper until well blended. Shape into 1 ounce balls (golf ball sized) and roll in cracker meal.
Heat oil in deep-fryer to 375 degrees F (190 degrees C). Fry meat balls until golden and crisp. Drain on paper towels.
After cooking the Alligator meat, mix all the ingredients in a bowl completely.
Heat enough oil to fry beignets in a 12 inch skillet.
With a Tablespoon, scoop up the mixture and ease into the hot oil one spoon full at a time.
Skillet should hold 5 or 6 without touching.
Fry to a golden brown on both sides.
Prepare Dipping Sauce by mixing ingredients.
Prepare a roux by heating cooking oil and then adding flour; stir over medium heat until mixture turns a dark brown.
Mix and brown all chopped vegetables and cook until onions are clear.
Add alligator meat and cook about 1 hour.
Add remaining ingredients and cook for 2 more hours.
Add water to obtain desired consistency and serve over hot rice.
Yield:
1000 servings.
For the Meat Sauce:
Heat oil in
nd chop.
Place the alligator meat between 2 sheets of plastic
Toss alligator cubes with lime juice, cover, and refrigerate for 1 hour to
Carefully remove all fat from alligator meat.
Cut into bite size pieces and set aside.
Saute pepper, onion, celery and garlic in oil until tender.
Add all remaining ingredients except the meat and simmer in a covered pot for 30 minutes.
Add alligator meat and continue cooking for 1 1/2 hours.
Add salt and red pepper to taste.
Allow to cool to room temperature, then reheat and serve over rice.
salt and pepper alligator meat set aside mix flour, corn meal, salt, pepper, garlic powder, onion powder, powdered milk.
heat oil to about 400F in deep fryer dredge meat pieces in flour mixture fry for about 3 to 5 minutes until brown overcooking will make tough put cooked pieces on paper towel to drain serve with favorite dipping sauce.
dd tomatoes and continue cooning for 10 min; stir often.
n the ground alligator. Cook and stir until the meat is crumbly
Alligator may be marinated in wine for 1 hour before adding to sauce.
Saute onions in oil until dark golden brown, stirring often.
Bell pepper and celery are then added and sauteed until tender.
Add Ro-Tel tomatoes, tomato sauce and seasonings; simmer for 10 minutes, then add mushrooms and drained alligator meat. Cover and cook for 40 minutes.
Add shallots and parsley.
Cook, uncovered, for 10 minutes.
Serve with rice.
Thinly slice the meat and remove all fat.
Broil for 10 to 15 minutes, about 6-inches from the heating element.
Place alligator in deep dish.
Season to taste and pour in vinegar and lemon juice.
Cover and place in refrigerator overnight.
Mix cornmeal and flour; remove meat from marinade. Dip meat in cornmeal-flour mixture; then drop into skillet with about 1 inch of oil heated to 375\u00b0.
Fry until golden brown and serve hot.
Marinate meat overnight in Italian dressing, salt, red pepper, garlic powder and meat tenderizer.
Add flour to oil to make a roux and cook until brown.
inutes.
Gently stir in alligator, increase heat to medium, and
In large sauce pan, grease and butter on medium.
Add potatoes and celery.
Cook about 3 minutes.
Add all remaining veggies, including garlic.
Cook 3 minutes.
Add seasonings and flour.
Cook for about 3 minutes (do not cook on high-butter and grease will turn brown).
Keep at Medium.
Add wine, water, and lobster base.
Cook 3 more minutes.
Add alligator meat.
Cook for 5 minutes only.
Do not overcook.
nd rub it over the meat.
In a 5 1