Fried Alligator with a Garlic Aioli Dipping Sauce; Mediterranean Alligator with a Tomato and Caper Sauce; Alligator Picatta

  1. Combine equal parts of plain bread crumbs and flour in a small bowl.
  2. Dip the alligator meat in the flour mixture and set the pieces aside.
  3. In a large skillet, heat the oil over medium-high heat.
  4. Add the alligator meat to the hot oil and pan-fry until all sides are evenly browned.
  5. When the alligator is cooked through, remove the meat with tongs, and drain the excess oil on a paper towel-lined plate.
  6. Immediately add salt and freshly ground pepper to taste.
  7. Before serving, squeeze the juice of 1 lemon on top of the fried alligator.
  8. A viewer, who may not be a professional cook, provided this recipe.
  9. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.
  10. 1 clove garlic
  11. 1 green onion
  12. 1 white onion
  13. 4 egg yolks
  14. 1 lemon, juiced
  15. 1/2 cup vegetable oil
  16. Salt and pepper
  17. Hot taste pepper sauce, to taste
  18. In a food processor, pulse the garlic, green onion, and white onion until minced and thoroughly combined.
  19. Add the egg yolks and lemon juice, and pulse again until blended.
  20. Slowly drizzle the oil into through the feeding tube of the processor until the sauce emulsifies.
  21. When the sauce is thickened, add salt, pepper, and a couple drops of hot pepper sauce, to taste.
  22. Serve as a dipping sauce for the Fried Alligator.
  23. 2 tablespoons olive oil
  24. 2 tablespoons butter
  25. 1 onion, chopped
  26. 1 shallot, finely diced
  27. 1 clove garlic, minced
  28. 8 to 10 pieces alligator meat
  29. 1 can whole peeled tomatoes
  30. 1/4 cup chopped fresh parsley leaves
  31. 1 lemon, juiced
  32. Kalamata olives, chopped
  33. Salt and pepper
  34. Combine the olive oil and butter in a large skillet over medium-high heat.
  35. When hot, add the onion and shallot to the pan, and saute for 2 to 3 minutes.
  36. Add the garlic, and then add the alligator meat.
  37. Saute the alligator for 8 to 10 minutes, or until the meat begins to brown, flipping the meat when the first side begins browning.
  38. Add the tomatoes, parsley, lemon juice, and olives to the pan.
  39. Bring to a simmer, and then lower heat to maintain a simmer for 35 to 40 minutes.
  40. Add salt and pepper, to taste.
  41. 8 to 10 pieces alligator meat
  42. 2 tablespoons olive oil
  43. 4 tablespoons butter, plus an additional 1 to 2 tablespoons for thickening sauce
  44. 1 large shallot, chopped
  45. 1 cup chicken stock
  46. 2 tablespoons all-purpose flour
  47. 2 tablespoons capers
  48. 2 lemons, juiced, plus additional wedges for garnish
  49. Pound the alligator with a meat mallet to tenderize.
  50. Heat a large skillet over medium-high heat, and then add the olive oil and 4 tablespoons of butter.
  51. Add the shallot, and saute for 4 to 5 minutes, stirring with a wooden spoon so that it doesn't burn.
  52. Add the alligator meat to the pan, and saute for an additional 8 to 10 minutes, or until the alligator browns slightly.
  53. Add chicken stock and flour, and then cook for 2 to 3 minutes, or until the sauce thickens.
  54. Lower the heat to medium-low, and add the capers and lemon juice, and then simmer for 15 minutes.
  55. Add butter, as needed, to thicken the sauce.
  56. Garnish the plate with lemon wedges.

bread crumbs, flour, alligator meat, olive oil, salt, lemon, garlic, mediterranean

Taken from www.foodnetwork.com/recipes/fried-alligator-garlic-aioli-dipping-sauce-mediterranean-alligator-tomato-caper-sauce-alligator-picatta-recipe.html (may not work)

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