ALLIGATOR GRILLADES
Just in case someone comes home with some alligator tail meat and you're wondering how to "fix it", here's one of our favorites! The recipe is from The Flavor of New Orleans Cookbook. This is great served with our jalapeno corn grits.
Provided by Penny Stettinius
Categories Wild Game
Time 2h
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Core the tomatoes, cut into halves and rub with a small amount of vegetable oil.
- Make a small slit in the skin of each and arrange cut side down in a baking pan.
- Roast at 400 degrees until the skins blister.
- Cool, remove the skins, squeeze out the seeds and chop.
- Place the alligator meat between 2 sheets of plastic wrap and pound with a meat mallet to tenderize.
- Mix the flour with 2 TBS of the Creole seasoning and season the alligator meat with the remaining 4 TBS Creole seasoning.
- Coat the alligator meat with the seasoned flour, shaking off the excess.
- Heat ¼ Cup vegetable oil, or just enough to cover the bottom of your pot, in a large saucepot and add the alligator meat.
- Saute until light brown on both sides.
- Add the wine, stirring to deglaze the pan.
- Add the garlic, bell peppers, onion, and roasted tomatoes.
- Cook for 5-7 minutes.
- Stir in the chicken stock and cook until the sauce begins to thicken.
- Add the green onions, thyme, and parsley.
- Season with kosher salt and fresh cracked pepper.
- Stir in the butter to richen the sauce.
- Serve over grits, noodles, or rice.
Nutrition Facts : Calories 402.9, Fat 20.7, SaturatedFat 5.7, Cholesterol 17.1, Sodium 140.6, Carbohydrate 38.4, Fiber 3.6, Sugar 6.4, Protein 6.7
JALAPENO CORN GRITS
Nothing goes better with Alligator Grillades! These delicious grits are great with poached eggs or even fried chicken. Although the recipe does not call for the addition of cheese, I have made this with cheddar and it's wonderful. The recipe comes from The Flavor of New Orleans Cookbook.
Provided by Penny Stettinius
Categories Creole
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Melt the butter in a medium saucepan.
- Add the jalapeno, corn and onion.
- Saute until the vegetables are tender.
- Stir in the grits.
- Add the water gradually, stirring constantly. Cook over medium heat until the grits have absorbed all the water, stirring constantly.
- Stir in the thyme and season with salt and pepper.
Nutrition Facts : Calories 101.8, Fat 1.4, SaturatedFat 0.7, Cholesterol 2.5, Sodium 11.9, Carbohydrate 20.3, Fiber 1, Sugar 1.2, Protein 2.5
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