ALLIGATOR SCALLOPINI WITH CAPER MUSHROOM SAUCE
Can use center cut pork if gator is not available. Alligator is a lean meat that is low in fat and cholesterol and high in protein. It is available in a variety of cuts, including tail meat fillets, ribs, nuggets, and wings. Tail meat, the choicest cut, is a mild-flavored white meat that has a texture similar to veal. Ribs, nuggets, and wings are darker meat with a stronger taste and a texture similar to pork shoulder. Alligator meat is versatile and can be used in just about any recipe as a substitute for chicken, pork, veal, or fish. Alligator meat is usually purchased frozen, but it is also available fresh. Thaw frozen meat in the refrigerator and use promptly. Use a meat mallet to tenderize fillets and flatten the meat to your desired thickness. Florida alligator meat can be ground or finely chopped to make sausage, patties, or taco filling. Alligator's mild flavor is easily enhanced with seasonings, sauces, and marinades.
Provided by Douglas Poe
Categories Meat
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Slice the alligator/center cut pork meat into 1/2 inch slices.
- Pound thin between plastic wrap with a meat mallet.
- Sift together the flour season salt and garlic. . Lightly dredge the alligator / pork in seasoned flour shake off any excess.
- Heat the butter and oil in a large skillet over medium-high heat.
- Add alligator/pork meat and sauté quickly, 1-2 minute per side. Remove and keep warm.
- Add shallots to skillet and sauté 2 minutes.
- Add white wine to skillet and deglaze by stirring to loosen browned bits from bottom of pan.
- Stir in soup, and capers.
- Simmer over low heat until sauce is smooth and thick.
- Spoon caper mushroom sauce over alligator/pork fillets.
CHICKEN SCALOPPINI WITH LEMON-CAPER SAUCE
Steps:
- Put the flour in a large shallow dish and season with the salt and pepper. Pat the chicken scaloppini dry with paper towels, then put them in the flour, coating the chicken on both sides. Set aside.
- Heat the olive oil in a 14-inch cast-iron skillet over medium-high heat. Add the floured chicken and cook, in batches if needed, until deeply golden, about 3 minutes per side. Remove to a wire rack-lined sheet tray.
- Reduce the heat under the same cast-iron skillet and add the onion, garlic and rosemary. Stir occasionally and cook until the onions are translucent, 3 to 5 minutes. Add the butter and capers and scrape the skillet as the butter melts to deglaze. Add the chicken stock and lemon juice, stirring to combine. Add the chicken pieces back to warm through and allow the sauce to reduce, another 2 to 3 minutes, spooning the sauce over the chicken to coat.
- Garnish with the lemon supremes and serve.
ALLIGATOR CHILI
Alligators can be legally hunted from the last week of August to the end of October in Louisiana, but can also be farm-raised and purchased whole or in parts throughout the year. Here, tiny nuggets of alligator tenderloin become tender and juicy in this cozy recipe adapted from "After the Hunt: Louisiana's Authoritative Collection of Wild Game and Game Fish Cookery," a cookbook by the chef John Folse. If you can't find alligator, other ground meat, such as lean pork, chicken or turkey also work. Serve this chili over spaghetti if you want to mimic a hunting camp meal or eat it with cornbread, as Mr. Folse suggests.
Provided by Christina Morales
Categories dinner, soups and stews, main course
Time 1h30m
Yield 6 servings
Number Of Ingredients 15
Steps:
- In a large Dutch oven or heavy pot, heat oil over medium-high. Season the meat with 1 teaspoon salt, 1/2 teaspoon pepper and the granulated garlic. Once the oil shimmers, add the meat and cook, stirring occasionally, until the juices have rendered and the meat has browned, 15 to 20 minutes.
- Add the onion, celery, bell pepper, minced garlic and jalapeño. Cook, stirring often, for 3 to 5 minutes or until the onion is translucent.
- Add the pinto beans, tomato sauce, chicken stock, chili powder and cumin. Stir to combine. Bring the chili to a low boil, then cover, reduce the heat to low and simmer for an hour, stirring occasionally.
- When the meat is tender, season to taste with more salt, pepper and granulated garlic, if desired. Serve hot in bowls, with spaghetti or cornbread if you'd like.
VEAL SCALLOPINI WITH BROWN BUTTER AND CAPERS
Provided by Shelley Wiseman
Categories Quick & Easy Dinner Meat Veal Pan-Fry Capers Gourmet Sugar Conscious Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- Heat a 12-inch heavy skillet (not nonstick) over high heat until hot, then add oil and heat until it shimmers.
- Meanwhile, stir together flour, 1 teaspoon salt, and 1/2 teaspoon pepper, then pat veal dry and dredge in flour, knocking off excess.
- Cook veal in 2 batches, turning once, until browned and just cooked through, 2 to 2 1/2 minutes per batch. Transfer to a plate.
- Discard oil from skillet, then add butter and cook over medium heat, shaking skillet frequently, until browned and fragrant, 1 to 2 minutes. Stir in vinegar, capers, and 1/4 teaspoon each of salt and pepper. Return veal to skillet just to heat through, then sprinkle with parsley.
SCALOPPINE WITH ANY MEAT
You can use any kind of meat to make these dead-simple scaloppine - veal, turkey, chicken, pork, even beef if you can find pieces thin enough. Cook them quickly in butter over high heat, then turn those buttery pan drippings into your sauce, seasoning it with garlic and a squeeze of lemon or lime. This needs no further embellishment. But a handful of capers, sliced olives, chopped fresh herbs or toasted sliced almonds warmed in the butter at the last minute wouldn't do any harm, either.
Provided by Melissa Clark
Categories main course
Time 10m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Season cutlets with salt and pepper. Melt butter in a large skillet over high heat. Add cutlets and cook quickly, about 1 minute per side. Transfer cutlets to a plate.
- Return skillet to low heat. Add garlic and cook, swirling the pan, until you can smell it. Squeeze in the lemon or lime juice and season with salt and pepper. Spoon over cutlets and serve.
Nutrition Facts : @context http, Calories 63, UnsaturatedFat 2 grams, Carbohydrate 1 gram, Fat 4 grams, Fiber 0 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 76 milligrams, Sugar 0 grams, TransFat 0 grams
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