Barbecued Crocodile Steaks With Asian Flavors Or Alligator Recipes

BARBECUED CROCODILE STEAKS WITH ASIAN FLAVORS (OR ALLIGATOR)

Steps:

• Prepare a fire in a barbecue and let the coals burn down until they are white.
• Meanwhile, cut out six 30-cm (12-in) squares of aluminum foil and spread out on work surface. Place and equal portion of the carrots, leeks, gingerroot and lemongrass in the center of each square. Top with a crocodile steak. Add a slice of lime and pour about 1 tablespoon oyster sauce and ½ teaspoon sesame oil over each parcel. Wrap the foil to seal securely, lace the packets on the barbecue rack and cook for 6 minutes; at this point the crocodile should be tender. Open one package to check that the steak is done.
• Once cooked, slide the steaks out of the foil onto serving plates. Top with coriander, mint and sesame seeds and serve.

CARROT CAKE FROM CROCODILE CAFE

Steps:

• Sift together flour, baking powder, soda, salt, and cinnamon. Set aside.
• Beat eggs, and then add sugar, oil and vanilla. Beat until fluffy.
• Stir in four mixture, carrots, pineapple, and nuts.
• Bake in three 9-inch prepared cake pans for 45 minutes at 325 degrees. Cool on wire racks. Frost when cold.
• Frosting.
• Cream butter and cream cheese -- Add sugar and vanilla beating until smooth.

ALLIGATOR

Steps:

• Fill glass to halfway with ice.
• Add the Midori and orange juice and stir.

BARBECUED ALLIGATOR TAIL

Steps:

• Place milk in a deep bowl, add pepper flakes and rosemary.
• Season meat with black and cayenne peppers.
• Place meat in the bowl, add milk as needed to cover.
• Let marinate 3-4 hours.
• Remove meat from marinade, discard marinade.
• Pat the meat dry and re-season, if desired, with black and red peppers.
• Add salt to taste.
• Brush meat with olive oil to reduce sticking, and grill over hot coals, or over medium heat in a gas grill for about 15 minutes each side.
• Brush with oil again when turning.

SPINACH AND FETA CHEESE "ALLIGATOR"

Steps:

• Dough:.
• Dissolve yeast and sugar in warm water and leave it a few minutes, till it starts to bubble and foam.
• Measure 2 3/4 cups flour into a large bowl and stir in the salt.
• Beat together the egg, milk and olive oil; stir in the yeast mixture and then mix the liquid into the flour. Stir till it forms a dough.
• When the stirring gets tough, spread the remaining flour on a board and turn the dough out on it. Knead it gently, turning often at first to keep it coated with flour, till it is smooth and becoming elastic.
• Form the dough into a ball and put it into a lightly oiled bowl. Cover the bowl with a towel and set it aside to rise in a warm place for about an hour, or till doubled.
• While it rises, make the filling:.
• Heat the olive oil in a large non-stick skillet and saute the chopped onions, garlic and leek in it till the vegetables are soft and beginning to color.
• Add the scallions, chopped spinach and potatoes and toss everything together till the spinach wilts.
• Cover and keep cooking on low heat for about 10 minutes, or till potatoes are tender.
• Uncover, raise the heat, and stir occasionally for a few minutes more, till excess moisture completely cooks away.
• Stir in the dill and cider vinegar and remove from heat.
• Break eggs into a bowl, reserving 1 yolk to use for a glaze. Beat the eggs with the milk. Crumble the feta cheese.
• Transfer the hot vegetable mixture into a cool bowl, and stir in the feta cheese, the uncooked rice and the sliced olives. Season with black pepper. Taste and add salt only if needed (the cheese and olives may be saltly enough).
• Stir in beaten eggs and milk. Let the prepared filling sit for about 15 minutes, to allow rice and potatoes to soak up some moisture.
• Punch down dough and divide it in half. On a large, floured surface, pat one half of the dough into a rectangle, then gently roll it, turning it over and dusting with more flour to keep it from sticking, till you have an oval about 24 inches long and 8-10 inches across.
• Fold the dough in half cross wise and lay it down on a greased baking sheet. Unfold it and spoon half the filling down the middle, from the fold line to within an inch of the end.
• Beat the reserved egg yolk with a spoonful of water and brush the edges of the dough with it. fold the other half of the dough over again, laying it evenly on top of the filling and pressing the edges together lightly. Then fold the edges up from underneath, curling the bottom crust over the edge of the top crust, and crimping or pleating it. Pierce the dough here and there with a fork.
• Roll out the second half of the dough and fill and seal as with the first half.
• Bake the alligators at 350 for about 30-45 minutes (depending on your oven). Cool slightly before slicing.

PUMPKIN SOUP WITH ASIAN FLAVORS

Steps:

• Heat the oil in a large pan.
• Add the garlic, onion, sambal oelek and lemon grass and cook until the onion is soft.
• Add the pumpkin and cook, stirring for about 2 minutes.
• Add the water, stock powder, sauce and juice.
• Simmer, covered until the pumpkin is just tender.
• Blend or process half the mixture and then return to the pan.
• Add the coconut cream and the herbs-stir over heat until hot.