Szechuan Alligator In A Crispy Noodle Nest With Lemon Ginger Dressing And Shiitakes Recipes

PHILIPPINE STIR-FRIED RICE NOODLES: PANSIT GRISADO

Steps:

• In a wok, heat oil over medium-high heat. Add garlic and onions and stir-fry until translucent.
• Add pork and sear. Add soy sauce, chicken stock, oyster sauce, carrots, celery, cabbage, and sausage to wok. Reduce heat and simmer for 5 minutes or until vegetables are al dente and wok is almost dry.
• Drain rice noodles, stir into wok and cook for 5 to 7 minutes on medium-low heat with meat and vegetables.
• Season, to taste, and serve immediately on a warmed plate. Garnish with scallions and a lemon wedge.

FRIED ALLIGATOR NUGGETS

Steps:

• Fill a deep pot halfway full with oil. Heat to 360 degrees F. Coat the alligator meat with the fish batter. Fry for 2 to 3 minutes, until gator floats in oil. Remove and add salt and pepper to taste. Serve as an appetizer with remoulade sauce, mustard sauce, or cocktail sauce for dipping.

GENERAL TSO'S GATOR ALLIGATOR AND SNAP PEAS WITH KUMQUAT 3-2-1 SAUCE SPICY PEANUT RICE

Steps:

• In a large saute pan on high heat, coat well with oil and add alligator. Season and quickly brown meat, 2 to 3 minutes. Remove and set aside on paper towels. Wipe out pan and coat lightly with oil. Saute the garlic and ginger for 2 minutes. Add the kumquats and stir. In a small bowl, mix together the vinegar, soy and sugar until dissloved. Deglaze with mixture and reduce by 50 percent. Add back the alligator and snap peas, check for seasoning.
• In a small wok or sautee pan, coat lightly with oil and saute the peanuts, chiles and onions for 3 to 4 minutes or until onions start to take on color. Add the rice and stir until hot. Add soy sauce and check for seasoning.
• PLATING On a large round plate, place a small mound of rice in the middles and top with alligator. Ladle a little sauce on top. Enjoy.
• WINE: Very chilly beer like Foster's or Corona with a lime.

SZECHUAN NOODLES

Steps:

• Place the garlic and ginger in a food processor fitted with a steel blade. Add the vegetable oil, tahini, peanut butter, soy sauce, sherry, sherry vinegar, honey, chili oil, sesame oil, and ground peppers. Puree the sauce.
• Add a splash of oil to a large pot of boiling salted water and cook the spaghetti al dente. Drain the pasta in a colander, place it in a large bowl, and while still warm, toss with 3/4 of the sauce. Add the red and yellow bell peppers and scallions; toss well. Serve warm or at room temperature. The remaining sauce may be added, as needed, to moisten the pasta.