Thread: Alligator Grand Chenier
#1 Alligator Grand Chenier11-16-2008, 09:18 PM
No I dont know what Chenier means! :D But this went over pretty good! Served it with a remoulade sauce and cocktail sauce. Go Gators!
These are like little tacos, only the thin pounded gator meat is the shell!
4 Alligator Filets
1/4 cup Margarine
1/2 cup Onions -- diced
1/4 cup Bell pepper -- diced
1/4 cup Celery -- diced
1 teaspoon Salt
1/2 teaspoon Cayenne pepper
1/4 teaspoon Black pepper
1/2 teaspoon Garlic powder
1 cup Water
2 Chicken bouillon cubes
2 teaspoons Parsley -- chopped
1/4 cup Scallions -- chopped
1 1/2 cup Bread crumbs from day old bread
1 pound Dark crabmeat ( I used crawfish tails)
Carefully pound alligator filets into hand-size rectangles, without tearing meat. Lightly season with salt and cayenne pepper. Set aside.
In a large skillet, melt margarine and Saute onion, bell pepper and celery until tender. Add salt, pepper and garlic to mixture and stir.
Dissolve bouillon cubes in water, add to mixture and boil for 3 minutes. Remove from heat. Stir in remaining ingredients, carefully folding in the crabmeat last. Spoon stuffing onto alligator filets and fold over "omelet-style." Secure edges with toothpicks if desired.
Grill in a pre-heated 350F lightly greased skillet. Serve plain or with your favorite seafood sauce.
Brown them up
My attempt at plating
: “Grow your own dope. Plant a liberal.”
” I wondered why the rock was getting larger. Then it hit me.
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