Louisiana Alligator
Source of Recipe
Master Chef Don Easley
Recipe Introduction
Serves 6-12
List of Ingredients
12 oz Alligator tail, pounded thin
8 oz Boudin sausage or Cajun link
2 oz Flour, seasoned salt/pepper
2 oz Cooking oil or clarified butter
1 oz Bourbon whiskey
4 oz Heavy cream
16 oz Corn cake batter
12 oz Louisiana Compound Butter
4 oz Green onion, thin slicedRecipe
Pound alligator into 12-1 oz medallions.
Heat saucepan with oil.
Lightly dredge medallions in flour and saut� in hot pan for 10 seconds on each side.
Remove from pan and hold on heated plate.
Slice sausage in to thin pieces and place in saucepan.
Cook for 1 minute, add bourbon and flame.
Add compound butter and melt it while swirling pan. Add cream and whip until smooth.
Make 8 3-inch cornmeal cakes on griddle.
On heated plate put corn cakes in middle.
Put cooked alligator on corn cakes and ladle 3 oz sauce with sausage over all.
Sprinkle with sliced green onions for garnish.
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