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Well Muscled Russell Croquettes




Source of Recipe


Dinner & A Movie (TBS)


Recipe Introduction


Movie: Gladiator.


List of Ingredients




For the Croquettes:


3 tablespoons clarified butter
1 cup finely chopped fennel
2-3 jalapenos, seeded and chopped fine
1 egg, beaten
3 tablespoons mayonnaise
1 teaspoon dry English mustard
1 tbsp. Old Bay seasoning
1/2 cup minced scallions
3 tbsp. chopped flat leaf parsley
3 slices white bread, crusts trimmed, chopped fine
1 pound steamed and shucked mussels
2 cups crushed saltine cracker crumbs
For the Pepper Sauce:


3 large, red or yellow bell peppers
2 tbsp. bottled Chinese oyster sauce
2 tbsp. extra virgin olive oil
2 tbsp. malt vinegar
plenty of life insurance


Recipe




1. Heat 1 tablespoon clarified butter over medium heat and sautee the fennel and jalapenos until softened and fragrant, about 5 minutes.

2. Transfer the hot mixture to a large bowl and add the egg, mayonnaise, dry mustard, Old Bay, scallions, parsley and breadcrumbs, Stir until well blended and mix in the chopped alligator. Cover and refrigerate 15-20 minutes.

3. Depending on the size desired, Divide gator mixture into either four or eight equal portions and pat each into a plump disk. Spread crushed Saltines out in a pie dish and press the gator patties gently into the crumbs, coating all sides evenly. Carefully place on a cookie sheet; cover with plastic wrap and refrigerate at least 20 minutes and up to 12 hours.

4. Make Pepper Sauce: Cut the top and bottom from each bell pepper, pull out the core and cut open to create one large strip. Place pepper skin-side-up on a foil lined cookie sheet and broil 2-3 inches from the flame until blackened and blistered, about 5 minutes.

5. Place the pepper strips in a paper bag until cool enough to handle, then scrape off the skin and transfer to a blender. Add the oyster sauce, malt vinegar and olive oil; puree until smooth. Set the mixture aside.

6. Heat remaining clarified butter in a large skillet over medium-high heat until very hot but not smoking; sauti the croquettes until golden brown and crisp, about 4 minutes. Turn gently and cook another 3 to 4 minutes. If not eating immediately, transfer to a baking sheet and keep warm in a 275 F oven.

7. After dinner, arm the 2 swarthiest of your dinner guests with soap and sponges to do battle at the most terrifying of all arenas...the sink.