Natchez Alligator Pies
Source of Recipe
the web
Recipe Introduction
with Homemade Jack Daniel's Creole Mustard
List of Ingredients
1 lb. alligator meat, ground
1 tablespoon Creole seasoning
1/2 stick unsalted butter, cubed
pinch ground coriander
pinch ground cumin
2 tablespoons minced garlic
1/2 large onion, in medium dice (about 1/2 cup)
1/2 large red bell pepper, in medium dice (about 1/2 cup)
1/2 large green bell pepper, in medium dice (about 1/2 cup)
3 celery stalks, in medium dice (about 1/2 cup)
kosher salt and freshly ground black pepper to taste
1 large egg mixed with 1 tablespoon water
1 cup whole mustard seed
1/2 cup Jack Daniel's
1/2 cup extra-virgin olive oil
2 cups honey
2 teaspoons salt
2 cups arugula
2 cups baby lettuces
2 tablespoons cane vinegar
16 pickled red cherry peppers
16 pickled okra
24 bread and butter pickles
3 tablespoons molasses
For the Pie Dough
3 cups all-purpose flour
pinch salt
2 sticks (1/2 pound) butter
3/4 cup ice cold water
Recipe
In a medium bowl, combine flour and salt. Using your hands, work butter and flour gently until butter is the size of a dime. Make a well in center. Add 5 tablespoons of water into center and combine gently by folding together. Add the additional water if needed. You will know because dough will be dry and crumbly. Fold until dough forms together. Do not over work dough. Wrap with plastic and set in refrigerator to rest. It is best for dough to rest overnight or until center is cool.
For the Pie Filling
In a medium bowl, toss alligator with flour and Creole seasoning until well combined.
PREPARATION:
Heat a large skillet over high heat until hot but not smoking. Add butter, stirring to melt, and cook until it just starts to brown. Add the alligator and saute for 1 minute. Add coriander and cumin and cook until alligator is browned, about 5 minutes. Add the garlic, onion, bell peppers, and celery and cook until browned about 10 minutes. Season to taste. Transfer mixture to a bowl and chill about 30 to 45 minutes.
While the mixture cools, divide the pie dough into 8 equal portions. Lightly dust a work surface with flour, and, using your hands, form each portion of dough into a flat circle. Place on the work surface, and roll, starting at the center and working outward, frequently giving the dough a quarter turn. Try to keep the dough round and about 1/16 inch thick. Place a small plate, about 6 inches in diameter, upside down over the dough and using a paring knife cut out rounds.
When the pie filling has cooled, spoon about 1/2 cup of filling in center of each pie dough round, leaving about 1/2 inch border around filling. Brush border with an egg-water mixture. Fold round in half to form a half moon and use a fork to seal edge. With a fork, poke venting holes in the top crust. Brush remaining egg wash over the top.
Place pies on a baking sheet and bake at 375 degrees F for about 20 minutes, turning pan so that the pies in the back move to the front halfway during cooking, or until golden brown.
In a spice grinder, grind mustard seeds until the yellow color comes out, about 1 minute. Transfer seeds to a bowl and stir in Jack Daniel's. Cover mixture and chill overnight to let flavor mellow. Transfer mustard mixture to a food processor and while blending, add oil and honey in a slow steady stream until the mixture is thick. Add the salt. It should keep for at least one month in the refrigerator.
In a small bowl toss greens with cane vinegar. Place greens on side of each plate and alongside place a pie, 2 red cherry peppers, 2 pickled okra, and 3 pickles. Drizzle Creole mustard and molasses on top of each pie.
Makes 8 servings.
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