-=> Mike Powell wrote to DALE SHIPP <=-

 > fruit); an orchid farm; and several places with lots of alligators.  The

 MP> Any places serving alligator?  :)

I've had alligator at many places in Dixie - mostly in Louisiana, but also in 
Alabama, Georgia, South Carolina and just a couple places in Florida - neither 
near the swamps. You can get alligator eggs nearly anywhere.   Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Alligator Sauce Piquante
 Categories: Game, Cajun, Chilies, Wine, Poultry
      Yield: 8 Servings
 
      4 lb Alligator meat *
      4 tb Oil
      4 tb Flour
      3 md Onions; chopped
      4    Ribs celery; chopped
      1 lg Bell pepper; lg dice
      8 oz Can tomato paste
      1 tb Sugar
     10 oz Can Ro*Tel tomatoes
      4 cl Garlic; minced
      1 lb Andouille sausage
      2 c  Chicken stock
      8 oz Mushrooms
  1 1/2 bn Green onion; chopped
      4    Bay leaves
    1/2 ts Allspice
           Salt, red & black pepper
     10 oz Jar salad olives
    1/4 c  Parsley; chopped
    1/4 lb Butter
      1 sl Lemon; thing
    1/2 c  Sherry wine
           Rice; cooked
 
  * Buy alligator meat other than tail meat. The meat will be
  a darker in color meat.
  
  TO PREPARE: First, in a black cast-iron pot, boil water.
  Place the meat into boiling water for 5 minutes. The fat,
  which gives the alligator that "fishy" taste will rise to
  the surface of the water. Skim the fat off and remove the
  meat. Rinse the meat in clean water. Disguard the cooking
  water.
  
  In the pot, heat a little oil and brown the meat. The
  browning will melt away even more of the objectionable fat.
  Remove the meat and disguard the oil.
  
  Clean the pot well. The alligator meat is now ready to use.
  
  In a pot, heat the oil, it is hot enough when a pinch of
  flour dropped in the oil sizzles. Add the flour, a third at
  time, stirring constantly. Add the onions, celery, and bell
  pepper. Simmer for 3 minutes.
  
  Add the tomato paste, sugar, and Rotel tomatoes. Simmer for
  30 minutes.
  
  Add the garlic, meat, andouille, and chicken stock. Simmer
  for 25 minutes.
  
  Add the mushrooms, green onions, bay leaves, allspice, and
  the salt and the peppers, to taste. Cook for 20 minutes.
  
  Add the olives, parsley, butter, lemon slice, and sherry.
  Simmer for 20 minutes.
  
  Serve over rice.
  
  Recipe from: "Roger's Cajun Cookbook" by Vernon Roger,
  published 1987
  
  From: David Pileggi
  
  Uncle Dirty Dave's Archives
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Alligator Eggs
 Categories: Chilies, Appetisers, Beer, Citrus, Seafood
      Yield: 36 Appetisers
 
     36 lg Jalapenos; roasted, peeled
    1/2 lb Cooked, peeled, deveined
           - shrimp; minced
      2 ts Mayonnaise
      2 ts Prepared chilli sauce
      2 ts Minced capers
      2 ts Minced green onions
      2 ts Minced fresh parsley
    1/2 ts Dijon mustard
    1/2 ts Horseradish
    1/4 ts Paprika
           Salt & fresh ground pepper
           Peanut oil
  1 3/4 c  All purpose flour
    3/4 c  Beer; room temp
      2 lg Eggs; room temp
      3 tb Minced green onions
      2 tb Vegetable oil
  1 1/2 tb Catsup
      2 ts Worcestershire sauce
  1 1/2 ts Fresh lemon juice
  1 1/2 ts Baking powder
  1 1/2 ts Salt
      1 ts Cayenne pepper
 
  Using small, sharp knife; cut 1 1/2" slit at stem end on
  side of each chile. Scrape out seeds; do not tear stems.
  Rinse out chilies. Drain on towels.
  
  Mix next 9 ingredients. Season filling w/salt & pepper.
  
  Spoon about 1 t into each chile (do not overstuff; chile
  should close). Arrange chilies on baking sheet.
  Refrigerate.
  
  Heat 3/4" p-nut oil in heavy large skillet to 350°F/175°C
  Blend in remaining ingredients in large bowl. Dredge each
  chile in mixture, coating completely. Add chilies to
  skillet (in batches; do not crowd) and fry until golden
  brown, turning once, about five minutes.
  
  Drain on paper towels and serve.
  
  From Bon Appetit, Dec '86.
  
  Makes 36
  
  Recipe format by: Terri St.Louis
  
  From: http://www.recipesource.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

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