Cajun Gator With Green Peppercorn Sauce

The focus is on the baby! But the focus is not on a baby, but again who this baby is and what He will become. The Christmas story is about wonder (Lk. 2:19, 51). You see, if He were born to Caesar Augustus in a palace there is not much left to the imagination. But we are called to intense faith to believe that somehow this child is Lord and will be Messiah and Savior (Lk. 2:11). The narrative makes it clear that for this to happen it must be the hand of God with Whom nothing is impossible (Lk. 1:37).

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Meats, Seafood, Dairy	Cajun	Shelf life, Shelf2	1	Servings

INGREDIENTS

		Alligator, or any meat or
		seafood
1	T	Black pepper
1	T	White pepper
1	T	Cayenne pepper
1	T	Granulated garlic
1	T	Salt
1/2	T	Thyme
1/2	T	Rosemary
1/2	T	Crushed red pepper
1	T	Flour
		Butter or oil, for frying
		Brandy
		Green peppercorns
		Heavy cream

INSTRUCTIONS

Season gator (to your taste). Melt butter in heavy skillet over medium
heat. Turn heat to high, place gator in skillet and saute until
moisture comes to the top of the gator. Turn gator over and continue
to saute for another minute. Add brandy and flambe. Add peppercorns
and heavy cream, continue to cook until cream thickens. Enjoy!  Omar
Feyen Executive Chef Ogden Entertainment The MARK of the Quad  Cities
Converted by MC_Buster.  Converted by MM_Buster v2.0l.

A Message from our Provider:

“Gratitude produces deep, abiding joy because we know that God is working in us, even through difficulties.”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 120 Calories From Fat: 15 Total Fat: 1.8g Cholesterol: 0mg Sodium: 6985.8mg Potassium: 493.7mg Carbohydrates: 26.5g Fiber: 8.6g Sugar: 4.3g Protein: 4.4g