| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Seafood, Dairy | Cajun | Shelf life, Shelf2 | 1 | servings |
INGREDIENTS
| Alligator; (or any meat or | ||
| ; seafood) | ||
| 1 | tb | Black pepper |
| 1 | tb | White pepper |
| 1 | tb | Cayenne pepper |
| 1 | tb | Granulated garlic |
| 1 | tb | Salt |
| 1/2 | tb | Thyme |
| 1/2 | tb | Rosemary |
| 1/2 | tb | Crushed red pepper |
| 1 | tb | Flour |
| Butter or oil; (for frying) | ||
| Brandy | ||
| Green peppercorns | ||
| Heavy cream |
INSTRUCTIONS
CAJUN SEASONING 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.
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