Alligator Grillades Recipes

Steps:

• Core the tomatoes, cut into halves and rub with a small amount of vegetable oil.
• Make a small slit in the skin of each and arrange cut side down in a baking pan.
• Roast at 400 degrees until the skins blister.
• Cool, remove the skins, squeeze out the seeds and chop.
• Place the alligator meat between 2 sheets of plastic wrap and pound with a meat mallet to tenderize.
• Mix the flour with 2 TBS of the Creole seasoning and season the alligator meat with the remaining 4 TBS Creole seasoning.
• Coat the alligator meat with the seasoned flour, shaking off the excess.
• Heat ¼ Cup vegetable oil, or just enough to cover the bottom of your pot, in a large saucepot and add the alligator meat.
• Saute until light brown on both sides.
• Add the wine, stirring to deglaze the pan.
• Add the garlic, bell peppers, onion, and roasted tomatoes.
• Cook for 5-7 minutes.
• Stir in the chicken stock and cook until the sauce begins to thicken.
• Add the green onions, thyme, and parsley.
• Season with kosher salt and fresh cracked pepper.
• Stir in the butter to richen the sauce.
• Serve over grits, noodles, or rice.

Steps:

• Melt the butter in a medium saucepan.
• Add the jalapeno, corn and onion.
• Saute until the vegetables are tender.
• Stir in the grits.
• Add the water gradually, stirring constantly. Cook over medium heat until the grits have absorbed all the water, stirring constantly.
• Stir in the thyme and season with salt and pepper.