Alligator Spring Rolls with Dipping Sauce

Alligator Spring Rolls with Dipping Sauce
Serves 6

1 pkg spring roll pastry
1lb Alligator meat shredded
1/2 cup breadcrumbs
5 Chinese cabbage leaves
1 red onion
1 garlic clove
1 medium red chile
1 small carrot shredded
10 snow peas shredded
1 red pepper
1 small ginger knob
Oil for frying
Sesame oil
1 large coriander / cilantro sprig

SWEET AND SOUR SAUCE

1/2 cup raw sugar
1/2 cup white vinegar
1/2 green pepper finely diced
1/2 tsp freshly-ground black pepper
1 tbl sesame oil
1/2 cup soy sauce
1 small red pepper finely chopped
1 tsp ground cinnamon
1 tsp dried shrimp
4 star anise

DIRECTIONS

Heat oil in wok, add ginger garlic, chile and meats. Toss until cooked through. keep aside. Heat more oil and saute the vegetables. Combine meat and vegetables and add breadcrumbs and coriander.

Roll in spring roll pastry and deep fry until golden brown. For the sweet and sour sauce, combine all the ingredients and bring to the boil.

Simmer gently for 5 minutes and serve as dipping sauce with the spring rolls.

Source : http://www.exoticme ats.com/

ALLIGATOR CHILI

ALLIGATOR CHILI

1 pound Alligator meat
2 tablespoons vegetable oil
1 large onion (chopped)
1 clove garlic (minced)
1 large bell pepper (chopped)
1 (10-ounce) can Ro-tel tomatoes and chilies (blended)
1 (16-ounce) can pinto beans
1 (6-ounce) can tomato paste
1 teaspoon Cumin
1 Jalapeno pepper (chopped)
1 cup red wine (Merlot preferred)
6 bottles cold beer
Salt & Pepper to taste

Set aside 1 cup of red wine. Cut meat into small pieces. Remove all tallow. Start drinking the rest of the red wine(cold beer may be substituted) . In Dutch oven boil diced meat in water seasoned with salt and pepper for 20 minutes. Drain and set aside. In same pot add oil, onion, bell pepper and garlic. Sauté until onions are tender. Add pinto beans, tomatoes, tomato paste salt, pepper, cumin, and jalapenos. Cook on medium low heat for 40 minutes. Add alligator meat. Cook on low heat 3 hours. Add wine last 30 minutes. Serve with Hot French bread.

Lime and Black Pepper Cookies

These look very unusual, but worth a try.

Lime and Black Pepper Cookies


½ cup (1 stick) unsalted butter at room temperature
1 cup granulated sugar
¼ cup whole milk
¼ teaspoon vanilla extract
1 egg, at room temperature
2 cups (8.5 ounces) flour
1/4 cup plus 1 tablespoon lime zest (about 5 limes)
2 teaspoons baking powder
3/4 teaspoon finely ground black pepper
1/4 teaspoon kosher salt
Confectioner' s sugar, for dusting the finished cookies
Black pepper, to garnish (optional)

In the bowl of a stand mixer or in a large bowl using an electric mixer, beat the butter and sugar until light and fluffy, 3 to 5 minutes. Add the milk, vanilla and egg, and beat over low speed just to incorporate.

In a separate mixing bowl, whisk together the flour, lime zest, baking powder, pepper and salt, breaking up any lumps.

With the mixer on low speed, slowly incorporate the dry ingredients into the butter mixture.

Place dough on a sheet of plastic wrap and roll into a log shape about 2 inches in diameter. Wrap in plastic wrap and refrigerate until chilled, about 1 hour.

Heat the oven to 350 degrees. Remove the dough log and slice crosswise into cookies one-fourth inch thick. Place the cookies on a lightly greased baking sheet and bake until a light golden brown, 10 to 15 minutes.

Remove the cookies and cool on a rack. Dust the cooled cookies lightly with confectioner' s sugar (and black pepper, if using).

Each of 48 cookies: 54 calories; 1 gram protein; 8 grams carbohydrates; 0 fiber; 2 grams fat; 1 gram saturated fat; 10 mg. cholesterol; 4 grams sugar; 29 mg. sodium.

Candied Dill Slices

Candied Dill Slices

14 oz. jar of dill pickles
2 cups sugar
1 tsp. mustard seed
1/2 tsp. dill seed (SEED)
1/2 cup of cider vinegar

Drain pickles (see note). In a large bowl, slice dills into 1/4-inch slices. (No thinner.) Add remaining ingredients and stir well.

Cover and leave at room temperature overnight; stir a couple of times until sugar is completely dissolved. Put back in the same jar and refrigerate.

Note: You can use this juice to pickle 1 dozen small or medium eggs.

LIVER & BACON BURGERS

LIVER & BACON BURGERS

1 pound beef liver cut into 2" pieces
5 slices dry bread
1 pound bacon
2 large onions, cut up
1 egg
1/4 cup chili sauce
1 1/2 teaspoons seasoned salt
1/4 teaspoon pepper

Cook liver in boiling water for 3 minutes drain and cool.

Break 1 slice bread into blender container. cover and run on high until crumbed. Empty into bowl. Repeat process with remaining bread until you have 1 cup crumbs.

Reserve 5-6 slices bacon for wrapping patties. Cut remainder into 1" pieces.

Put half the onion and half the cut up bacon in blender container, cover and run on high until chopped. If necessary, stop blender during processing and push ingredients toward blades with rubber spatula. Empty into a large fry pan. Repeat process with remaining onion and cut up bacon. Cook until onion is lightly browned. Turn out into large bowl.

Put egg, chili sauce, salt and pepper in blender container, cover and run on low until smooth. Pour out half of mixture and set aside. Add half the liver to mixture remaining in blender, cover and run on low until smooth. Add to onion and bacon. Repeat with remaining liver and reserved chili sauce. Mix well with all but 1/2 c. bread crumbs and form into 5 or 6 patties.

Coat patties with remaining 1/2 c. of bread crumbs. Cook remaining bacon partially, being careful not to cook until crisp. wrap around patties and fasten with toothpicks. Broil 3 inches from heat 3-5 minutes on each side.

From: The Blender Way to Better Cooking Courtesy of Joann Pierce (The Cookie Connection - Portland OR) From: Jim Bodle Date: 10-09-93

Smothered Ostrich Burgers

Smothered Ostrich Burgers

1 lb Ground Ostrich Meat
1/2 c Chopped onions
1/2 ts Garlic salt
1 ts Ground pepper
1/4 c Worcester sauce
2 tb olive Oil
1 cn Condensed mushroom soup

Combine first 5 ingredients and form into well shaped burger patties. Add oil to frying pan and cook over medium heat until done (4-8 minutes each side, depending on size.)

Empty can of soup over the burgers and stir until all liquids have blended, burgers are well coated and mixture has reheated. Serve over brown rice, noodles, on bread or rolls, or with a baked potato.

Fried Octopus with Persimmon, Chilli and Fennel Salsa

Fried Octopus with Persimmon, Chilli and Fennel Salsa  Serves 4

Salsa
1 1/2 cup finely diced persimmon
1/3 cup finely diced fennel bulb
1 red chilli - seeds removed if less heat is desired
1 Tbs caster sugar
1 Tbs lime juice
Fresh coriander, chopped - optional

Octopus
Vegetable oil
16 baby octopus
1 cup plain flour
Salt and freshly ground black pepper
2 eggs, whisked
Panko breadcrumbs

1 To make the salsa; combine all the ingredients and taste. Add more lime juice if necessary. Leave for at least 1 hour for the flavours to develop before serving.

2 Half fill a large saucepan with oil and put onto a medium heat. When the surface of the oil begins to shimmer - it is hot enough.

3 Pat the octopus dry with paper towels. Toss in seasoned flour then into the eggs and finally coat with the breadcrumbs.

4 Fry the octopus in batches until golden then remove and drain on paper towels. Serve hot, sprinkled with salt and the salsa on the side.

http://www.nzherald.co.nz/lifestyle

Fried Alligator

Fried Alligator
Ingredients:

1/2 pound alligator meat, cut into 1/2-inch cubes
Louisiana Fish Fry batter, for coating
Cooking oil, for frying
Salt and freshly ground black pepper
Serving suggestions: remoulade, creole mustard, or cocktail sauce

Preparation:
Fill a deep pot halfway full with oil.
Heat to 360 degrees F.
Coat the alligator meat with the fish batter.

Fry for 2 to 3 minutes, until gator floats in oil.
Remove and add salt and pepper to taste.
Serve as an appetizer with remoulade sauce, mustard sauce, or cocktail sauce for dipping.

Source : CajunGrocer.com