Louisiana Alligator

Für 4 Servings

Zutaten

360 g Alligator tail, pounded thin

240 g Boudin sausage or Cajun link

60 g Flour, seasoned salt/pepper

60 g Cooking oil or clarified

- butter

30 g Bourbon whiskey

120 g Heavy cream

480 g Corn cake batter

360 g Louisiana Compound Butter

120 g Green onion, thin sliced

Pound alligator into 12-1 oz medallions. Heat saucepan with oil. Lightly dredge medallions in flour and saute in hot pan for 10 seconds on each side. Remove from pan and hold on heated plate. Slice sausage in to thin pieces and place in saucepan. Cook for 1 minute, add bourbon and flame. Add compound butter and melt it while swirling pan. Add cream and whip until smooth. Make 8 3-inch cornmeal cakes on griddle. On heated plate put corn cakes in middle. Put cooked alligator on corn cakes and ladle 3 oz sauce with sausage over all. Sprinkle with sliced green onions for garnish.

~- Bert Christensen, Toronto, Ontario Email: rosewood@interlog.com Web Site: http://www.interlog.com/~rosewood Home of Rosewood Software & some really weird recipes


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