Behind the Recipes

Blackened Alligator Salad by Fossil Farms

Makes 6 servings

INGREDIENTS:

1 tbsp. cayenne pepper
1 1/2 tsp. salt
1 tbsp. black pepper
1 cup Worcestershire sauce
1 1/2 tbsp. white pepper
1 1/4 cups red wine vinegar
6 pieces Alligator meat (six to eight oz. each)
1 tbsp. vegetable oil
1 1/4 cups peanut oil
1 1/4 cups chopped pecans
3 heads romaine lettuce, chopped into bite size pieces
1 1/2 cups chopped scallions
3 Heads Belgian endive, sliced diagonally

PREPARATION:

1. In a small bowl, combine the cayenne, black pepper, 1 tbsp. white pepper, and 1/2 teaspoon of salt (or less according to taste). Set the seasoning mixture aside.

2. Place the Alligator meat in a shallow dish and pour the Worcestershire sauce over the meat. Marinate the Alligator for 30 minutes in the refrigerator, turning the meat several times.

3. In a medium bowl or cruet, combine the peanut oil and vinegar with the remaining white pepper and salt. Whisk until well blended, then set the dressing aside. Preheat oven to 350 degrees F.

4. Spread the pecans in a single layer on a rimmed baking sheet and roast in the hot oven about 8 minutes. Let cool.

5. Sprinkle the the seasoning mixture on both sides of the marinated alligator. Coat a large cast iron skillet with the oil and heat until almost smoking.

6. Place the alligator in the hot skillet and sear about two minutes per side, until the mixture has melted into the meat. Remove from the skillet and break or cut into bite size pieces.

7. In a large bowl combine the romaine, scallions, endive and blackened alligator. Add dressing as desired and toss until the ingredients are well-coated.

8. Mound blackened alligator salad on six chilled plates and garnish with roasted pecans.

Photo Credit: http://www.fossilfarms.com/