2 ½ pounds alligator
50 ounces chicken broth
3 tablespoons Michelob Honey Lager
Mustard, to taste
Mayonnaise, to taste
4 eggs
Worchestershire sauce, to taste
Cilantro, to taste
3 bell peppers
1 onion
3 green onions
16 ounces tortilla chips
15 ounces dry roasted peanuts

Poach the alligator meat in chicken broth and beer.  Allow to cool and then dice.  Dice all vegetables and sauté for about a minute.  Mix all ingredients except for peanuts and tortillas and form into patties.  Use peanuts and tortilla as bread crumb coating.

Pepper and Black Bean Sauce

Chicken broth, from alligator cakes
White wash
1 cup heavy cream
Tabasco, to taste
4 ounces black beans
4 ounces corn